"History will be kind to us, because we will write it"
Having been inspired by Johnboy’s curiosity about a Rendang Pie, I finally had some leftover curry in the house and enough motivation to give it a go.
Made thusly:
1. Preheat oven to 200C.
2. Grease and flour two mini pie tins, and line with shortcrust pastry.
3. Cover the bottom of the piecrust with a thin layer of cooked rice. The rice will absorb any excess liquid from the curry so your pie doesn’t get a soggy base.
4. Fill with leftover curry. I used a mild vegie curry in a tomato sauce – what’s a pie without tomato sauce? And added a finely chopped small red chilli.
5. Bake for about 20 mins til the crust edges start to brown.
6. Microwave two pappadams for 45 seconds.
7. Plate the pies, put pappadams on top.
Beer matching recommendations welcome. All I’ve been drinking lately is Cascade Green.
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At last, a cure for my soggy bottom curry pie blues! I’d previously been treating my blues with gin and tonic. Not sure I can make the switch to a layer of rice.
Cascade Green is one of Cascade’s weaker offerings. If you wanted to stick with the Cascade try their Pale Ale. Infact if you can find it, get hold of a Moo Brew Pale Ale – I reckon it would go alright with a curry pie..
a kilkenny would match nicely with that, i’d rekkun. something red and cold.
Nice one astrojax, Kilkenny was my previous favourite beer. Or the Irish Red at Wig & Pen.
They say that necessity is the mother of invention, or in this case hunger…the perpetual muse that created this fine example of Australian fusion cuisine. Well done!
Get yourself one of these;
http://www.getprice.com.au/images/uploadimg/670/350__1_PM4210.jpg
“Sunbeam Pie Magic”
We have two. Leftovers, esp curry, and a couple of sheets of ready made frozen pastry (shortcrust for the base, puff for the lid) and you’re in pie heaven,.
We regularly go on pie binges with ours
Now if only some brilliant minded kind soul could make a machine that produced Cornish pastys” I’d beat a path to their door, and shower them with riches.
You cannot get a proper pasty in Aus for love nor money. (Ok, Mrs Bastard makes a very good one, but due to the time and effort involved in production and cooking, I have to have been a VERY good boy that month.)