Recipe

Minced beef or lamb pie with a soufflé topping

Makes 4 individual pies

pastry:
125 g/41⁄2 oz butter
225g/8 oz plain flour
1 tbsp water
2 tbsp chopped tarragon or parsley

filling:
1⁄2 chopped onion
1⁄2 aubergine, cubed
Butter for frying
1 tbsp curry powder
200 g/7 oz minced beef or lamb
50 ml/1 1⁄2 fl oz meat stock 1 apple, cubed
1⁄2 tsp salt
1 pinch pepper

soufflé topping:
4 egg whites
1 egg yolk
600 g/1 lb finely grated Västerbottensost

Mix the ingredients for the pastry and chill for 30 mins. Preheat the oven to 200°C/400°F/Gas 6. Line four individual pie dishes with the pastry, prick with a fork and bake blind for approx. 7 mins.
Gently fry the onion and aubergine until they are soft. Sprinkle on the curry powder. Add the minced lamb and stock.
Fry for a couple of minutes until the meat is almost cooked. Add the apple and season with salt and pepper. Arrange the meat mixture in the pie cases. Turn the oven up to 250°C/475°F/Gas mark 9. Whisk the egg whites until stiff. Beat the egg yolk with the cheese and then stir in the egg white.
Cover the meat mixture with the soufflé and bake for approx.10 mins or until the soufflé is golden brown.

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