Serves 4 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 40 Minutes
|1 Onion, finely chopped
|3 Garlic Cloves, crushed
|250 g Quorn
|1 Potato, cut into 1cm cubes
|2 tsp Turmeric
|2 tsp Tomato Purée
|200 ml Water
|2 tbsp Hot West Indian Sauce
|500 g Shortcrust Pastry
|1 Egg, beaten
|So heat the oil in a pan
|Add the onion and cook for 5 mins.
|Now add the garlic and mince.
|Turn up the heat and cook until the mince is evenly browned.
|Add the potato, half the turmeric, the purée and thyme.
|Also add 200ml water.
|Cover and simmer for 15 minutes.
|Now remove the lid and cook for 5 minutes.
|Add the hot pepper sauce, removed from heat and leave to cool.
|Meanwhile heat oven to 220C/200C fan/gas 7.
|Roll out the pastry and cut out 6 x 15cm circles.
|When cool divide the mince between the circles, piling it up on one side.
|Mix the egg with the remaining turmeric.
|Brush around the edge of each circle.
|Then fold over and use a fork to seal the edges.
|Arrange on a baking tray lined with baking parchment.
|Brush with a little more egg.
|Now bake for 20-25 minutes.