Balti pie

Name: Balti pie
Yield: Serves 4
Cuisine: Indian recipes

Easy
December 2009

Easy
December 2009

Serves 4
Takes 15 minutes to make, 1 hour to cook

A simple spicy pie recipe inspired by the traditional curry and topped with sweet potato. Use a jar of Balti paste to make things even easier, ideal for freezing ahead

Freezable

Nutrition: per serving

Calories: 827kcals
Fat: 31.6g (11g saturated)
Protein: 35.3g
Carbohydrates: 96.6g carbs (40.3g sugar)
Salt: 2g

Nutrition: per serving

Calories: 827kcals
Fat: 31.6g (11g saturated)
Protein: 35.3g
Carbohydrates: 96.6g carbs (40.3g sugar)
Salt: 2g

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Ingredients

1 tbsp olive oil
500g beef mince
1 large onion, roughly chopped
2 green peppers, roughly chopped
2 medium carrots, roughly chopped
1kg sweet potatoes, roughly chopped
150ml soured cream
Generous grating of whole nutmeg
½ x 283g jar balti paste (we like Patak’s)
410g can chickpeas, drained
100g sultanas
Handful fresh coriander, chopped

Ingredients

1 tbsp olive oil
500g beef mince
1 large onion, roughly chopped
2 green peppers, roughly chopped
2 medium carrots, roughly chopped
1kg sweet potatoes, roughly chopped
150ml soured cream
Generous grating of whole nutmeg
½ x 283g jar balti paste (we like Patak’s)
410g can chickpeas, drained
100g sultanas
Handful fresh coriander, chopped

Method

Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.
Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes until tender. Drain, then mash with the soured cream and grated nutmeg. Season well.
Preheat the oven to 200°c/fan180°c/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes.
Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes until piping hot.

Method

Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.
Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes until tender. Drain, then mash with the soured cream and grated nutmeg. Season well.
Preheat the oven to 200°c/fan180°c/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes.
Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes until piping hot.