Preheat oven to 220c/Gas 7. 1 Heat 1 tbsp oil in a large pan and cook the onion and mincemeat for 1-2 minutes until beginning to brown. Crush in the garlic and cook for 30 seconds. Stir in the stock and cook for 1-2 minutes. 2 Halve the cooked potato and scoop out the flesh. Roughly chop the potato and stir into the pan with the brown sauce. Cook for a minute or so until well blended, season to taste and remove from the heat. 3 Open out the pastry then, using a plate or small bowl as a template, cut out two 12cm/5" - 15cm/8" circles. 4 Spoon the filling into the centre of each round and dampen the edges with water. Bring the edges together and press with the fingertips to make a seam across the centre, like a Cornish pastie. 5 Add the pasties to a baking sheet and brush with milk. Bake for 10-12 minutes until puffed and golden brown. 6 Cut each halve of potato skin into 4-5 strips and brush lightly with the remaining oil. Season generously and place on a small baking tray. Cook with the pasties for 8-10 minutes until crisp and golden. 7 For the Beans: Finely chop the onion, heat the oil in a small pan and cook the onion for a minute. Stir in the beans and curry paste and simmer together for 3-4 minutes. 8 Reserve a sprig of parsley to garnish and finely chop the remainder. Coarsely grate the Cheddar. 9 Remove the beans from the heat and add the cheese and parsley, stirring until the mixture melts. Season to taste. 10 Spoon the beans onto a serving plate and place a pastie alongside. Garnish with a parsley sprig and serve with the potato skins. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 469 (58%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||69 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 117.8mg||36 %|
|Sodium 998.7mg||34 %|
|Potassium 922.3mg||24 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 43.4g|
|Protein 37.9g||54 %|
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Calories per serving: 810
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