For a warming winter dinner the family will enjoy, try this healthier twist on curry beef pie. It’s packed with vegetables such as cauliflower and kale.
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Combine the flour, oil and 1/2 cup (125ml) water in a large bowl and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap and place in the fridge for 30 mins to rest.
Preheat oven to 200°C. Heat a large non-stick frying pan over medium heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until onion begins to soften, adding a little water if vegetables are sticking. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Stir in the curry powder and cook for 1 min or until aromatic. Add the tomato paste, cauliflower, kale, peas and 11/2 cups (375ml) water, and simmer for 10 mins or until vegetables are tender and mixture thickens slightly. Add coriander and stir to combine.
Divide beef mixture among four 2-cup (500ml) capacity ovenproof dishes. Roll pastry between 2 sheets of baking paper until 2mm thick. Trim pastry to fit dishes, cover beef mixture and press edges to seal. Bake for 25 mins or until pastry is lightly browned.