An individual keep-your-paws-off-it's-my tikka masala in pie form?
This was intended to be a large sharing pie – in a big-ass pie dish plonked in the middle of the table for everyone to help themselves to. But as the recipe took form in my mind, I started thinking about what it'd actually look like. A big bubbling dish with yellow mashed potato on top – and no matter how hard I might try, it'd then be scooped out and slapped onto a plate in the most unpresentable fashion. Hm.
So I figured the safest option would be to contain the porky tikka within individual pie dishes instead. The best thing about this - aside from avoiding any arguments about who gets the biggest portion – is that the pie will stay lovely and hot as you eat it.
And yes, individual pies like this lend themselves to having a bit on the side – but don't go overboard – a couple of strips of naan bread should do it. Just perfect to scrape your pie bowl clean afterwards too!
Porky Tikka Pie Serves 4 (using individual pie dishes, approx 350ml):
600g pork loin steak, cubed
2 tbsp garam masala
2 tsp smoked paprika
2 tsp grated ginger
4 grated garlic cloves
2 tbsp olive oil
500g tomatoes, cubed
150g mushrooms, sliced
100g onion, diced
2 tbsp tomato puree
4 tbsp flaked almonds
Handful of fresh coriander, roughly chopped
800g potato, chopped
Pinch of salt
2 tbsp turmeric
100ml milk
600g pork loin steak, cubed
2 tbsp garam masala
2 tsp smoked paprika
2 tsp grated ginger
4 grated garlic cloves
2 tbsp olive oil
500g tomatoes, cubed
150g mushrooms, sliced
100g onion, diced
2 tbsp tomato puree
4 tbsp flaked almonds
Handful of fresh coriander, roughly chopped
800g potato, chopped
Pinch of salt
2 tbsp turmeric
100ml milk
1.Mix together the garam masala, paprika, ginger, garlic and oil in a large bowl. Add the cubed pork, mix well and leave for 15 minutes.
2.Put the potato in a pan of water with a pinch of salt. Bring to the boil, then turn down to simmer for 10-15 minutes until cooked through. Drain and set aside.
3.Preheat the oven to 190 degrees C. In a large pan on medium heat, add the marinaded pork to brown for a few minutes. Add the tomatoes, mushrooms and onion, stirring everything together well.
4.Turn the heat down, and add the tomato puree and almonds. Leave to simmer for about 5 minutes, stirring every now and again. Take off the heat and stir in the coriander. Transfer the filling into four individual pie dishes (350ml).
5.Add the turmeric and milk to your potato pan. Mash together well, then spoon evenly atop each pie dish. Bake for about 25-30 minutes until the potato starts to go crispy on top.
Pie out.
Read my other Friday Pie Day adventures.
Other porky recipes you might like.
2 comments:
That looks really yummy. I might try something like that with chicken tonight.
Thanks, yeh, do it! I rexkon chicken would taste nicer actually cos it'll come out nice and soft.
Let me know how it goes!
Hungry Jenny x
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