Cottage Minced Pies in a Puff Pastry topped with Mashed Potatoes

1kg mutton mince (rinse, cover and leave in a colander)

vegetable oil

1 large onion, diced

1 tsp Kashmiri chilli powder

1 tsp ground black pepper

salt

1 tbs ground ginger and garlic

5 medium carrots, grated

puff pastry

6 medium potatoes

1/2 tsp fine salt

1/2 tsp crushed black pepper

1 tbs butter

1 cup grated cheese

To a pot, add the oil. Add the diced onion and fry until translucent. Now add the Kashmiri chilli powder, ground black pepper, ginger, and garlic paste and sauté for 2 to 3 minutes on low heat.

Add the mince and mix well, and cook on medium heat for 6 to 8 minutes. Mix the curry and add the grated carrots. Do not mix at this stage. Allow the grated carrots to cook. Then mix the curry. Cook until all the liquids have evaporated. Now set aside and allow the mixture to cool completely.

Next, peel the potatoes, rinse, and boil until fork tender. Add the fine salt, crushed black pepper, butter and grated cheese of your choice.

Cut the pastry in circles with a scone cutter and place into muffin cups. Fill the curried mince and top with the mashed potatoes, sprinkle with cheese, and bake.

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