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Saturday, 22 October 2016

Leftover Curry & Rice Doublette Pie

We were left with two kinds of curry, as well as a pot of rice once a family gathering was over. Good as the food was, it was time to rehash it and give it a new face. I suggested turning it into a pie. I used the rice as the base of the pie, put both curies in one dish and then made a very simple liquid crust to top it with. 10-15 minutes in a hot oven and we had a brand new take on a really good dish. I walk you through this easy adaptation in today's blog.

Measure the dry ingredients and sift together. 1/2 cup (125 ml) cake flour, 4 teaspoons (20 ml) baking powder and 1/2 teaspoon (2,5 ml) salt.

Sift the dry ingredients.

Grate 50 ml (50 g) butter into the dry ingredients.

Crumb the butter and flour by rubbing it between your fingers.

Add 2 eggs and a cup (250 ml) milk to the mixture.

Mix everything well. It will be an extremely runny batter.

Prepare a baking dish with non-stick coating.

Layer the bottom with your leftover cooked rice.

If you have only one type of curry, you do not need to create a division in the dish. I had both chicken and mutton to work with and placed a piece of wax paper down the center of the dish to keep the two curries separated.

I then reheated the mutton curry in the microwave.

The hot curry was spread over the rice.

I also reheated the chicken curry ...

... and spread it over the rice.

I then divided my batter between the two halves, pouring it over the curries.

Bake in a preheated oven at 200 °C for 10-15 minutes.

Remove the wax paper, if this step applies.

Serve the curry pie hot from the oven.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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