Beef Curry Tarts

activate your Indian-inspired feast off in the manner of these little curry pastries - they are scrumptious!

The ingredient of Beef Curry Tarts

• 2 tbsp vegetable oil
• 500g heart twinge diced beef
• 1 onion thinly sliced
• 1 tbsp harshly roughly grated lively ginger
• 1 3 cup supplementary deli mild curry paste
• 400g can diced tomatoes
• 1 2 cup plain yoghurt
• 1 1 2 sheets pampas frozen shortcrust pastry thawed
• 1 2 lebanese cucumber seeded finely chopped
• pinch salt
• 1 4 cup lighthearted mint leaves shredded

The Instruction of beef curry tarts

• heat half the oil in a large frying pan cook beef in batches until browned on the order of all sides sever from pan accumulate permanent oil to pan next onion and ginger cook for 5 minutes or until soft mount up curry epoxy resin and cook for 1 minute return beef to pan gone tomatoes put in ingredients well cover past lid and cook beyond low heat for about 40 minutes or until meat is tender remove lid and layer heat to high cook outdoor external for 5 minutes to cut and thicken curry turn off heat and disturb through 2 tablespoons of the yoghurt
• meanwhile preheat oven to 200u00b0c lightly spray six 10cm x 3cm at a loose end based sharp sour tins following oil cut pastry into 6 even squares and line each tin trim edges prick bases later than fork and put out 10 minutes sever from freezer and place re a baking tray bake for 12 minutes or until golden
• swell long lasting yoghurt cucumber and salt in a small bowl fill pie shells later than beef mixture top in the same way as cucumber yoghurt and sprinkle once mint

Nutritions of Beef Curry Tarts

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