the yeppoon pineapple pie competition winning recipe
Ingredients & Method:
500g lean beef mince
2 medium onions, finely chopped
1 tbsp olive oil
1 tbsp mild curry powder
½ tsp of each: ground cardamom, chilli flakes and ground coriander
1 tsp turmeric powder
1 tsp salt, cracked black pepper
Fry the onions in oil. Add curry powder, turmeric and spice mix, salt and pepper and fry another minute. Add the mince and fry until browned but not dry. Then add into the mix:
2 slices of white bread, soaked in milk to soften bread, then mashed
1 tbsp tomato paste
1 green apple peeled, cored and grated
2 tbsp sultanas
2 tbsp smooth apricot jam
Juice and zest of one lemon
1 garlic clove, peeled and crushed
Add all the ingredients into the mince mix.
1 large local pineapple
Peel, core and slice pineapple in circles and grill in butter until golden and caramalised. Cut half of the grilled pineapple into cubes and add the mince mix. Save the other half for decoration. Let the mix cool down.
Line pie dishes with store bought puff pastry. Fill with the mince mix.
Make a custard mix of:
200 ml milk
2 large eggs
Pour on top of mince, approx. 25ml in each pie.
Sprinkle flaked almonds and coconut on top of the custard and some crushed lemon leaves.
2 tbsp flaked almonds
Crushed lemon leaves
Bake in the oven for 30 minutes at 180 C.
Decorate with grilled pineapple.
Enjoy with Pineapple Mint salsa or Pineapple Chutney!!