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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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