Food For Thought CURRIED EGG PIE

Press, Volume CIV, Issue 30880, 13 October 1965, Page 2

Food For Thought CURRIED EGG PIE

IBy

ALAN TREMAIN)

Curried egg pie is a tasty dish to give a lift to Friday menus. It is equally tasty when cold and makes a difference to a lunch-box.

You will need: loz of butter 2 tablespoons of plain flour 1 pint of water 1 medium apple Salt and pepper 1 rounded tablespoon of minced onion Juice of one lemon 2 peeled ripe tomatoes. Shortcrust 6 halved hard-boiled eggs 1 tablespoon of curry powder Method: Melt the butter in a shallow saucepan, add the onion and fry until pale gold. Stir in the flour and curry ponder and cook until the mixture bubbles. Add water and stir until smoothly blended. Then stir in the lemon juice. Peel and chop the apple and quarter the tomatoes. Place in a pan and simmer for 30 minutes. Then

leave until cool. Roll out half the shortcrust and line a 10inch pie plate smoothly. Prick it with a fork and place the eggs, cut side downwards, on the pastry. Spread the cold curry sauce over and between the eggs. Moisten the pastry edges with cold water, then roll out the remaining pastry and cover the pie, pressing the edges well together to seal. Flute the edges and brush the top with beaten egg or with milk. Decorate with pastry leaves made from the trimmings. Bake towards the top of a hot oven (425 deg for 25 to 30 minutes. Serve with bowls of chutney and sliced onion, orange and tomato and shredded fresh coeonut. Shortcrust Pastry Sift Boz of plain flour and one teaspoon of salt into a basin. Rub in 2oz of margarine and 2oz of lard. When the mixture resembles fine breadcrumbs mix to a stiff dough with cold water. Knead slightly until smooth, turn out on to a floured board and divide in two.