SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about

Beef curry tarts

INGREDIENTS

• 2 tablespoons vegetable oil
• 500g Heart Smart diced beef
• 1 onion, thinly sliced
• 1 tablespoon coarsely grated fresh ginger
• 1/3 cup New 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 fresh mint leaves, shredded

METHOD

Step 1

Heat half the oil in a large frying pan. Cook beef in batches until browned on all sides; remove from pan. Add remaining oil to pan with onion and ginger, cook for 5 minutes or until soft. Add curry paste and cook for 1 minute. Return beef to pan with tomatoes. Combine ingredients well, cover with lid and cook over low heat for about 40 minutes, or until meat is tender. Remove lid and increase heat to high. Cook uncovered for 5 minutes to reduce and thicken curry. Turn off heat and stir through 2 tablespoons of the yoghurt.

Step 2

Meanwhile, preheat oven to 200°C. Lightly spray six 10cm x 3cm loose based tart tins with oil. Cut pastry into 6 even squares and line each tin. Trim edges. Prick bases with fork and freeze 10 minutes. Remove from freezer and place on a baking tray. Bake for 12 minutes, or until golden.

Step 3

Combine remaining yoghurt, cucumber and salt in a small bowl. Fill pie shells with beef mixture. Top with cucumber yoghurt and sprinkle with mint.

And as always have a chilled day from the Viking