Part 2 of my three part savory pie adventure.
For my filling, I adapted from a recipe on Waitakere Redneck’s Kitchen. I simply added celery and replaced the cup of either green peas or carrots to just one cup of a mix of green peas and carrots. I used a yellow onion, the size of my fist. It was probably 3/4 cups of onion. I could have definitely used more. Also, I added in just a lil bit more curry powder than the recipe called. Also, I’m baking this into a large pie instead of hand held ones.
On a side note, I’m confused to why the cook used the term redneck when she is from New Zealand…
I will put my recommendations in the edited recipe.
I tried taking a photo of all the ingredients but that didn’t work! I forgot the celery, salt, water and frozen green peas and chopped carrots. On the other hand, i do have a pretty good photo of the spices:
Thank you David for your generosity in providing your own spices to use.
Anyways, cleaning and chopping things up took a while, albeit it was very fun. But after that, i just tossed things into a saucepan in the order the recipe called.
Note to self: Prepare everything first before cooking.
I sort of wished that I had everything prepared before starting to cook. What I did instead was that I started on the onions, ginger and garlic but then had to turn off the flame and scramble for the spices, meat and potatoes. Not the best idea.
Note 2 to self: Grab a larger sauce pan when cooking fillings.
After I added the potatoes and meat, the saucepan was very very full. Potato pieces kept wanting to jump out of the pan.
Another thing I think could have gone better is that I could have chopped the potatoes into smaller pieces. When people eat this pie, they’re just gonna get a mouthful of potatoes. Haha. Whoops. I also think I put in too many potatoes. The recipe called for 2 potatoes. I think the cook should have specified in cups or something.
Things turned out pretty well in the end.
I plan to bake this into the pie tomorrow. Yay! I will edit the recipe later as well…