Mummy Keema Curry Pie

1. Cook the mince

Preheat the oven to 200°C / 180°C fan / Gas Mark 6.

Heat the oil in a large frying pan over a medium heat. Add the onion and carrots and cook for 5 minutes, until beginning to soften.

Add the mince and cook for another 5–6 minutes, breaking it apart with a wooden spoon, until evenly browned. Drain away any excess fat if necessary.

2. Make the keema filling

Add Shemin’s Indian Curry Paste and cook for 2 minutes, stirring regularly.

Pour in the chopped tomatoes and stock. Simmer uncovered for 12–15 minutes, stirring occasionally, until the filling is rich and thick.

Stir in the frozen peas and cook for another 3 minutes. Add Shemin’s Garam Masala and lime juice, then taste and add salt if needed.

3. Prepare the pie

Spoon the filling into a 1.5–2 litre ovenproof pie dish and leave it to cool for approximately 10 minutes.

Unroll the pastry and cut it into strips approximately 2cm wide.

Lay the strips irregularly across the filling, overlapping some and placing others diagonally to resemble mummy bandages. Leave a small gap near the top for the eyes.

4. Bake

Brush the pastry with beaten egg.

Bake for 20–25 minutes, until the pastry is puffed and golden and the filling is bubbling around the edges.

5. Add the eyes

Leave the pie to stand for 5 minutes.

Place the two mozzarella halves in the gap between the pastry bandages and top each one with a black olive slice to create the mummy’s eyes.

Serve with Shemin’s Mango Chutney, cucumber raita or natural yoghurt.