Curry Pies

Curry Pies

Posted by Kim McCosker on

Curry Pies

Serves 4 servings


  • 8 slices wholegrain bread crusts removed
  • 1/4 cup milk
  • 400g can sweet curry or your favourite curry


  • Roll bread with a rolling pin to flatten.
  • Use a teacup to cut a round shape from each slice and press into non-stick muffin tin.
  • Brush with milk and bake in a 180C oven until crisp and golden.
  • Heat sweet curry and spoon into cases.
  • Serve immediately.

Recipe Notes

Optional: Add in small pieces of leftover chicken, roast meat or veges.
Hint: Grate excess bread to use as bread crumbs.

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