To make the curry:

If you have leftover curry you can use that as well.

If you don’t, you can try this curry.

Heat a little oil in a small pan, add the mustard seeds, coriander seeds and cinnamon.

Fry until the mustard seeds pop.

Add the shallots, garlic and ginger, fry until fragrant on low to medium heat. 2 to 3 minutes.
• Add the dry spices and fry for another minute.
• Add salt and pepper to taste.

Add the chopped tomato and allow to soften, 2 to 3 minutes.

Add the taro and meat, mix well.

Add about double the amount of water as you have mass in the pan.
• Lower the heat, cover the pan and simmer for about 20 minutes.

When the curry has thickened, turn of the heat and allow to cool for 10 to 15 minutes.
• Transfer the curry to the fridge and allow to cool through for about an hour.

To complete the dish:

Pre-heat the oven to 200 degrees Celcius (375 F)

Grease 4 ramequins with butter or oil.
• Divide the short crust pastry into 300 and 100 gram
• Roll the 300 gram piece short crust pastry on a flour dusted flat surface to 5 mm thickness.
• Place a ramequin on top of the dough and cut 4 rounds about 1 cm wider than the ramequin.

Line the ramequins with the dough and cut the overhanging edges, allowing about ½ cm to overhang.

Roll the 100 gram piece of dough into a 5mm round.
• Fill the ramequins with the cooled curry mix.
• Cut the dough into equal strips, ½ cm wide, and form a lattice shape on top of the dough with filling in the ramequins.
Ask your kids for help to do this, they are probably better at it than you

Trim the edges if needed, ensure the top strips are well attached to the base dough.

Brush the top with egg and bake for 25 to 30 minutes golden brown.
• Serve the pies in the ramequin, you most likely will not be able to remove them.