Beef and Curry Potato Pies

Directions

1. Brown onion and beef in a preheated lightly greased pan over MED - HIGH heat for 5 minutes, add garlic, carrot and curry powder and cook stirring for 1-2 minutes.
2. Add stock, reduce heat to a simmer then stir through gravy powder and allow to thicken. Transfer mixture to a bowl and allow to completely cool.
3. Preheat pie maker. Use the large pie maker pastry cutter to cut eight discs from the pastry sheets. Line four pie maker holes with pastry. Spoon ¼ cup meat pie filling into each hole. Top with ¼ cup of left-over fried onion curried mashed potato. Using the back of a spoon flatten the mash to the edges of the pies. Top with a sprinkle of cheese lightly spray the top of the pie maker with oil, close and cook for 8-10 minutes (depending on your pie making appliance*) or until pastry and potato top is crisp and golden.
4. Repeat with remaining pastry, pie filling, curry potato mash and cheese to make 8 pies. Dollop with mango chutney to serve.