Ingredients:
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1 tbsp oil
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1 onion, chopped
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3 tomatoes, chopped
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2 tsp chutney
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2 tsp mild curry powder
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1 tin Lucky Star pilchards in hot Chilli sauce
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1 cup frozen peas
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Salt and pepper
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600g store-bought dough
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½ cup butter, melted
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2 cloves garlic, crushed
Tip: the bones in the pilchards are very soft but if you prefer, remove them before cooking
Method:
In a medium-sized saucepan, heat the oil and sauté the onion until translucent, 5-6 minutes.
Add the chopped tomato along with the chutney and curry powder. Simmer for 15 minutes.
Add the pilchards and break up gently with a wooden spoon.
Simmer for another 10 minutes until the sauce has thickened and most of the moisture has cooked away.
Remove from the heat and stir through the frozen peas. Season to taste, and allow curry mixture to cool completely.
To assemble:
Divide the dough into 6 equal-sized balls and grease a 6-hole giant muffin pan.
Flatten a ball in the palm of your hand and generously fill the centre with the curry mixture. Make sure not to add too much liquid.
Close the seams of the dough ball, sealing with water to create sticky edges if needed and pop into the muffin pan, seam down. Repeat with the other dough balls.
Set aside in a warm place to rise for at least 30 minutes.
Preheat the oven to 180°C.
Combine the melted butter with the garlic and gently brush over the dough balls.
Bake for 30 minutes until golden and serve while warm.