Pork and bean curry crumble

This is just an aide-memior for me so I can replicate this recipe easily.

It's 'constructed' from pre-made ingredients so the preparation times are a little inaccurate.

Pork and bean curry crumble

Servings:	Serves 2
Calories per serving:	1244
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	1st June 2019

Best recipe review What !!! 5/5 Sounds mad, tasted fab! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion of my curry sauce for 2 people, about 500 grams
• 2 small pork steaks, chopped - cooked sous-vide for 4 hours at 50° C
• 1 can of mixed beans, rinsed and drained

crumble

• 105 g suet
• 105 g self-raising flour
• 1 teaspoon baking powder
• Pinch of salt and pepper
• 30g cold water

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

• 

  Covered with suet crumble, ready to bake

• 

  Crumble rolled out, make it no neater than this!

Method

1. Add the chopped pork to two pie dishes
2. Tip most of the mixed beans over the pork. I didn't use the full tin. The remains freeze well
3. Pour over enough curry sauce to cover and mix well
4. Mix the flour, suet, salt, pepper and baking powder
5. Rub the flour and suet together until it starts to feel springy
6. Tip in the water (30g) and mix into a dough
7. Leave to rest for 30 minutes then roll out to roughly cover the pic dishes
8. Bake for 30 minutes at 200° C

Serving suggestions

Serve with green beans and mashed potatoes

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