Mängd: Makes 4 individual pies
pastry:
filling:
soufflé topping:
Mix the ingredients for the pastry and chill for 30 mins. Preheat the oven to 200°C/400°F/Gas 6. Line four individual pie dishes with the pastry, prick with a fork and bake blind for approx. 7 mins. Gently fry the onion and aubergine until they are soft. Sprinkle on the curry powder. Add the minced lamb and stock. Fry for a couple of minutes until the meat is almost cooked. Add the apple and season with salt and pepper. Arrange the meat mixture in the pie cases. Turn the oven up to 250°C/475°F/Gas mark 9. Whisk the egg whites until stiff. Beat the egg yolk with the cheese and then stir in the egg white. Cover the meat mixture with the soufflé and bake for approx.10 mins or until the soufflé is golden brown.