Curry pie pots
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Curry pie pots

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

1 roll puff pastry
3 cups leftover curry/stew
1 egg, beaten

One of my favourite things is to find ways to repurpose leftovers. I read somewhere that a third of all food produced gets thrown away. All that waste, when there is so much poverty in the world, is just sad. So I’m always trying to find innovative ways of jazzing up leftovers so they can be enjoyed as if the meal is a totally new dish. My poor future children will obviously eat a LOT of leftovers, lol. You can use this recipe to repurpose any curry or stew. Yesterday’s supper becomes today’s lunch. Best of all, you only need a few minutes to trick your family into eating and loving leftovers!

Cooking Instructions

Preheat the oven to 180°C. Fill 6 ramekins with the curry/stew. Roll out rounds of puff pastry just big enough to cover the ramekins, and press against the sides so that it sticks. Use a knife to cut small vents in the centre of the pastry for steam to escape. Brush pastry with egg. Bake for 15 minutes until crust is golden brown and filling is bubbling.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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