Beef and Curry Pie
Savor the comforting flavors of this hearty Beef and Curry Pie, a delicious fusion of tender beef chunks, aromatic spices, and creamy vegetables encased in flaky puff pastry. Perfect for cozy family dinners or special occasions, this recipe combines the richness of slow-simmered beef and a curry-spiced gravy with the buttery crispness of golden pastry. With warming notes of cumin and coriander, and a satisfying filling of potatoes, carrots, and beef, this pie delivers a taste of home-cooked indulgence in every bite. Easy to prepare and baked to perfection, it’s a savory masterpiece that pairs beautifully with a fresh side salad or steamed vegetables. Make this crowd-pleasing dish to elevate your dinner table with a comforting and flavorful twist.
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Recipe Information
Ingredients
- 500 grams Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 medium Carrot (diced)
- 1 medium Potato (peeled and diced)
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Tomato paste
- 500 milliliters Beef stock
- 2 tablespoons All-purpose flour (for thickening)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 grams Frozen puff pastry
- 1 large Egg (beaten, for egg wash)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef from the pot and set it aside.
In the same pot, reduce the heat to medium and sauté the onion until softened and translucent, about 5 minutes.
Add the minced garlic, diced carrot, and diced potato to the pot. Cook for an additional 3-4 minutes, stirring frequently.
Stir in the curry powder, cumin, and coriander. Cook for 1 minute to toast the spices and release their aroma.
Add the tomato paste and stir it into the vegetables and spices. Cook for 1 more minute.
Return the seared beef to the pot. Sprinkle the flour over the mixture and stir well to coat everything evenly.
Slowly pour in the beef stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let the beef and vegetable mixture simmer gently for 45-60 minutes, or until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning with salt and pepper as needed.
Preheat your oven to 200°C (390°F).
Roll out the puff pastry on a lightly floured surface. Line your pie dish with a sheet of pastry, leaving some overhang around the edges.
Spoon the beef and curry filling into the prepared pie dish, spreading it out evenly.
Top the pie with another sheet of puff pastry, trimming the excess dough. Press the edges together to seal and crimp decoratively with a fork.
Brush the top of the pie with the beaten egg to create a golden, glossy finish during baking.
Cut a few small slits in the top crust to allow steam to escape while cooking.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and fully cooked.
Remove the pie from the oven and let it rest for 5-10 minutes before serving. Enjoy your homemade beef and curry pie!
Nutrition Facts
Calories |
4358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 6981 mg | 304% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 15.1 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 259 mg | 20% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
