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Beef Curry Pie
**For the Pastry:**
* 2 sheets puff pastry (store-bought or homemade)
* 1 egg, beaten (for egg wash)
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### Method
1. **Sauté Aromatics:** In a large pan, heat oil over medium heat. Add the chopped onions and cook until softened. Stir in garlic and ginger, sautéing until fragrant.
2. **Brown the Beef:** Add the diced beef to the pan and cook until browned on all sides.
3. **Add Spices:** Sprinkle in the curry powder, cumin, and turmeric. Stir to coat the meat evenly with the spices.
4. **Simmer:** Mix in the tomato paste, beef stock, and coconut milk if using. Reduce heat and simmer for about 45 minutes to 1 hour, or until the beef is tender and the sauce has thickened. If needed, mix cornstarch with a bit of cold water and stir it in to thicken the sauce further.
5. **Cool the Filling:** Allow the curry mixture to cool to room temperature before assembling the pie.
6. **Assemble the Pie:** Preheat the oven to 200°C (400°F). Line a pie dish with one sheet of puff pastry, trimming any excess. Spoon in the beef curry filling. Cover with the second sheet of pastry and crimp the edges to seal.
7. **Bake:** Brush the top with beaten egg and cut a few small slits for steam to escape. Bake for 25–30 minutes, or until the pastry is golden and puffed.
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### Serving Suggestions
Serve the Beef Curry Pie hot with a side of minted peas, steamed vegetables, or a crisp salad. For an extra touch, pair it with mango chutney or a yogurt raita to balance the spice.
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### Final Thoughts
This Beef Curry Pie is comfort food with a global twist—perfect for adventurous eaters and classic pie lovers alike. Its rich flavors and buttery crust make it a crowd-pleaser, and once you try it, it just might become a new staple in your kitchen.
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