Recipe for Curried Beef Pie – full delicious flavours wrapped in crispy pastry

Ingredients
45 – 65 ml (3 T- ¼ C) sunflower oil
1 kg beef, cubed (chuck, goulash, rump or similar)
1 onion, peeled and finely chopped
2 cm piece fresh ginger, grated
4 garlic cloves, peeled
4 whole cardamom pods
2 bay leaves
2 whole cloves
1 cinnamon stick
5 ml (1 t) ground coriander
5 ml (1 t) ground cumin
5 ml (1 t) paprika
5 ml (1 t) cayenne pepper
65 ml (¼ C) plain yogurt
375 ml (1½ C) water
2.5 ml (½ t) garam masala
salt and freshly ground black pepper
250 g ready to roll puff pastry
1 egg, lightly beaten

How to
Heat the oil in a large saucepan and brown the meat cubes in batches. Set aside.

In the same saucepan, add the onions and fry for a few minutes until the onions soften and begin to brown.

Add the cardamom, bay leaves, cloves and cinnamon stick. Stir.

Add the ginger and the garlic and fry for a few minutes more.

Add the coriander, cumin, paprika and cayenne.

Add the meat and any juices back to the pan. Stir well.

Add the yoghurt, 15 ml (1 T) at a time, stirring well between each addition.

Add enough of the water to cover the beef.

Bring the curry to the boil, scraping all the browned spices off the sides and bottom of the pan.

Cover with a lid and cook on low for 2 hours or until the meat is tender. (Alternatively transfer to a Wonderbag for 6 hours)

Stir in the garam masala and season to taste with the salt and pepper.

Transfer the curry to a casserole dish and cool.

Roll out the pastry and cut it to fit the casserole dish. Place a layer of pastry over the curry and press it lightly with fingertips to secure it to the sides to the casserole dish by.

Brush the pastry with the beaten egg.

Bake the pie in an oven that has been preheated to 180°C for 25 minutes or until the pastry is crisp, golden and well risen.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor