Beef Curry Puff Pie


“This beef curry puff pie is stewed gently with braising steak and onions to create a fiery umami flavour.”

Inspired by the classic British steak pie, this beef curry puff pie brings together the best of two worlds. 

To create the puff pie; firstly, the braising steak is stewed gently with onions, ginger, garlic and a warming spice mix. Next, the tender beef filling is then spooned into a pie dish and is covered by a puff pastry sheet. The pie is baked until the pastry turns golden brown and flaky. 

Once baked, the irresistible scent of the tender beef curry and flaky buttery pastry will fill your kitchen. In short, that alone is sure to bring out the curry pie lover in you!

Beef Curry Puff Pie

Recipe by George AlexanderCourse: MainCuisine: Indian, BritishDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

2

hours 

10

minutes

This beef curry puff pie is stewed gently with braising steak and onions to create a fiery umami flavour.

Ingredient

  • 1kg braising steak, diced

  • 3 tbsp plain flour

  • 1 tbsp sunflower oil

  • 30g butter

  • 2 medium onions, chopped 

  • 1 1/2 tbsp ginger, finely chopped 

  • 1 1/2 tbsp garlic, finely chopped

  • 600ml beef stock, or 1 beef stock cube with 600 ml boiled water 

  • spice mix 
  • 1/2 tsp pepper powder

  • 1 tsp chilli powder

  • 1 1/2 tbsp coriander powder

  • 1/2 tsp turmeric powder

  • 1 tsp garam masala

  • 1 tsp fennel powder

  • puff pie top
  • 1 x 375g ready rolled puff pastry

  • 1 egg yolk, beaten

Directions

  • Season the beef with salt and pepper and toss generously in flour ensuring the beef is coated evenly. Then in a heavy bottomed pot add 1 tbsp of oil and brown the beef in 2 to 3 separate batches. Remove and set aside. 
  • Heat butter in the same pot and add diced onions, sautéing until they’ve sweated down. To it add chopped ginger and garlic, sautéing for a further 2-3 minutes. Return the lamb to the pot, adding the spice mix and sauté for a further 5 minutes. Pour beef stock and cover the pot, simmering on a low flame for 1.5 hours or until the meat is tender.
  • To make the pie heat the oven to 220C/200C fan/gas 7. Spoon the cooked beef filling into a 24-26 cm wide pie dish, brushing the rim with egg yolk. Unravel the pastry and drape over the dish. Use a knife to trim and press the edges against the sides of the pie dish, Brush the pastry top with egg yolk and make a few little slits on the centre. Bake for 40 minutes until golden. Allow to stand for a few minutes before serving.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love this beef curry puff pie, then why don’t you check out our other meaty recipes? Like this yummy dry fried lamb curry.

Recipe consulted during the making of this recipe: beef curry 1 recipe from alittlebitofspice, beef curry 2 recipe from kurryleaves and the steak pie recipe from BBC good food.

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