“This Steak Curry Pie is stewed gently with braising steak and onions to create a fiery umami flavour.”
Inspired by the classic British steak pie and the flavours of the Indian sub continent, this steak curry pie brings together the best of two worlds.
The braising steak is stewed gently with onions, ginger, garlic and a warming spice mix. The tender steak filling is then spooned into a pie dish and is covered in shortcrust pastry. It is then baked until the pastry turns beautifully golden brown.
Once baked the scent of the tender steak curry and buttery pastry will fill your kitchen with an irresistible aroma that is sure to bring out the curry pie lover in you!
Steak Curry Pie
- 1 kg braising steak (cut in bite sized pieces)
- 1 tbsp plain flour
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 tsp sea salt
- 2 medium white onions (diced)
- 1 inch ginger (chopped finely)
- 3 garlic cloves (chopped finely)
- 600 ml beef stock (alternatively the same measure in water with 1 beef stock cube)
- 1 tsp chilli powder
- 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tsp fennel seeds (pounded into a powder)
- 1 tsp garam masala powder
SHORTCRUST PASTRY TOP
- 1 x 320 g ready rolled shortcrust pastry
- 1 egg yolk (beaten)
- Season the steak with salt and pepper and toss generously in flour ensuring the steak is coated evenly.
- Then in a heavy bottomed pot add 1 tbsp of oil and brown the steak 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 steak 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 hour or until the meat is tender.
- To make the pie heat the oven to 220C/200C fan/gas 7. Spoon the cooked steak 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 30-35 minutes or until golden brown. 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 #pestleandspiceuk.
If you love this curry pie, then why don’t you check out our other meaty recipes? Like this yummy dry fried coconut lamb curry.