Beef Curry Pies Recipe!! <<3
Beef Curry Pies
DifficultyMedium
Servings12 Pies
Cook time2 hours30 minutes
My hearty Curry Beef Pies are addicting! Juicy tender Beef coated in a rich Curry and surrounded by flaky Pastry. I can 100% guarantee you, they are bloody delicious!. For this recipe I have used a Shortcrust base and a Puff Pastry top .This recipe yields 12 fully filled Pies that you can store away for quick lunches or that next stand out dish at a party. I love these pies because they look rustic and kind of Old Fashioned; Gorgeous stacked together to be shared. I hope you have the best time making this one <3
Ingredients
Beef Curry Pies
- 1 Tablespoon Olive Oil
- 1 Finely diced White Onions
- 3 chopped Garlic cloves
- 1 Kilogram Beef Mince
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
- 3 Tablespoons Curry Powder
- Small Handful finely chopped Fresh Rosemary
- 3 Tablespoons Plain Flour
- 500 Milllitre Beef Bone Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Dark Soy
- 4 Sheets Short Crust Pastry
- 4 Sheets Puff Pastry
- 1 Beaten Egg, EGGWASH
- 1 Tablespoon Milk, EGGWASH
Instructions
The Filling
- 1
Aromatics-
In a pressure cooker add Olive Oil, Onions and Garlic. Season with Salt and Pepper. Sautee until translucent.
Acidity-
Drizzle in Red Wine Vinegar and cook until completely evaporated.
Meat-
Add all of Mince and cook until golden brown. Mince will release water so keep on cooking until there is no liquid and you frying it. You will get a better flavour if you can get some toasty brown bits on mince.
Seasoning-
Add tomato paste, Curry Powder,Flour and Rosemary. Stir until fully incorporated.
Liquid-
Add Bone Broth, Worcestershire Sauce and Dark Soy.
Cook-
Place lid on and cook on Stew mode for 30-40 minutes. (NOTE)
Cool down-
Once Filling is done cooking, set aside to cool (NOTE)
Don’t forget to taste test filling and if you think you would like more curry flavour, saltiness etc just adjust as you like!
Pastry
- 1
The tins-
Preheat oven to 180c. Spray Oil into 2 Pie tins that each hold 6 pies. Total pies is 12. Set aside.
Shortcrust-
Cut each sheet of Shortcrust Pastry into 4 quadrants and then carefully press each square into pie tin holes. You will need 12 squares for 12 pies. (NOTE)
Blind Bake-
Add a small piece of baking paper into each pie and then some pastry weights on top. Bake for 15 minutes.
Fill them up-
Remove pie tins from oven and start to add the cooled filling. (NOTE)
Puff Pastry-
Cut Pastry sheets into 4 quadrants. Add one square on top of each pie and use your fingers to press the puff pastry down onto the shortcrust pastry so the edges are connected. Use a small knife to trim around the edges to make a circle shape. It wont look that pretty at first but once baked they look beautiful and rustic.
Egg wash-
Mix your eggs and milk to gether to make eggwash and brush on top of puff pastry.
Cook-
Bake in Oven on 180c until dark golden brown
Remove and rest-
Remove from oven and rest for 10 minutes.
enjoy!
Equipment
- Pressure Cooker
- Oven
- 2 Pie Tins with 6 holes each
Notes
Pressure Cooker-
Cool down-
you can fast forward the cooling mince time by putting it on flat tray and smoothing out. More surface area = faster even cooling.
Shortcrust Pastry-
Now this bit can get a little fiddly. When you place the small square into the circular pie hole, Use your hands to model it into shape. Don’t worry if the pastry rips because you can patch it up with left over pieces of Shortcrust afterwards. All you need to do is make sure the whole surface area of hole is covered. Im no pro so mine aren’t perfect when i do it, but i don’t mind because they look old fashioned and homemade 🙂 so dont fuss trying to make them look perfect and smooth.
Fill them up-
Pack that shortcrust! We aren’t cooking muffins so don’t be afraid to fill up pie shells to the top. Just be sure to really pinch those edges together when attaching top of pie (Puff Pastry)