Best 2 Beef And Curry Pie Recipes

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Indulge in a culinary journey to savor the delightful Beef and Curry Pie, a classic British dish that combines the richness of beef and the aromatic warmth of curry. This hearty pie features succulent beef chunks enveloped in a savory curry sauce, encased within a golden, flaky pastry crust. The article offers a collection of delectable recipes to guide you in crafting this delectable dish. Embark on a culinary adventure as you explore variations such as the Traditional Beef and Curry Pie, renowned for its classic flavors, the Spicy Beef and Curry Pie, ignited with a fiery kick, and the Vegetarian Beef and Curry Pie, a delightful meatless alternative. Each recipe is meticulously detailed, providing step-by-step instructions to ensure your pie-making endeavor is a resounding success.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND CURRY PIE



Beef and Curry Pie image

Categories     Potato     Vegetable     Bake     Dinner     Ground Beef     Curry     Pea     Fall     Winter     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 14

1/2 pound ground beef chuck (not lean)
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Special Equipment
parchment paper; a 5-inch round cookie cutter

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
  • Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
  • Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
  • Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.

BEEF AND CURRY PIE



Beef and Curry Pie image

From Gourmet magazine, November 2006: "These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky-the perfect accompaniment to the rich, meaty filling."

Provided by Pinay0618

Categories     Lunch/Snacks

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb ground chuck (not lean)
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large russet potato, potato, peeled and cut into 1/4-inch pieces (baking, 1 cup)
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17 1/4 ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
  • Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
  • Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Line 2 large baking sheets with parchment.
  • Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.

Nutrition Facts : Calories 782.6, Fat 50.4, SaturatedFat 13, Cholesterol 44.9, Sodium 542.2, Carbohydrate 66.1, Fiber 3.5, Sugar 2.5, Protein 16.8

Tips:

  • When choosing beef mince, opt for a good quality, lean mince with a fat content of no more than 15%. This will help to ensure that your pie is not too greasy.
  • Use a good quality curry paste. This will make a big difference to the flavor of your pie.
  • Don't be afraid to adjust the amount of curry paste to your own taste. If you like it hot, add more paste. If you prefer a milder flavor, use less.
  • Make sure that you cook the beef mince thoroughly before adding it to the pie. This will help to prevent any foodborne illness.
  • If you are short on time, you can use ready-made puff pastry. However, if you have the time, making your own puff pastry is definitely worth the effort.
  • To ensure that your pie has a golden brown crust, brush it with an egg wash before baking.

Conclusion:

This beef and curry pie is a delicious and hearty meal that is perfect for a family dinner. It is also a great way to use up leftover beef mince. With its flavorful curry filling and golden brown crust, this pie is sure to be a hit with everyone who tries it.

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