CURRY PUFF PIE
Curry puffs go supersize in this giant curry puff pie! Enjoy a lightly spiced beef and vegetable filling encased in layers of golden flaky pastry.
It’s way less fiddly and time consuming than making regular curry puffs (and probably more appropriate for a main meal too)!
Serve with an Indian-style carrot and cashew nut salad, with generous dollops of plain yoghurt and mango chutney.
CURRY PUFF PIE
Curry puffs go supersize in this giant curry puff pie! Enjoy with an Indian-style carrot salad, plain yoghurt and mango chutney.
Ingredients
PIE
- 200 g all-purpose potatoes (pre-washed, unpeeled) (7oz / 200g)
- 1 red capsicum
- 1 large brown onion
- 2 cloves garlic
- 2 tsp olive oil
- 350 g prime beef mince (12.3oz)
- 50 g Indian korma curry spice paste (1.8oz)
- 1 beef stock cube
- 2 tsp lemon/lime juice
- 1 cup frozen peas (160g)
- 1/4 cup water (60ml)
- 3 sheets frozen puff pastry, defrosted (450g)
- 1 egg
- 2 tsp sesame seeds
SALAD
- 3 Tbsp olive oil
- 2 Tbsp lemon/lime juice
- 2 tsp honey
- 3 carrots or approx. 200g shredded carrot (7oz)
- 2 spring onions
- 1 large handful fresh coriander (optional)
- 1/2 cup roasted, salted cashews (75g)
- 1/4 cup raisins or sultanas (40g)
TO SERVE
- 1/3 cup plain, unsweetened yoghurt (80g)
- 3 Tbsp mango chutney (optional)
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
MAKE PIE
Finely dice potato, capsicum and onion. Crush garlic. Heat oil in a large frying pan on medium-high. Cook potato, capsicum, onion and garlic until tender (5-7 minutes). Add mince and cook, breaking up, until browned all over.
Reserve 1 teaspoon of curry paste for salad dressing, then add remainder of paste to pan with crumbled stock cube and lemon/lime juice. Cook for 1 minute. Stir in frozen peas and water, reduce heat to medium-low and simmer gently for 5 minutes. Season with salt and pepper to taste.
Cut one of the pastry sheets in half. Place 1 1/2 pastry sheets on prepared tray and press together to form one large sheet. Top with mince mixture, leaving a 1-2cm border. Whisk egg with a fork and brush over the border. Join remaining pastry sheets together and place on top of the mince. Press all around the edges with a fork to seal the pie. Brush with egg, cut a couple of slits in the top, and sprinkle pie with sesame seeds. Bake for 25 minutes, until golden brown.
MAKE SALAD
Meanwhile, place oil, lemon/lime juice, honey and reserved curry paste in a jar, shaking well to combine. Grate, shred or julienne carrots (if not using pre-shredded) - use a food processor to make this quick and easy. Finely slice onions and roughly chop coriander. Place carrots, onion, coriander, cashews and raisins in a large bowl. Drizzle over dressing, toss to combine and season with salt and pepper to taste.
SERVE
Slice pie into large pieces and serve with salad and dollops of yoghurt and chutney.
Recipe Notes
WINE MATCH: Go for a dry Riesling.
GLUTEN-FREE OPTION: Choose gluten-free curry paste and stock cube. Use gluten-free pastry.
INGREDIENT SWAPS / NOTES: You could use lamb mince and a lamb stock cube instead of beef if you prefer. Spring onion can be swapped for 1/2 small, finely diced red onion.
STORING AND REHEATING: Refrigerate pie, salad and serving ingredients separately. Pie is best reheated in the oven, otherwise pastry will be soggy. Add salad, yoghurt and chutney just before serving.
