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Beef curry pies recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Elevate your meat pies with lentils in flaky pastry, infused with coconut curry flavors, served with mint yogurt and a side salad. Double the batch and freeze for a quick and easy meal anytime.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 small brown onion, finely chopped
  • 250g beef mince
  • 22.20 gm tomato paste
  • 5.00 gm curry powder
  • 400g can lentils, rinsed, drained
  • 165ml can coconut milk
  • 4 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 130g (1⁄2 cup) natural yoghurt
  • 40.00 ml chopped fresh mint leaves
  • Salad, to serve (optional)
Instructions:
  • In a large deep frying pan over medium heat, heat the oil until shimmering. Add the onion and cook for 5 minutes until softened. Add the beef and break up any lumps with a spoon, cooking for 5 minutes until browned. Stir in the tomato paste and curry powder, cooking for 30 seconds until fragrant.
  • Mix the lentils and coconut milk together, then cook for 5 minutes until the liquid has reduced and thickened. Season to taste and transfer to a bowl to cool completely.
  • Preheat your oven to a toasty 220°C (200°C for fan-forced ovens) and get that large baking tray ready with a cozy layer of baking paper.
  • Use a 15cm-diameter bowl to cut 2 discs from each pastry sheet, utilizing pastry scraps to form complete circles, then press together to join.
  • Take the 4 pastry discs and place them with the joins facing up. Evenly distribute the filling among the discs, mounding it slightly and leaving a 2cm border. Place the remaining pastry discs on top and seal the edges by crimping them. Transfer the pastries to a tray. Score the top of the pastry with a small knife for decoration. Brush with egg wash. Bake for 20 minutes or until the pastries are puffed and golden.
  • Combine the yogurt and mint in a small bowl until well mixed. Serve the pies with the mint yogurt and optional salad on the side.

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