Best 2 Beef And Curry Pie Recipes
Indulge your taste buds with the tantalizing aroma of savory beef and the rich flavors of aromatic curry, perfectly encased in a golden, flaky pie crust. Discover the secrets of crafting the ultimate beef and curry pie, an irresistible culinary masterpiece that will delight your family and friends. In this comprehensive guide, we'll embark on a culinary journey, exploring the art of creating a succulent filling, mastering the techniques for a perfect pie crust, and providing you with detailed instructions and helpful tips to ensure success in your kitchen. Get ready to immerse yourself in the world of delectable pies as we guide you through the steps of crafting an exceptional beef and curry pie that will leave lasting memories.
Let's cook with our recipes!
BEEF AND CURRY PIE
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
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
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
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:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your pie comes out perfectly.
- Use High-Quality Beef: The quality of the beef you use will greatly impact the flavor of your pie. Choose a lean cut of beef that is well-marbled.
- Brown the Beef: Browning the beef before adding it to the pie will help to develop its flavor and create a rich, savory gravy.
- Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your pie. Carrots, celery, onions, and peas are all classic choices, but you can also add things like mushrooms, bell peppers, or even sweet potatoes.
- Choose the Right Curry Powder: There are many different types of curry powder available, so choose one that suits your taste. If you're not sure what kind to use, start with a mild curry powder and adjust the amount you use to taste.
- Don't Overcook the Filling: The filling should be cooked until the beef is tender and the vegetables are soft, but not mushy. Overcooking will make the filling dry and tough.
- Use a Good Quality Pie Crust: You can either make your own pie crust or use a store-bought one. If you're using a store-bought crust, be sure to pre-bake it according to the package directions.
- Brush the Crust with Egg Wash: Before baking the pie, brush the crust with egg wash. This will help it to brown and create a crispy, flaky crust.
Conclusion:
A beef and curry pie is a delicious and hearty meal that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a little planning and effort, you can create a beef and curry pie that will impress your family and friends. So next time you're looking for a comforting and flavorful meal, give this beef and curry pie a try.
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