Best 4 Beef Curry Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Beef curry pie is a popular dish that combines the savory flavors of beef and curry in a flaky, golden crust. Whether you're looking for a hearty meal to warm you up on a chilly day or a comforting dish to share with loved ones, a beef curry pie is sure to satisfy. With a variety of recipes available, you're sure to find one that suits your taste and skill level. From classic beef curry pies with a traditional flaky crust to unique and innovative variations, this article will guide you through the steps to create a delicious and memorable beef curry pie.

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

CURRY BEEF SAMOSA PIE



Curry Beef Samosa Pie image

Treat your family with this beef samosa pie made with potatoes, sweet peas and Pillsbury® pie crust - a delicious Asian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

2 large baking potatoes (about 1 3/4 lb)
2 tablespoons olive oil
3 large onions, finely chopped (3 cups)
3 cloves garlic, finely chopped
2 lb ground beef
71/2 teaspoons curry powder
11/2 cups frozen sweet peas (from 12-oz bag), thawed
1/2 cup beef broth
1/4 cup chopped fresh cilantro
2 teaspoons sambal oelek chili paste or red pepper sauce
1 teaspoon salt
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 425°F. Pierce potatoes on all sides with fork. Place on microwavable paper towel in microwave oven. Microwave uncovered on High 15 minutes, turning once, until tender when gently squeezed using pot holder. Cover with clean kitchen towel; let stand 5 minutes. Peel and mash potatoes, leaving some chunks; set aside.
  • Meanwhile, in 12-inch ovenproof skillet, heat oil over medium high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add garlic; cook 1 minute. Add beef and curry powder; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain and return beef mixture to skillet.
  • Stir in mashed potatoes, peas, broth, cilantro, chili paste and salt until well blended.
  • Remove pie crust from pouch; unroll on work surface. Fit crust over top of filling in skillet. With sharp knife, cut holes in crust. Bake 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 463, Carbohydrate 40 g, Fat 2, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 628 mg

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

BEEF & CURRY PIE RECIPE - (4.6/5)



Beef & Curry Pie Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 12

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 tablespoon Madras curry powder
1 large russet potato, peeled and cut into 1/4-inch pieces
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17.25-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. Beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes. •Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.

Tips:

  • Use high-quality ingredients: Opt for fresh, organic vegetables and high-quality cuts of beef to ensure the best flavor.
  • Don't overcrowd the pan: When browning the beef, do it in batches to prevent overcrowding, which can result in steamed meat instead of browned meat.
  • Use a variety of vegetables: Don't limit yourself to just carrots and peas. Experiment with different vegetables like bell peppers, mushrooms, or sweet potatoes for a more colorful and flavorful curry.
  • Season well: Don't be afraid to season the curry generously with salt, pepper, and other spices. A well-seasoned curry will have a more complex and satisfying flavor.
  • Simmer for flavor: Let the curry simmer for at least 30 minutes, or longer if time allows. This will help the flavors to develop and meld together.
  • Serve with your favorite sides: Beef curry pie pairs well with a variety of sides, such as rice, mashed potatoes, or a fresh salad.

Conclusion:

With its tender beef, flavorful curry filling, and flaky crust, beef curry pie is a hearty and satisfying meal that's perfect for a family dinner or a special occasion. By following the tips above, you can create a delicious beef curry pie that everyone will love.

Related Topics