Beef Curry Pie

Instructions

1. Prepare the Pie Crust:
2. In a large bowl, whisk together the flour and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
6. Make the Beef Curry Filling:
7. Heat the olive oil in a large skillet or Dutch oven over medium heat.
8. Add the chopped onion and cook until softened, about 5 minutes.
9. Add the minced garlic and cook for another minute until fragrant.
10. Add the ground beef (or diced beef) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
11. Stir in the curry powder, garam masala, turmeric powder, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom.
12. Add the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
13. Stir in the frozen peas and cook for another 5 minutes.
14. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the curry filling and cook, stirring constantly, until the sauce has thickened to your desired consistency.
15. Season with salt and pepper to taste. Remove from heat and stir in the chopped cilantro. Let the filling cool slightly.
16. Assemble the Pie:
17. Preheat oven to 375°F (190°C).
18. On a lightly floured surface, roll out half of the pie dough into a circle that is slightly larger than your pie dish (approximately 9-10 inches).
19. Carefully transfer the dough to the pie dish and gently press it into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang.
20. Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
21. Pour the cooled beef curry filling into the blind-baked pie crust.
22. Roll out the remaining pie dough into a circle to create the top crust. Cut slits or a decorative design into the top crust to allow steam to escape during baking.
23. Carefully place the top crust over the filling. Trim any excess dough, leaving a 1/2-inch overhang.
24. Crimp the edges of the pie crust together to seal the filling inside. You can use a fork or your fingers to create a decorative edge.
25. Brush the top crust with the beaten egg wash for a golden-brown finish.
26. Bake the Pie:
27. Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
28. Let the pie cool for at least 15 minutes before slicing and serving.

Cooking Tips and Variations

• Flaky Crust: The key to a flaky pie crust is to use cold butter and ice water. Don’t overwork the dough, as this will develop the gluten and make the crust tough. Handle the dough as little as possible.
• Spice Level: Adjust the amount of curry powder and cayenne pepper to suit your taste preferences. Start with a smaller amount and add more as needed. You can also use different types of curry powder or paste for varying flavor profiles.
• Preventing a Soggy Bottom: Blind baking the crust is essential to prevent a soggy bottom. Make sure to use pie weights or dried beans to keep the crust from puffing up during baking. You can also brush the bottom of the crust with egg white before adding the filling.
• Make-Ahead: The beef curry filling can be made a day in advance and stored in the refrigerator. This will allow the flavors to meld together and make the assembly process quicker.
• Vegetarian Option: Substitute the ground beef with lentils, chickpeas, or diced vegetables like potatoes, carrots, and cauliflower for a vegetarian version of this pie.
• Gluten-Free Option: Use a gluten-free pie crust recipe or store-bought gluten-free pie crust to make this pie gluten-free.
• Individual Pies: This recipe can also be made into individual pies using small pie dishes or ramekins. Adjust the baking time accordingly.
• Adding Vegetables: Feel free to add other vegetables to the curry filling, such as diced potatoes, carrots, or bell peppers.
• Herbs: Use fresh herbs like cilantro, parsley, or mint to garnish the pie and add a fresh flavor.

Storage and Reheating

• Storage: Leftover Beef Curry Pie can be stored in the refrigerator for up to 3-4 days. Cover the pie tightly with plastic wrap or store it in an airtight container.
• Reheating: To reheat the pie, preheat the oven to 350°F (175°C). Place the pie on a baking sheet and bake for 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust may not be as crispy.
• Freezing: You can freeze the Beef Curry Pie before or after baking. To freeze before baking, assemble the pie as directed, but do not bake it. Wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw the pie in the refrigerator overnight and then bake as directed. To freeze after baking, let the pie cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to reheat, thaw the pie in the refrigerator overnight and then reheat in the oven as directed.

Frequently Asked Questions

Can I use store-bought pie crust?

Yes, you can definitely use store-bought pie crust to save time. Just make sure to use a good quality crust that is suitable for baking. Puff pastry also works well for the top crust, adding extra flakiness.

How do I prevent the filling from leaking out of the pie?

To prevent the filling from leaking, make sure to crimp the edges of the pie crust tightly to seal the filling inside. You can also brush the edges of the crust with egg wash before crimping to help them stick together. Make sure to cut steam vents in the top crust to allow steam to escape during baking. Also, be careful not to overfill the pie.

Can I make this pie spicier?

Absolutely! If you like your curry with a kick, you can add more cayenne pepper, chili flakes, or a chopped chili to the filling. You can also use a spicier curry powder or paste.

What can I serve with Beef Curry Pie?

Beef Curry Pie is delicious on its own, but it also pairs well with a variety of side dishes. Consider serving it with a fresh green salad, a dollop of plain yogurt, mango chutney, or a side of rice.