Curried Beef Pie

Recipe for Curried Beef Pie – full delicious flavours wrapped in crispy pastry


  • 45 – 65 ml (3 T- ¼ C) sunflower oil
  • 1 kg beef, cubed (chuck, goulash, rump or similar)
  • 1 onion, peeled and finely chopped
  • 2 cm piece fresh ginger, grated
  • 4 garlic cloves, peeled
  • 4 whole cardamom pods
  • 2 bay leaves
  • 2 whole cloves
  • 1 cinnamon stick
  • 5 ml (1 t) ground coriander
  • 5 ml (1 t) ground cumin
  • 5 ml (1 t) paprika
  • 5 ml (1 t) cayenne pepper
  • 65 ml (¼ C) plain yogurt
  • 375 ml (1½ C) water
  • 2.5 ml (½ t) garam masala
  • salt and freshly ground black pepper
  • 250 g ready to roll puff pastry
  • 1 egg, lightly beaten


  • Heat the oil in a large saucepan and brown the meat cubes in batches. Set aside.
  • In the same saucepan, add the onions and fry for a few minutes until the onions soften and begin to brown.
  • Add the cardamom, bay leaves, cloves and cinnamon stick. Stir.
  • Add the ginger and the garlic and fry for a few minutes more.
  • Add the coriander, cumin, paprika and cayenne.
  • Add the meat and any juices back to the pan. Stir well.
  • Add the yoghurt, 15 ml (1 T) at a time, stirring well between each addition.
  • Add enough of the water to cover the beef.
  • Bring the curry to the boil, scraping all the browned spices off the sides and bottom of the pan.
  • Cover with a lid and cook on low for 2 hours or until the meat is tender. (Alternatively transfer to a Wonderbag for 6 hours)
  • Stir in the garam masala and season to taste with the salt and pepper.
  • Transfer the curry to a casserole dish and cool.
  • Roll out the pastry and cut it to fit the casserole dish. Place a layer of pastry over the curry and press it lightly with fingertips to secure it to the sides to the casserole dish by.
  • Brush the pastry with the beaten egg.
  • Bake the pie in an oven that has been preheated to 180°C for 25 minutes or until the pastry is crisp, golden and well risen.
  • Recipe from all4recipes