I am going to be honest with you right now – I put zero effort into styling these photos. By the time the pie was ready, and “styling” could be considered, I had lost all natural lighting in my flat and we all know artificial lighting and food don’t go hand in hand.
Now, this is a cheat recipe. You know those dishes you cook that are safe, you’ve made a dozen times before, you don’t really do it all from scratch, and they’re your go to when you really can’t think or anything else to cook? Yep, this is one of those.
I absolutely hate using any type of pre-made/mixed spice, paste or sauce. I always prefer to mix and make everything from scratch, however curry powder, specifically Keens Curry Powder from back home is such an institution that when making this recipe I had no other choice (ok, maybe I did have a choice, but come on, cheat recipe). KCP was a big thing in my household where it was added to far more recipes than it should have been – my mother wasn’t a very good cook and so I grew up with a chicken curry that was fluorescent yellow, and flavoured essentially only with KCP with added peas…
Peas in a curry…
Anyway! Curry mince pies are a big thing in Australia, always available at any pie shop along with your pepper steak, and steak and cheese, so when I mentioned them to Ben a while ago he was keen to try it out. Sure, you can buy curry mince pies here in the UK but neither of us had tried those (despite Ben being born and bred British!) so we can’t really compare, but pie being pie – you can’t go wrong with this one!
What will I need?
1 tbsp olive oil
1 tbsp butter
1 large onion, diced
3 cloves garlic, minced
1lb minced beef
2 1/2 – 3 tbsp curry powder
1 tbsp flour
2 cups beef stock
1 egg, whisked lightly
1 tsp cumin seeds
- In a large pot over low-medium heat, melt together olive oil and butter, before cooking onion for 10 minutes or until soft. Add garlic and cook additional 3-4 minutes.
- Add beef mince and cook over high heat for 10 minutes or until thoroughly browned.
- Stir through curry powder, flour and salt to taste, until well combined.
- Add beef stock and bring to boil.
- Simmer uncovered for one hour or until thickened, then remove from heat and allow to cool.
- Pre-heat oven to 190C. Grease pie dish and line with puff pastry.
- Spoon pie mixture into pie dish and top with a layer of pastry.
- Pierce pastry with fork, or cut steam hole into middle of pastry.
- Brush with egg and sprinkle with cumin seeds, then bake for 30 minutes or until pastry has turned golden.
- Allow to cool prior to serving.