Recipe Mama

Curried Beef Pie December 13, 2008

Puff Pastry sheets
Beef mince
Gravy powder
Milk powder
Dried herbs (or fresh if you have them)
2 teaspoons Curry Powder
Ground Cardamon
Ground Coriander seeds
1/2 cup grated low fat cheese


1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any. Add 2 teaspoons of curry powder and fry for a few moments.
3). Add your corn, potato (cut into really small pieces) and carrot (I cut my carrot into slices, then cut each slice into quarters, so it cooks quicker), and about a handful of rice (depending on how much mince you used). The rice helps to give it substance, soaks up the liquid (and stretches the mix further!).
4). Put about a tablespoon of gravy powder in a coffee mug, fill with water, mix and add this to the pot. Add more water if needed to just cover the ingredients. Add about 1/2 a teaspoon each of coriander and cardamon, and about 2 teaspoons of dried herbs.. If you like, you can add some milk powder dissolved in water to make a slightly creamier pie filling. I use about 3 tablespoons milk powder in 1/2 cup water. You could use actual milk, but powdered milk gives more milk and less liquid.
5). Simmer this until the rice is getting soft. Add cheese and mix well.
6). When the mince mix is cooked, allow it to cool (you can use it while still warm, but its best not to be hot because it melts the pastry).
7). Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan. You know those cake tins with the base and sides separate, with a locking thingie to release to let the bottom out…. I find it makes getting the pie out in one piece really easy!). Place the pastry into your dish.
8). Spoon the filling mix into the dish, and put your lid on.
9). You can give the top of the pie a light glazing with milk and a pastry brush (you can add egg to the milk, but it isn’t necessary). Don’t forget to cut an air slit in the pastry lid to allow the steam to escape. Put the pie in the oven to cook.
10).. It should go in a hot oven (about 200C), cook until the pastry is browning. Probably about 20 mins?


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