Beef Curry Pie

This recipe comes courtesy of 'The Raglan Road Cookbook: Inside America's Favorite Irish Pub'
Harry Weir

Harry Weir

"Steak and curry, two of my favourite foods in a pie! It doesn’t get better than this for us steak and curry lovers. This is the perfect way to serve up 
a quick, tasty, family supper." -Kevin Dundon.

This recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy. 

 

4
Servings
1541
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound 8 ounces sirloin beef, 
cut into thin strips
  • 2 Tablespoons olive oil
  • 1 medium sized onion, 
sliced very thinly
  • 3 garlic cloves, diced
  • 1/2 red chilli, finely diced
  • 3 carrots, sliced
  • 1 leek, chopped
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon tomato purée
  • 2 Teaspoons red curry paste
  • 3/4 Cups red wine
  • 2 1/2 Cups beef stock, boiling hot
  • salt and pepper
  • 4 sheets puff pastry
  • 1 egg yolk beaten with 
2 teaspoons water, for egg wash

Directions

Preheat the over to 400 degrees F

Drizzle some oil into a saucepan over a high heat and add the beef strips. Cook for 4-5 minutes stirring occasionally until the beef is sealed (browned) all over, then season lightly with a little salt and pepper.

Next add in the sliced onions, garlic, chilli, carrots, leeks and turmeric. Allow them to cook quite gently until they are softened and glazed with the meat juices for about 4-5 minutes.

Squeeze in the tomato purée and curry paste and allow this mixture to coat the meat. This will give the curry a developed taste and flavour as well as helping with the formation of good colour.

Pour over the red wine and deglaze the pan, stirring the bottom to catch any remnants lingering there. Next, pour in the hot beef stock and allow this mixture to come to the boil. Reduce the heat and allow to simmer gently, covered with a lid, for another 40-50 minutes.

Grease a large pie dish and dust it with flour before lining it with the puff pastry. Keep some pastry aside to be used as the lid.

Fill the pastry-lined pie dish with the meat and brush the edges with the egg wash. Pop the top on the pie, then brush with the egg wash and pierce the centre.

Bake in a preheated oven for 
20-25 minutes until the pastry 
is crisp and golden.

Remove from the oven and serve immediately with apple chutney and watercress leaves.

Nutritional Facts

Total Fat
103g
100%
Sugar
7g
N/A
Saturated Fat
25g
100%
Cholesterol
46mg
15%
Protein
25g
51%
Carbs
126g
42%
Vitamin A
423µg
47%
Vitamin B12
0.2µg
2.9%
Vitamin B6
0.4mg
21.2%
Vitamin C
17mg
28%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
16%
Vitamin K
64µg
80%
Calcium
97mg
10%
Fiber
7g
26%
Folate (food)
72µg
N/A
Folate equivalent (total)
344µg
86%
Folic acid
159µg
N/A
Iron
8mg
47%
Magnesium
77mg
19%
Monounsaturated
59g
N/A
Niacin (B3)
13mg
64%
Phosphorus
279mg
40%
Polyunsaturated
13g
N/A
Potassium
799mg
23%
Riboflavin (B2)
0.9mg
55.8%
Sodium
1294mg
54%
Thiamin (B1)
1mg
74%
Zinc
2mg
15%

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