Michael Weldon's beef curry pie

Filled with rich, warming flavours, Michael’s beef and curry pie is the ultimate comfort food. It’s made with a shortcrust pastry base and a golden, flaky filo pastry top.

Michael Weldon's beef curry pie

Serves

6

Prep

30m

Note: + cooling time

Cooking

2h 30m

Ingredients

  • 800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
  • ¼ cup (50g) plain flour
  • 2 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 5cm-piece ginger, peeled, finely chopped
  • 2 long red chillies, finely chopped (optional)
  • 2 tbs Keen’s Curry Powder
  • 1 tsp garam masala
  • 2 cups (500ml) chicken stock
  • 2 sheets shortcrust pastry
  • 6 sheets filo pastry
  • 50g butter, melted
  • 12 curry leaves
  • 1 cup (280g) Greek-style yoghurt
  • ½ tsp ground cumin, toasted
  • Salad leaves, to serve

Method

STEP 1

Place the beef and flour in a large bowl and toss to coat. Heat half the oil in a large saucepan over medium heat. Add one-third of the beef and cook, turning occasionally, for 4 mins or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef. 

STEP 2

Heat the remaining oil in the pan. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the garlic and cook, stirring, for 1 min or until aromatic. Add the ginger, chilli, if using, curry powder and garam masala. Season. Cook, stirring, for 2-3 mins or until aromatic. Return beef to the saucepan with the stock. Reduce heat to low. Cover and cook, stirring occasionally, for 1 hour. Uncover and simmer for 30 mins or until the beef is tender and the mixture thickens slightly. Set aside to cool.

STEP 3

Preheat oven to 180°C. Line the base and side of a 20cm springform pan with shortcrust pastry, allowing excess pastry to hang over the edge. Spoon beef mixture into the pastry case.

STEP 4

Place 1 filo pastry sheet on a clean work surface. Brush with butter and top with 2 curry leaves. Fold sheet in half and scrunch into a loose ball. Arrange on top of the beef mixture. Repeat with remaining filo pastry, butter and curry leaves to completely cover the beef mixture. Bake for 35-40 mins or until the pastry is golden and the filling is heated through.

STEP 5

Combine the yoghurt and cumin in a bowl. Serve pie with salad and yoghurt mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.