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.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
1/4 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
1/2 tsp ground cumin, toasted
Salad leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
1/4 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
1/2 tsp ground cumin, toasted
Salad leaves, to serve
Description
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.
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.
