Curried Minced Beef Pie by Ruth Clemens - The Pink Whisk
1. To make the pastry place the flour into a large bowl. Dice the Lurpak® and add to the flour. Rub the butter into the flour using your fingertips, until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and add the two egg yolks. Stir well until combined. Add the water a tablespoon at a time and mix until the pastry comes together. Knead lightly, wrap in clingfilm and allow to rest in the fridge for half an hour. Knead lightly, wrap in clingfilm and allow to rest in the fridge for half an hour.
3. To make the filling, heat the oil in a large pan. Add the diced onion and carrot and fry until softened. Add the mince to the pan and cooked until browned.
4. Stir through the curry paste and flour, season well with salt and pepper and cook for two minutes.
5. Add the stock to the pan and simmer until the liquid thickens and reduces. Remove from the heat and set to one side.
6. Preheat the oven to 180c (fan)/200c/Gas Mark 5.
7. Remove the pastry from the fridge. Split into 2/3rds and 1/3rd.
8. Using the large portion, roll out on a lightly floured surface and use to line the base of the pie tin. Add the filling to the pastry case.
9. Roll out the remaining pastry to form the top. Lightly dampen the rim of the pastry on the base and lift the pastry top into position. Sealing together the two layers of pastry with your fingertips. Trim away the excess pastry using a sharp knife.
10. Brush the top with beaten egg to glaze and place into the oven for 25-30 minutes until golden brown. Serve!
Ingredients
Pastry:
300g plain flour
150g Lurpak®, salted
2 egg yolks
2-4 tbsps cold water to combine
Filling:
2 tbsps sunflower oil
1 medium onion, diced
1 carrot, peeled and diced
500g lean minced beef
50g frozen peas
3tbps tikka curry paste
1 tbsp plain flour
300ml beef stock
Salt and pepper to season One egg, beaten, to glaze