Beef Mince and Spinach Curry Pie
This Beef Mince and Spinach Curry Pie is a bold, heartwarming fusion of Anglo-Indian culinary influences. Drawing inspiration from traditional British meat pies and the rich, spiced curries of South Asia, this dish offers a modern twist with aromatic curry spices, tender beef, vibrant spinach, and a flaky golden crust. It's the kind of comforting meal that warms you from the inside out, perfect for family dinners or an impressive weekend gathering.
Equipment
Ingredients
For the Pie Filling:
1 tablespoon olive oil - extra virgin recommended for richer flavor
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1 pound ground beef (minced beef) - grass-fed for best flavor
1 tablespoon ginger - freshly grated
2 teaspoons curry powder - mild or hot depending on your heat preference
1 teaspoon cumin - ground
½ teaspoon turmeric - for color and earthy flavor
½ teaspoon chili flakes - optional — add more if desired
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground
10 ounces spinach - fresh ; roughly chopped- ½ cup yogurt - plain ; full-fat preferred
¼ cup cilantro (coriander) - fresh ; chopped
For the Pastry & Assembly:
- 2 sheets puff pastry - thawed if frozen
1 large egg - for egg wash
1 tablespoon milk - to mix with egg for wash
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Once shimmering, add chopped onion and sauté until soft and golden, about 6–8 minutes.
- Add garlic and ginger, cooking for 1 more minute until fragrant.
- Add ground beef and break it up with a wooden spoon. Brown the meat until no longer pink, about 8–10 minutes.
- Stir in curry powder, cumin, turmeric, chili flakes, salt, and black pepper. Cook spices into the beef for 2–3 minutes to release their aroma.
- Add spinach and stir until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- Once slightly cooled, mix in yogurt and chopped cilantro until well incorporated. Let the filling rest while you prep the pastry.
- Place one puff pastry sheet into a greased 9-inch pie dish, pressing it into corners. Trim excess edges.
- Spoon the cooled beef and spinach filling into the pastry-lined dish, smoothing the top.
- Cover with the second pastry sheet. Pinch and crimp the edges to seal. Cut a few small holes in the top to vent steam.
- Whisk egg and milk together. Brush the top of the pie with egg wash for a golden finish.
- Bake in preheated oven for 40–45 minutes or until the pastry is puffed and deeply golden brown.
- Cool for 10 minutes before slicing and serving.
Notes
- To make this dish dairy-free, substitute yogurt with plain coconut yogurt and use a dairy-free puff pastry.
- For a vegetarian version, replace ground beef with a meatless mince or cooked lentils.
- Flash-cooling the cooked filling before adding yogurt prevents curdling and preserves creaminess.
Nutrition
Calories: 715kcalCarbohydrates: 43gProtein: 23gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 88mgSodium: 706mgPotassium: 632mgFiber: 3gSugar: 3gVitamin A: 4607IUVitamin C: 16mgCalcium: 117mgIron: 6mg
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