My Nan used to make me curry beef pies as a kid, and I loved them. I totally forgot about them until recently, and as it turns out my kids love them as well.
2 tbs rice bran oil
1 kg chuck or blade steak, diced into small pieces
1 large brown onion, diced
3 cloves, garlic finely chopped
1 stick celery finely diced
1 carrot, finely diced
1 heaped tbs curry powder
beef stock to cover (approx 500mls)
2 sheets of puff pastry
1 egg beaten for egg wash
Pre heat oven to 180C
Heat the oil in a large heavy based pot. Brown the beef in batches, remove from the pot and set aside.
Add the onion and garlic to the pot and gently saute for a few minutes until soft and then add the carrot and celery. Stir and cook gently for 5 minutes.
Add the beef back to the pot and stir through the curry powder. Cover with the beef stock and bring to the boil. Reduce heat and simmer on a low heat for 2 hrs until most of the liquid has reduced and the beef in meltingly tender. Allow to cool.
Grease a pie dish and line with the pastry. Spoon in the cooled filling and cover with the second sheet of pastry. Crimp the edges to seal. Poke a few holes in the top and glaze with egg wash.
Bake in the oven for 25 – 30 minutes or until golden and crispy.