Beef Korma Curry Pie
Individual Curry Pies Full with Flavour
6 - 8
3 hrs 20 mins
Our slowly cooked beef korma curry is so good we had to turn it into a pie. With a fragrant mix of herbs and spices and tender melt-in-your-mouth beef, perfectly encased in flaky pastry this is as good as it gets. Don’t be put off by the time taken to make these pies. The end result is well worth it.
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1kg Quality Mark beef topside
2 tbsp olive oil
400ml coconut cream
1 and 1/2 cups beef stock
pinch of salt
pinch of black pepper
1/3 cup cashew nuts
3cm chopped fresh ginger
2 garlic cloves
2 tbsp olive oil
1 tbsp tomato paste
2 tbsp desiccated coconut
1/2 cup coriander
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
3 sheets puff pastry
To Make Filling
To Make Pastry
Slow Cooker Method
Turn oven to 150°C.
To make the korma paste, combine cashews, ginger, garlic, chilli and coconut in a food processor until finely chopped.
Add oil, tomato paste, coriander and spices. Process until you have a smooth paste. Add a small amount of water if the processor is struggling to process it.
Season the beef with salt and pepper.
Using half the oil, heat in a large ovenproof casserole dish or crock pot over medium-high heat. Brown the beef in batches and remove
Add the remaining oil and saute the onions until soft, then add the korma paste and cook for a further 5 minutes. Keep stirring occasionally to ensure it does not stick.
Return the beef and add the coconut cream and beef stock.
Bring to a gentle boil and cover with lid.
Place in the oven and cook for 3 hours, or until beef is tender and falling apart
Nutrition Information per Serving (497g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)