Curried Beef and Vegetable Hand Pies
These hand pies give you a flavoursome and somewhat sneaky way to get some vegetables and protein into your family. It is a fantastic recipe to make ahead and have handy in the freezer. Reheat when you're wanting a quick dinner or easy lunch!
Recipe Tester Feedback: “These tasty little pies are quite versatile. I made a batch and froze half for another meal. You could add other vegetables, depending on what's in the fridge, or add more or less curry powder depending on your tastes." - Nicki
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Egg
Preparation Time 50 minutes
Cooking Time 50 minutes
Makes 24 hand pies
Can be frozen
- puff pastry - 6 sheets
- garlic cloves - 2, peeled
- onion - 1, peeled and quartered
- broccoli - 180g, roughly chopped
- carrot - 2, roughly chopped
- sweet potato - 150g, roughly chopped (approx. 1/2 large sweet potato)
- coconut oil - 10g, or oil of choice
- curry powder - 1-2 Tbsp, or paste
- beef mince - 500g, broken up
- tomato paste - 50g
- vegetable stock - 35g, paste
- egg - 1, lightly beaten (*can omit or use oil or milk for EF
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Cut 4 circles from each sheet of puff pastry (6 total).
- Add the peeled garlic cloves (2), peeled and quartered onion (1), chopped broccoli (180g), chopped carrots (2) and chopped sweet potato (150g) to the bowl. Chop Speed 7 / 5 seconds, measuring cap on. Scrape down sides.
- Chop again Speed 6 / 15 seconds, measuring cap on, or until finely chopped. Scrape down sides.
- Add the coconut oil (10g) and curry powder (1-2 Tbsp) to the bowl. Program 5 minutes / 100C / Speed 2, measuring cap on.
- Add the broken up beef mince (500g) to the bowl. Program 5 minutes / 100C / Reverse+Speed 2, measuring cap on.
- Add the tomato paste (50g) and stock paste (35g) to the bowl. Program 12 minutes / 100C / Reverse+Speed 2, measuring cap on.
- Allow the mixture to sit for about 20 minutes to cool. This will make the pastry easier to work with.
- Place some mixture onto half of each pastry circle. Fold one side over and seal with a fork, or press down with your finger to ensure the edges are sealed.
- Place each pie onto the baking tray and brush with a beaten egg (1) or some milk.
- Bake for 15-20 minutes or until golden and cooked through.
- Serve immediately or allow to cool and freeze.
Make your own!
*Make your own puff pastry with the Rough Puff Pastry recipe from The Freezer Issue, the Puff Pastry recipe from The 5 Ingredients Issue or the Iced Puff Pastry recipe from The Easter Subscriber Bonus Issue.
*Make your own curry powder with the Malaysian Curry Powder recipe from The Steaming Issue or the Curry Powder recipe from The 5 Ingredients Issue.
*Make your own curry paste with the Red Curry Paste recipe from The 5 Ingredients Issue.
*Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Subscriber Bonus Issue.