Curry Meat Pie Recipe
This curry beef pie recipe made with Cambodian Saraman curry takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia's favourite savoury pastry. Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia's richest curry is perfectly suited to making this spicy meat pie.
Prep Time20 minutes mins
Cook Time2 hours hrs 30 minutes mins
Baking Time20 minutes mins
Total Time3 hours hrs 10 minutes mins
Course: Baking
Cuisine: Australian/Cambodian
Servings: 4 pies
Calories: 1141kcal
- 150 gr Saraman Curry (Cari Saramann) Paste
- 250 ml coconut cream
- 600 gr beef fillet cut into 2 1/2 cm cubes
- 60 gr peanuts roasted, unsalted
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp tamarind water
- 2 sheets shortcrust pastry frozen (25.5 cm square)
- 1 sheet puff pastry frozen (25.5 cm square)
- 1 egg lightly beaten
Make the Saraman Curry as per the instructions here and refrigerate for at least 24 hours. When you’re ready to make the pies, remove the shortcrust pastry from the freezer and allow to thaw a little.
Using a pastry cutter, cut 4, 14 cm rounds. Lightly grease the pie tins and place the shortcrust pastry into the tins, working away from the centre. You should have around 1 cm of pastry hanging over the edges. Refrigerate the pie tins for at least two hours to firm up the pastry.
After two hours, remove the puff pastry from the freezer and allow to thaw a little.
Remove the pie tins from the fridge and fill each pie tin with the Saraman Curry. Baste the overhanging pastry with the beaten egg.
Cut the puff pastry sheets into 12.5 cm rounds and place each on top of each pie tin. Fold the shortcrust pastry over the puff pastry and seal all around. You can use the back of a fork and go around the top to ensure the seal is good.
Make a small incision in the centre of each pie to form an air vent. Brush the top of the pie with more beaten egg, being careful to not cover the air vent. Place the pies back in the fridge for 30 minutes.
Preheat the oven to 200°C (390°F) with a baking tray on the centre rack.
When ready remove the pies from fridge and place on the baking tray. Cook for 10-12 minutes at which time the top should be lightly golden.
Reduce the heat to 180°C (355°F)and cook for another 10 minutes to ensure the centre of the pie is hot. If the tops of the pies start to look too golden brown, you can place a sheet of aluminium foil on top of the pies.
When done, allow to cool slightly before eating.
Calories: 1141kcal | Carbohydrates: 46g | Protein: 41g | Fat: 90g | Saturated Fat: 41g | Cholesterol: 146mg | Sodium: 654mg | Potassium: 836mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5966IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 9mg