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Makes 4 beef curry pies
Preparation time: 1 hour
Cooking time (filling): 2 hours
Baking time (pies): 35–40 minutes
Oven temperature: 200°C
• 1.3 kg beef short rib, cubed
• 2 onions, chopped
• 30 ml flour
• 3 garlic cloves, chopped
• 2 cm fresh ginger, grated
• 1 red chilli, chopped
• 30 ml mild curry powder (or to taste)
• a few curry leaves, if you have
• 250 ml stock
• 250 ml beer
• 4 sheets puff pastry (28 x 28 cm)
• beaten egg for glazing
1 Fry the meat in batches in a heavy-bottomed pot until brown all over. I try to use the meat’s own fat for frying, but you can add oil if you feel it’s necessary.
2 Spoon out the meat and sauté the onions in the same pot until glossy. Stir in the flour, garlic, ginger, chilli and curry and fry for another minute. Stir in the stock and beer and return all the meat to the pot. Put the lid on and bake in the oven at 160°C for 2 hours or until the meat is tender. Debone and flake the meat and put it back in the sauce; season to taste with salt and pepper and allow the filling to cool completely.
3 Work with one square of dough at a time. Mark a cross in the dough without cutting through it, then remove the top left quarter. Cut 1 cm strips in the top right and bottom left quarters (see photo).
4 Spoon a generous portion of the filling onto the uncut
square on the bottom right. Now fold the strips over the
filling to form the braid. Press the ends together and brush
the entire pie with egg. Repeat with the rest of the dough
and filling to make four pies.
5 Preheat the oven to 200°C. Bake the pies for about 20 minutes; reduce the heat to 180°C and bake for another 20 minutes or until crisp and cooked.
Tip Make small pies with the four remaining dough squares and any leftover filling, or freeze the dough for another day
