Name: Curried beef and pea pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 4 clove garlic, crushed; 600 gram minced (ground) beef; 2 tablespoon curry powder; 2 tablespoon plain (all-purpose) flour; 2 tablespoon tomato paste; 2 cup (500ml) beef stock; 3/4 cup (90g) frozen peas; 1 (sheet) puff pastry; 1 egg, beaten lightly

Ingredients

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

4 clove garlic, crushed

600 gram minced (ground) beef

2 tablespoon curry powder

2 tablespoon plain (all-purpose) flour

2 tablespoon tomato paste

2 cup (500ml) beef stock

3/4 cup (90g) frozen peas

1 (sheet) puff pastry

1 egg, beaten lightly

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil 1.5-litre (6-cup) ovenproof dish.

2.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring, until browned.

3.Add curry powder, cook, stirring, until fragrant. Add flour; cook, stirring, until mixture bubbles and thickens. Add paste; gradually stir in stock; stir until mixture boils and thickens; simmer, uncovered, 10 minutes. Stir in peas; season to taste.

4.Pour mixture into dish. Top with pastry; trim edge. Brush with egg; sprinkle with a little extra curry powder.

5.Bake about 20 minutes or until pastry is puffed and browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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