Curried Beef Pies

From The Culinary Couple | Source Epicurious


  • 1/2 lb ground beef
  • 1 Tbsp soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 tsp vegetable oil
  • 1 medium onion, chopped
  • 1 Tbsp curry powder
  • 1 large russet potato, peeled and cut into 1/4-inch pieces
  • 6 Tbsp water
  • 1/4 cup frozen peas, thawed
  • 2 (17 1/4 oz) packages frozen puff pastry sheets, thawed
  • 1 large egg, lightly beaten with water to make egg wash


  1. Combine beef, soy sauce, sugar, and salt with your hands until combined well.
  2. Heat oil in skillet over moderately high heat. Add beef, stirring occasionally and breaking into small pieces, until browned, about 4 minutes.
  3. Drain beef in a colander set over a bowl and return beef drippings to skillet.
  4. Heat drippings over moderately high heat until hot. Add onion and cook until softened, 3 to 5 minutes.
  5. Add curry powder and potatoes and cook until potatoes are translucent, 3 to 5 minutes more.
  6. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute.
  7. Return beef to skillet and stir in peas. Cool filling, stirring occasionally, about 30 minutes.
  8. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  9. Roll out one sheet of dough into a 16-inch square on a lightly floured surface with a lightly floured rolling pin. Cut 12 (4" x 4") squares.
  10. Mound a heaping spoonful of beef and curry filling onto each square, leaving a narrow border around edges. Brush edges lightly with egg and cover with another square, gently stretching to cover filling completely. Press edges with tines of a fork to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling.
  11. Brush tops of pastry lightly with egg wash and bake until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature. (You can also cover and refrigerate the unbaked pies over night or freeze them for up to one week.)