Curry puff pie
- September 2017
- Serves 4
- Hands-on time 15 min, oven time 35 min
A great recipe for making your meals go further. Transform leftover mince ragù into a magnificent Indian-style puff pastry pie.
There’s a pastry-topped wonder for every occasion in our savoury pie recipe collection.
- 43.9g (16g saturated)
- 40.3g (10.5g sugars)
- 1 tbsp vegetable oil
- 3 tbsp mild curry paste
- ½ batch ragù from easy mince ragù recipe, left (defrosted if frozen)
- 100g frozen peas
- 100g spinach
- Small bunch fresh coriander, leaves and stalks roughly chopped
- 320g pack ready-rolled all-butter puff pastry
- 1 medium free-range egg, beaten with 1 tbsp water to make a wash
- 2 tsp black onion seeds (nigella)
- Green salad to serve
You’ll also need…
- 1.5 litre baking dish
- Heat the oven to 200°C/180°C fan/ gas 6. Heat the oil in a large frying pan and fry the curry paste for 2-3 minutes over a medium heat. Stir in the defrosted ragù, then add the peas and spinach and cook for 2 minutes. Stir in the coriander and pour into the baking dish.
- Wet the edge of the baking dish, then unroll the pastry over the top of the pie. Pinch/crimp the pastry edges to stick the pie crust to the dish. Poke a few holes in the centre of the pastry with a small knife, then brush all over with the beaten egg. Scatter the top with the nigella seeds, then bake in the oven for 30-35 minutes until the pastry is golden and crisp and the filling is bubbling hot. Serve with a green salad.
For a lighter option than puff pastry, top the pie with a few scrunched-up sheets of filo pastry, brushed with melted butter.
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