Curry puff pie

Name: Curry puff pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp vegetable oil; 3 tbsp mild curry paste; ½ batch ragù from https://www.deliciousmagazine.co.uk/recipes/easy-mince-ragu/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

Published: 8 Nov 17
Updated: 18 Mar 24

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.

Easy
September 2017

Test kitchen approved

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.

Nutrition: per serving

Calories: 755kcals
Fat: 43.9g (16g saturated)
Protein: 36.4g
Carbohydrates: 40.3g (10.5g sugars)
Fibre: 8.4g
Salt: 1.6g

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Ingredients

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

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Method

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.