Curry puff pie

Curry puff pie
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.

delicious. tips

  1. For a lighter option than puff pastry, top the pie with a few scrunched-up sheets of filo pastry, brushed with melted butter.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine