The pastry is flour, baking powder and cold butter brought together with an egg and cold water, then chilled for 20 minutes.
The filling cooks ground beef with diced onion, carrot and potato, curry powder and thyme until the beef reaches 160°F, then thickens with broth and a spoon of flour and cools before the pies are filled.
Filling First, Pastry Second
The filling is cooked and cooled before any pastry is rolled.
- PastryButter cut into the flour, bound with egg and water, chilled 20 minutes.
- FillingBeef, onion, carrot and potato cooked with curry powder and thyme.
Check before you continue
160°F in the beef — Instant-read thermometer
Then broth and flour go in, and the filling simmers until thick and cools.
- Fill and crimpTen rectangles or rounds, filled and crimped firmly.
- BakeEgg wash, then 25 to 30 minutes at 375°F.
How to Make It
Butter cut in
Whisk 3 cups all-purpose flour, baking powder, and fine salt. Cut in cold unsalted butter.
Dough chilled
Add 1 large egg and cold water and mix just until a dough forms. Wrap and chill 20 minutes.
Filling cooked
Heat neutral oil in a skillet. Cook ground beef, onion, carrot, and russet potato with curry powder, dried thyme, kosher salt, and black pepper until the beef reaches 160°F and the vegetables begin to soften.
Thickened and cooled
Stir in beef broth and 1 tablespoon all-purpose flour; simmer until the filling is thick and the potato is tender. Cool.
Filled and crimped
Heat oven to 375°F. Roll the dough and cut 10 rectangles or large rounds. Divide the cooled filling, fold or top, and crimp the edges firmly.
Egg-washed and baked
Brush with egg wash and bake 25 to 30 minutes, until golden.
Why This Recipe Works
- Chilling the pastry makes it easier to roll and crimp.
- Dicing the vegetables small lets them cook through in the filling.
- Cooling the filling keeps the butter in the pastry from melting.
- Firm crimping keeps the filling sealed in.
Ingredient Notes
- Curry powder
- One teaspoon, with half a teaspoon of dried thyme.
- Russet potato
- One medium, diced small so it softens in the filling.
- Cold unsalted butter
- Ten tablespoons, cubed.
Success Tips
- Press the edges with a fork for a firm, even crimp.
- Leave a small border free of filling so the edges seal.
- Brush the egg wash on thinly so it does not pool in the crimps.
Serving Ideas
Serve warm or at room temperature on their own or with a simple salad.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days and reheat to 165°F.
Frequently Asked Questions
Does the filling need a temperature check?
Yes, the beef should reach 160°F before the pies are filled.
How do I reheat them?
Refrigerate for up to 4 days and reheat to 165°F.
