Beef and vegetable pies

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 684, total fat 38 G., saturated fats 14 G., proteins 28 G., carbohydrates 64 G., fiber 4 G., cholesterol 72 mg, sodium 1072 mg, sugar 0 G.

These quick pies are made with store-bought pie dough and leftover beef curry, the recipe for which is also included below. Simply combine the curry with cooked turnips and carrots to enrich the filling with healthy vegetables, and wrap them in rolled-out dough. The resulting pies are large and can be served as a main course, complemented by a light arugula salad. A great idea for brunch or lunch after the big day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pies

1 small turnip, peeled and thinly sliced
1 carrot, thinly sliced
2 cups cooled leftover beef curry, recipe below
2 tsp Worcestershire sauce
1 package (400 g) of chilled pie dough (2 layers)
1 small shallot, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tsp Dijon or grainy mustard + extra for serving
150 g small arugula (about 8 cups)
0.5 cup fresh parsley

Slow Cooker Beef Curry

2.2 kg beef for stewing, diced
450 g medium red potatoes, cut into 4 pieces
2 tablespoons Madras curry powder
1 and 1/4 teaspoons ground cumin
2 tbsp finely chopped peeled ginger root
2 large cloves garlic, grated
5 slices of naan
2 x 425g cans of canned chopped fire-roasted tomatoes
1 and 1/4 cups fresh cilantro
1/4 cup pickled jalapeño rings + 1 tablespoon brine from jar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red potatoes, turnip, carrot, ginger root, tomatoes, jalapeno pepper, arugula, curry, cumin

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F). Combine turnips and carrots in a large bowl with 1 tablespoon of water. Cover with plastic wrap and microwave. Microwave until the vegetables are tender, 3-5 minutes. Drain.
Add the beef curry and Worcestershire sauce to the vegetables and toss to distribute the ingredients evenly; season with salt and pepper to taste. Unfold the pie crust and cut each circle in half. Spoon a quarter of the filling onto one side of each half circle and fold it in half to form a triangle. Crimp the edges with a fork to seal.

Transfer to a baking sheet; use a knife to make 2-3 slits in the top of the pies. Bake until dark golden brown, about 20 minutes.
Meanwhile, combine the shallots in a small bowl with 2 tablespoons vinegar and 2 tablespoons water; let sit for 10 minutes, then drain. Combine the remaining 1 tablespoon vinegar, olive oil, and mustard in a large bowl until smooth; season with salt and pepper to taste. Add the arugula, parsley, and shallots and toss to combine.
Serve the salad with the patties and mustard for dipping.

Slow Cooker Beef Curry:

In a 6-quart slow cooker, combine the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, garlic, 1 teaspoon salt, and a couple of grinds of black pepper. Crumble half a slice of naan into small pieces and sprinkle over the beef and potatoes, then add the tomatoes. Cover and cook on low for 7 hours.
Uncover and skim off any fat from the surface of the sauce. Stir well, then let sit for 10 minutes. Meanwhile, in a food processor, combine the cilantro, pickled jalapeño, and brine, 1/4 cup water, and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger. Blend until smooth; season with salt and pepper to taste.

Stir 3 tablespoons of cilantro puree into the slow cooker and season with salt and pepper to taste. Serve the curry with naan bread; top with the remaining cilantro puree.