Beef Curry Pot Pies


Serves 5

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Wine PairingServe with Nederburg Winemaster's Reserve Shiraz.
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  • 15ml oil
  • 1 small onion, chopped
  • 5ml fresh ginger, grated
  • 1 garlic clove, finely chopped
  • 5ml medium curry powder
  • 5ml fine coriander
  • 2.5ml fine turmeric
  • 4 cardamom seeds
  • 4 curry leaves
  • 300ml-500ml beef stock
  • 400g beef goulash
  • 60ml tomato paste
  • 250ml frozen mixed vegetables (peas, carrots and corn)
  • 5ml cornstarch
  • 400g roll of pastry, defrosted
  • Flour, for dusting
  • 1 egg, lightly whisked with a pinch of salt for brushing


Spray five ramekins with non-stick cooking spray.

In a big saucepan, heat oil and sauté onion, ginger and garlic over medium heat. Add curry powder, coriander, turmeric and cook for a further minute.

Add cardamom seeds, curry leaves, stock, beef goulash and tomato paste.

Reduce the temperature, close lid and simmer until the meat is soft. Add more water if necessary.

Add frozen vegetables and make a paste with cornstarch and a small amount of cold water. Add to the curry and let simmer for another 5 minutes.

Pour the curry into the prepared ramekins.

Roll out the pastry on a lightly floured surface and cut out circles using a cookie cutter. Cover the filling with the cut out pastry circles. Flute the edges.

Cut slits in the centre to allow steam to escape. Brush with egg.

Bake for 30 minutes or until the crust is golden brown.

Recipe courtesy of Nederburg.