Curried Beef Pies

Last night I tried a recipe that I found in the July 7th Woman’s Day magazine for Curried Beef Pies.

Also known as samosas, the little pies looked simple enough to make and yummy to boot, which is always good when kids will be eating it too!

It suggested serving the pies with warm chutney but I wasn’t able to find any, so we had it with a side of couscous instead. I also adjusted some amounts to tailor it to the likes and dislikes of my family, and it turned out great!

I’ll definitely try harder to find some chutney next time, though, since they did end up a little dry.

Curried Beef Pies
adapted from Woman’s Day Magazine

2 boxes (15 oz each) refrigerated pie crusts
3 tsp vegetable oil
2 cups diced (small) potatoes
1/2 cup chopped onion
1 lb ground beef
3 Tb curry powder
2 Tb minced garlic
1 Tb minced ginger
1/2 tsp salt
1/2 tsp pepper
1 cup chicken brother
1 cup frozen petite peas
1 large egg, slightly beaten

~ Heat oven to 400 degrees. Line a baking sheet with parchment paper or coat with nonstick cooking spray. Let pie crusts sit at room temperature for about 15 minutes.

~ Heat oil in large nonstick skillet over medium-high heat. Saute potato and onion for four minutes until almost tender; add beef, break up and cook until no longer pink. Drain off excess fat and return to heat.

~ Stir in curry powder, garlic, ginger, salt and pepper and cook for one minute. Stir in peas and chicken broth. Cook two minutes until almost dry and potatoes are tender. Remove from heat and let cool slightly.

~ Unroll pie crusts, one at a time, on cutting board. Cut into even quarters. Moisten edges of one wedge with water, fill with about 1/2 or so of filling and lay another wedge on top. Press down on edges to seal and place on baking sheet. Repeat with remaining crusts and remainder of the filling.

~ Brush lightly with beaten egg and bake 15-20 minutes until golden.