Name: Beef and Curry Pie
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 8 servings
Ingredients: 1/2 pound ground beef chuck (not lean); 1 tablespoon soy sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 teaspoon vegetable oil; 1 medium onion, chopped (1 cup); 1 tablespoon curry powder (preferably Madras); 1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup); 6 tablespoons water; 1/4 cup frozen peas, thawed; 2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed; 1 large egg, lightly beaten; parchment paper; a 5-inch round cookie cutter

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Photo by Romulo Yanes

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.

Cooks' notes:

•Beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes.
•Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.

Recipe notes

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Recipe notes

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