Beef and Curry Pocket Pies (Pasties)
June 25, 2012
"Fun to make and fun to eat! Perfect served with a salad and mango chutney! Can also be made smaller for on-the-go snacks or appetizers. Inspiration comes from a recipe from a 2006 issue of Gourmet magazine. "
- Serving Size: 1 (525.7 g)
- Calories 923.4
- Total Fat - 49.6 g
- Saturated Fat - 12.6 g
- Cholesterol - 142.4 mg
- Sodium - 660.2 mg
- Total Carbohydrate - 79.2 g
- Dietary Fiber - 5.4 g
- Sugars - 22.7 g
- Protein - 38.9 g
- Calcium - 97.2 mg
- Iron - 7.6 mg
- Vitamin C - 10 mg
- Thiamin - 0.4 mg
Remove pie crust from refrigerator and allow to warm up. Heat oil in a non-stick skillet over medium high heat. Add beef and cook for approximately 2 minutes, breaking up beef into small pieces.
Add garlic and onions to the beef mixture and continue to saute until meat begins to brown and the onions are translucent, about 3 minutes.
Add curry powder and potatoes and continue to cook (and stir) until combined.
Add hoisin sauce and water and cook, stirring and scraping up any brown bits from the botom of the pan. Cook about 5 to 10 minutes until potatoes are tender and most of the liquid is absorbed.
Line baking sheet with parchment and preheat oven to 350° F.
Remove the two pie crust from their packages, unroll and cut both in half (down the center).
Place a mound of the filling (approximately 1/2 cup) on one half of the dough, leaving a 3/4 inch border around the edge, then brush the edges lightly with the beaten egg.
Fold the other half over the filling and crimp around the edges. Place on parchment and lightly brush the top of the pastry with the beaten egg. Repeat with the other three pieces of dough.
Bake for 20-25 minutes or until golden brown. Allow to rest 5 to 10 minutes before serving. Serve with mango chutney!
Tips & Variations
No special items needed.