Potato Curry Pie Recipe

This Potato Curry Pie is the most requested recipe in my entire repertoire of recipes. And I have a LOT of recipes. I always let my kids pick whatever they’d like to eat for their birthday dinner (which usually ends up being ribs and potato salad) but this year my 25 year old daughter chose this Potato Curry Pie. I have been making it for around 20 years now and it’s an old classic out of an original Women’s Weekly cookbook. Several years ago we raised a guide dog puppy and that bloody dog got a hold of that cook book and absolutely destroyed it (along with just about everything else we owned) and I couldn’t find it for sale anywhere. I didn’t want or need the entire cookbook but I was desperate to get the quantities for the hot water pastry that goes with it. I ended up finding it on ebay and contacted the seller to look up the pastry and write back to me and she was kind enough to do so. Thank God, because although I could’ve winged the ingredients for the filling the pastry is crucial. It is the EASIEST pastry on the entire planet. Melted butter and hot water combine with flour and an egg yolk – it comes together like magic, rolls out like magic, requires no pre-baking and is the most buttery, crisp pastry that doesn’t shrink. I adore everything about this recipe – the delicious, easy filling, the fantastic pastry and of course some delicious mashed potato baked on top. It is the perfect winter warmer and everyone LOVES this. I recommend doubling the recipe and storing one in the freezer.

Meanwhile make pastry: Put the water and butter into a jug and microwave until butter is melted. Mix with the flour, salt and egg yolk and knead lightly on a bench top until smooth. It comes together really easy and literally takes two minutes.

Cover with a bowl for 20 minutes to rest.

Grease a 9 inch pie plate and roll out the pastry to cover the bottom.

I don’t even bother to trim the edges – that’s more yummy pastry to eat!

Spoon the cooled filling into the pastry and top with mashed potatoes.  (If you can be bothered put the potatoes into a piping bag and pipe on top, otherwise you can fluff it up with a fork to make it pretty).

Bake at 200C for 15 minutes, then reduce the temperature to 160C for about 30-35 minutes or until the potatoes are golden.

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Potato Curry Pie Recipe

Ingredients

• Pastry
• 1 1/2 cups plain flour
• 1/2 tsp salt
• 90g butter
• 1/3 cup water
• 1 egg yolk
• Filling
• 500g beef mince
• 1 onion, finely diced,
• 1 large carrot, grated
• 2 tbsp curry powder
• 2 beef stock cubes, crumbled
• 1 tbsp soy sauce
• 1 tbsp worcestershire sauce
• 1/4 cup tomato ketchup
• 2 cups of water
• Cracked pepper to taste
• Potato Topping
• 1/2 kilo peeled and chopped potatoes
• Milk
• Butter
• Salt & Pepper

Instructions

1. To make the filling, brown the onion, carrot and onion in a hot fry pan in a bit of olive oil until lightly golden. Add the rest of the ingredients and bring to the boil, then turn down to a simmer for 15 minutes. Thicken with two tbsp corn flour mixed with 1/4 cup water. Set aside to cool.
2. Meanwhile make pastry: Put the water and butter into a jug and microwave until butter is melted. Mix with the flour, salt and egg yolk and knead lightly on a bench top until smooth. It comes together really easy and literally takes two minutes.
3. Cover with a bowl for 20 minutes to rest.
4. Cook the potatoes in salted water until tender (about 20 min). Mash with butter, milk and season with salt and pepper.
5. Pre-heat oven to 200C.
6. Grease a 9 inch pie plate and roll out the pastry to cover the bottom.
7. Spoon the cooled filling into the pastry and top with mashed potatoes. (If you can be bothered put the potatoes into a piping bag and pipe on top, otherwise you can fluff it up with a fork to make it pretty).
8. Bake at 200C for 15 minutes, then reduce the temperature to 160C for about 30-35 minutes or until the potatoes are golden.

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