This is a spiced beef and spinach filling — curry powder, cumin, coriander, coconut milk — baked inside store-bought puff pastry. The whole thing comes together in 45 minutes, and most of that is hands-off oven time. If you need a filling weeknight dinner that isn’t pasta again, this is a solid option.
Before you start
The one technique that makes or breaks this pie is getting the filling dry enough before it goes into the pastry. After you add the coconut milk and tomato paste, simmer the mixture for the full 5 minutes and don’t rush it — you want the liquid reduced so the filling is thick, not soupy. Wet filling steams the pastry from the inside and you’ll end up with a soggy bottom crust. While the filling simmers, lay your thawed puff pastry sheet out on a lightly floured surface so it comes to room temperature; cold pastry tears when you try to fit it into the dish.
Ingredient notes
- Puff pastry: One sheet covers a standard 9-inch pie dish. If your sheet is on the smaller side, you may need to trim the lid piece from the same sheet and patch it — that’s fine, just press the seams firmly and the egg wash will hide most of it.
- Coconut milk: Use full-fat canned coconut milk, not the refrigerated carton kind. The fat content is what gives the filling its body. Shake the can well before opening.
- Cayenne pepper: A quarter teaspoon gives noticeable heat but isn’t aggressive. If you’re cooking for kids or spice-sensitive eaters, cut it to a pinch. If you want more heat, add it at the table with hot sauce rather than building more into the filling — easier to control.
- Ground beef: An 80/20 blend works well here. Leaner beef can make the filling taste a little dry once it’s baked inside the pastry.
If something goes sideways
- Pastry is browning too fast before 20 minutes: Lay a loose piece of foil over the top for the remaining bake time. Don’t press it down or you’ll stick to the egg wash.
- Filling leaks out the sides during baking: The edges weren’t sealed tightly enough. Next time, press the top and bottom pastry layers together with a fork all the way around. For now, the leaked bits will crisp up on the dish — just scrape them off before serving.
- Pastry is cooked but the center looks underdone or pale: Your oven runs cool. Give it another 5 minutes and check again. The filling is already fully cooked, so you’re only waiting on the pastry.
- Filling tastes flat or bland: Spices need heat to bloom properly — if you stirred them in and moved on immediately, they didn’t have time to cook. Next time, let them fry in the pan for the full 1-2 minutes before adding any liquid. A pinch of extra salt at the end also helps.
- Spinach made the filling watery: Baby spinach releases water as it wilts. Make sure it’s fully wilted and that water has cooked off before you add the coconut milk — skip the garnish at the end and just fold everything into the simmer, it’s not worth the extra step.
Beef Mince and Spinach Curry Pie
Equipment
- 1 Large skillet
- 1 Oven
- 1 Rolling Pin
- 1 Pie dish
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef preferably grass-fed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 cups baby spinach washed and roughly chopped
- 1 cup coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 sheet pre-rolled puff pastry thawed if frozen
- 1 large egg beaten for egg wash
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent. Add the ground beef and brown it, breaking up any lumps with a wooden spoon.
- Add Spices and Spinach: Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. Add the chopped spinach and cook until wilted, about 2 more minutes.
- Simmer and Prepare the Pastry: Add the coconut milk, tomato paste, salt, and pepper. Stir until well combined and simmer for 5 minutes. Meanwhile, roll out the puff pastry and fit it into a pie dish, trimming excess pastry.
- Assemble and Bake: Fill the pastry with the beef mince mixture. Cover with another layer of puff pastry, sealing the edges. Brush with the beaten egg for a golden crust. Bake for 20 minutes or until the pastry is golden brown and crispy.
Notes
Jen’s Tips
- For an extra flavor boost, add a teaspoon of garam masala at the end of cooking the filling.
- If you prefer a milder pie, reduce the cayenne pepper.
- Substitute ground turkey for a leaner option. For a gluten-free pie, use gluten-free pastry dough.
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the filling keeps in the fridge for up to 2 days. Let it cool completely before storing, and make sure it’s cold when it goes into the pastry so the fat in the puff pastry doesn’t start melting before it hits the oven.
My puff pastry is still frozen. Can I use it straight from the freezer?
No — frozen pastry will crack when you try to unroll or fit it into the dish. Thaw it in the fridge overnight or on the counter for about 30-40 minutes until it’s pliable but still cold to the touch.
How do I know when the pie is actually done?
The pastry should be deep golden brown on top and the edges should look dry and crisp, not pale or doughy. If you tap the top lightly it will sound hollow rather than soft — 20 minutes at 400°F is usually enough, but ovens vary so check at the 18-minute mark.
Try these next
- Quick Mini Beef Wellingtons
- Quick Weeknight Pulao Recipe
- Quick Smoky Weeknight Chili
- Weeknight Hamburger Soup Recipe