Date: 08 Jan 2015 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Savory Snacks & Nibbles, Starters & Soups 0


I am truly a curry lover as many of you know.  I must have been Indian in a previous life. So if any of you are like me, you will love this pie.  I have used my usual pastry recipe but added a little turmeric to the dough which gives it a pretty yellow hue and a little Indian flavor!


  • 300g gluten free flour*
  • 1tsp gluten free baking powder
  • 200g butter, cut into cubes
  • 70 grams water (weigh this on digital scales)
  • 30 grams vodka
  • 1tsp of sea salt
  • 1/2 tsp of turmeric

Method for Pastry

Before you start this pastry, please follow these steps.

Put the measured flour with the baking powder and turmeric in a bag, the water and the butter in the freezer for about 2 hours.  Cut the butter in small cubes BEFORE as otherwise it would be too difficult to cut the butter once frozen.  Take the items out of the freezer, place the flour mix and the butter pieces in a food processor and mix until it looks like coarse crumbs. Start adding the Vodka followed by the icy water till it starts coming together. Be flexible with the ratios, some times it needs less liquid. Tip the dough in a plastic bag and knead it briefly through the plastic and then place in the fridge for another two hours before using. You do not have to use any paper when rolling out the dough. It is soft and pliable and does not stick.  Use this dough for any of your savory pies, qassatat or quiche bases. It behaves perfectly!

Whilst the dough is chilling, you can prepare the filling.

Ingredients for Filling

  • 400g minced beef
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 large potato, peeled and chopped in small cubes
  • 1 large carrot, diced
  • 1/2 cup frozen peas, defrosted
  • 1 tsp grated ginger
  • 1-2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp ground corriander
  • 1/2 tsp turmeric
  • 1/2 to 1 tsp chilli flakes
  • 1/2 tsp GF powdered beef stock
  • 2 tbsp tomato puree
  • Salt & Pepper
  • 1/2 tsp garam masala
  • 1 beaten egg for glazing

Method for Filling

Boil the potato cubes and diced carrots in a small pan until soft.  In another pan, sauté the onion until translucent in a little oil. Add the minced beef together with the garlic, ginger, chilli, spices, stock, seasonings and tomato paste and brown, adding a little of the water from the boiled potatoes if too dry. Not too much as mixture has to be slightly dry.


Add the boiled potato cubes and diced carrots mixing them in well with the mince mixture. Add also the peas. Stir and cook for 5 minutes. Remove from heat, add the garam masala and set aside to cool.

Pie Method

Preheat the oven at 200C.

Remove pastry from the fridge and according to your individual oven dishes, divide the pastry.

Roll out each piece and cut in a circle.  Line your ovenproof ramekins/dishes with the pastry circle, leaving an overlap. Cut another small circle out of the pastry. Use a star shape and cut out a star in the middle of the circle (for steam to escape) . Place the filling in the centre of each lined ramekin, top with the smaller circle, wet the edges of the circle with water and fold over the overlapping pastry onto the smaller circle.

Brush the tops gently with beaten egg. Place in the oven and bake for 15 minutes


You can also make them into little pies, same way I make the Qassatat – perfect for parties.

2014-03-14 15.13.39… to look like this !


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