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Beef Curry Puff Pastry Slice

This is such a simple curry to make. I used curry powder to make it even easier on you to make at home.

There is noting wrong with using a curry powder, some are great. I used Aldi’s medium curry powder to make this and was delighted with it.

If you don’t want to make the puff pastry slice then you can just make the curry and serve it with rice or chips. You can also use chicken or veggies. I wouldn’t recommend using fish for this one.



Allergens : Contains Gluten

Stewing beef or lean steak pieces – 450g – 600g

Onions – 2 but into chunks

Garlic cloves – 3 chopped

Curry Powder – 4 tbsp

Beef, Chicken or veg stock cube – 1

Coconut milk – 2 tins

Water – 200ml

Puff Pastry Sheets – 1 pack

Egg – 1

Oil – 2 tsp



Getting Ready..

You will need – 1 heavy bottom pot or slow cooker, 1 wooden spoon or similar, 1 sharp knife, 1 chopping board, 1 pastry brush or use your clean fingers, 1 cup and a baking tray.


Heat the oil in the pot then add the beef and cook till browned then add the onion and garlic and cook for 2 minutes more.


Add the curry powder mix well and cook for 1 minute.


Add the coconut milk, water and stock cube and stir well.


You can pop all this into your slow cooker and cook on low for 8 hours or high for 3 – 4 until the beef is tender. Remove the lid for the last hour so the sauce thickens.


Or cover the pot and cook for 4 hours on a very low setting until the beef is tender removing the lid for the last hour.


You can serve it with rice now or follow the rest of the recipe to make the puff pastry slice you see in the picture. Pre-heat your oven to 180C GM 4 if doing so.


Lay the puff pastry sheet down flat, if it is on baking parchment leave it underneath as you can cook it on this.


Slice the puff pastry in half lengthwise then cut each half in 3 so you have 6 even sized squares.


Beat the egg in the cup then brush the outside of 3 pieces of pastry around the edges.


Place a dollop of the thickened sauce in the centre then place a piece of pastry on top. Don’t worry if it comes out the sides as you will cut around it in a bit.


Press down firmly around the edges so the top sticks to the bottom.


You can crimp it by pressing around the edges with a fork.


Do this for all 3.


Use a sharp knife to cut a little off each side so they are nice and even then place on a lightly floured baking tray.


Pierce some holes in the top to allow air to escape and stop them from bursting at the sides.


Brush the top with the beaten egg and place in the oven for 10 minutes.


Remove from the oven and brush the top with more egg which will give it a lovely golden brown glaze like mine have in the pictures.


Bake for another 10 minutes. Remove from the oven and serve immediately.




Follow the recipe only use 3 – 4 chicken breasts and reduce to cooking time by 2 hours if using a pot or 2 hours if using a slow cooker on high or 1 hour if cooking on low.




Place the raw slice on the baking tray but line it with baking parchment first. Freeze like this. When frozen, place in freezer bags or wrap in cling film and place back in the freezer.

Cook from frozen only increase the cooking time by 10 minutes brushing with the egg for the second time halfway through like the recipes asks.

    • Paula
    • 7th February 2017

    Hi love your recipes, I have used coconut milk previously in the slow cooker but it has split , is there away to prevent this please ? , keep up the good work ?

      • Liam Boland - BiaMaith Chef
      • 9th February 2017

      Low fat coconut milk tends to split fairly easily. Use full fat, there is a far less chance of it splitting.

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