Minced Beef Curry Pie with Cucumber Mint Raita

Cooking Expert

Backyard Chef

BEEF KEEMA PIE & Cucumber Mint Raita

This minced beef curry pie is a delicious fusion of comforting flavors, combining spiced minced beef with a flaky pastry crust. The rich curry filling is encased in shortcrust and puff pastry, creating a golden, crispy pie that's perfect for any occasion. Served alongside a refreshing cucumber and mint raita, this dish balances warm spices with a cool, tangy yogurt dip for a satisfying meal. Perfect for air fryer enthusiasts looking for a quick, flavorful pie that’s both hearty and light.

60 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. Then, add the finely chopped onions, garlic, and ginger, sautéing until the onions are soft and golden, about 5-7 minutes.
STEP 2
Add the minced beef, stirring well to break it up. Cook until the beef is browned, around 7-10 minutes. Stir in the curry powder, turmeric, chilli powder (if using), ground coriander, and salt. Cook the spices for about 2 minutes to release their flavours.
STEP 3
Add the chopped tomatoes and green chillies, cooking until the tomatoes soften, about 5 minutes. Pour in the water or beef broth, bringing the mixture to a simmer. Let it cook for 5-7 minutes until the mixture thickens. If you're using peas, add them now. Once done, garnish with chopped coriander and set aside to cool.
STEP 4
Preheat the air fryer to 180°C (360°F). Roll out the shortcrust pastry and use it to line the base and sides of a pie dish, trimming any excess. Fill the pastry with the cooled minced beef mixture, spreading it evenly.
STEP 5
Roll out the puff pastry for the top layer of the pie. Cover the filling with the puff pastry, trim the edges, and press the sides to seal the pie. Brush the top with the beaten egg. Place the pie in the air fryer and cook at 180°C (360°F) for about 25 minutes, or until the pastry is golden and crispy.
STEP 6
In a bowl, mix together the yoghurt, finely diced cucumber, ground cumin, ground coriander, chaat masala (if using), salt, black pepper, sugar, and lemon juice. Stir in the finely chopped mint and coriander leaves. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Required materials

Current step details

2 tablespoonsoil
1 teaspooncumin seeds
1 largeonion, finely chopped
3 garliccloves, minced
1-inchginger, minced

500gminced beef
2 tablespoonscurry powder or garam masala
1 teaspoonturmeric powder
1 teaspoonchilli powder (optional, adjust to taste)
1 teaspoonground coriander
to tasteSalt

2 mediumtomatoes, chopped
1-2green chillies, finely chopped
for garnishFresh coriander, chopped
1/2 cupwater or beef broth
optional recommended1 cup frozen peas

1sheet shortcrust pastry (for the base and sides)
1sheet puff pastry (for the top)

1egg, beaten (for egg wash)

1 cupplain Greek yoghurt
1/2cucumber, peeled, seeded, and finely diced
1/4teaspoon ground cumin
1/4teaspoon ground coriander
1/4 teaspoonchaat masala (optional)
1 tablespoonfresh mint leaves, finely chopped
1 tablespoonfresh coriander leaves, finely chopped
1/2 teaspoonsalt, or to taste
1/4 teaspoonblack pepper, or to taste
1/2 teaspoonsugar
1 tablespoonlemon juice
1/2lemon, juiced

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

BEEF KEEMA PIE & Cucumber Mint Raita

60 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. Then, add the finely chopped onions, garlic, and ginger, sautéing until the onions are soft and golden, about 5-7 minutes.

02. Add the minced beef, stirring well to break it up. Cook until the beef is browned, around 7-10 minutes. Stir in the curry powder, turmeric, chilli powder (if using), ground coriander, and salt. Cook the spices for about 2 minutes to release their flavours.

03. Add the chopped tomatoes and green chillies, cooking until the tomatoes soften, about 5 minutes. Pour in the water or beef broth, bringing the mixture to a simmer. Let it cook for 5-7 minutes until the mixture thickens. If you're using peas, add them now. Once done, garnish with chopped coriander and set aside to cool.

04. Preheat the air fryer to 180°C (360°F). Roll out the shortcrust pastry and use it to line the base and sides of a pie dish, trimming any excess. Fill the pastry with the cooled minced beef mixture, spreading it evenly.

05. Roll out the puff pastry for the top layer of the pie. Cover the filling with the puff pastry, trim the edges, and press the sides to seal the pie. Brush the top with the beaten egg. Place the pie in the air fryer and cook at 180°C (360°F) for about 25 minutes, or until the pastry is golden and crispy.

06. In a bowl, mix together the yoghurt, finely diced cucumber, ground cumin, ground coriander, chaat masala (if using), salt, black pepper, sugar, and lemon juice. Stir in the finely chopped mint and coriander leaves. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Required materials

2 tablespoons oil

1 teaspoon cumin seeds

1 large onion, finely chopped

3 garlic cloves, minced

1-inch ginger, minced

500g minced beef

2 tablespoons curry powder or garam masala

1 teaspoon turmeric powder

1 teaspoon chilli powder (optional, adjust to taste)

1 teaspoon ground coriander

to taste Salt

2 medium tomatoes, chopped

1-2 green chillies, finely chopped

for garnish Fresh coriander, chopped

1/2 cup water or beef broth

optional recommended 1 cup frozen peas

1 sheet shortcrust pastry (for the base and sides)

1 sheet puff pastry (for the top)

1 egg, beaten (for egg wash)

1 cup plain Greek yoghurt

1/2 cucumber, peeled, seeded, and finely diced

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon chaat masala (optional)

1 tablespoon fresh mint leaves, finely chopped

1 tablespoon fresh coriander leaves, finely chopped

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/2 teaspoon sugar

1 tablespoon lemon juice

1/2 lemon, juiced