Ingredients

Step by step

1. Start with the pastry. Add both of the flours, the turmeric and salt to the bowl of a stand mixer and stir to combine. Beat 2 eggs and strain through a sieve, then add to the flour mixture and turn the mixer on for about 30 seconds to start to combine.
2. Put the lard or vegetable fat in a pan with 150ml water, with the rosemary sprig if using; bring slowly to the boil. Remove from the heat and discard the rosemary. Start the mixer and slowly pour the hot liquid into the flour and egg mix, scraping the bowl and paddle halfway to stop any lumps forming. Continue to mix until the dough starts to come together. Tip out onto a sheet of baking paper, cover with a second sheet and flatten to a rough disc. Set aside at room temperature until cool.
3. For the filling, place a large saucepan on a medium heat and add the oil. Add the onion and fry for around 6 minutes, until soft. Add the garlic, ginger, curry powder, cumin, and turmeric and cook for a few minutes on a low heat.
4. Add the tomato purée and chutney and cook for a few more minutes, before adding the beef mince, stirring to break it up. Cook on a low heat for 10-15 minutes. Add the sultanas, almonds and Worcestershire sauce and season well; let any excess liquid evaporate. Set aside to cool completely.
5. Preheat the oven to 200°C, fan 180°C, gas 6, with a baking tray in to get hot. Set aside a third of the pastry for the lid, and then roll out the remaining pastry until it’s large enough to line a 20cm diameter loose-based sponge tin. Lightly oil the tin and line with the pastry, leaving the excess pastry overhanging. Chill for 5 minutes.
6. Fill the pie with the cooled meat mixture and level out. Beat together the eggs and milk and slowly pour this over the top of the meat filling. Roll out the remaining pastry until it’s large enough to create a lid. Brush the inner top of the lid with beaten egg glaze, before placing it on top of the pie. Cut off any excess pastry and crimp the edges all the way round to seal. Any pastry offcuts can be rolled and used to decorate, in whatever style you wish. Make a steam hole in the centre with a knife and brush the lid with the remaining egg glaze. Bake on the hot tray for 40-50 minutes or until golden and crisp. Leave to cool inside the tin for 30-40 minutes. Unmould and serve warm, or at room temperature.

More pie recipes to try

Beef and ale pie with pickled walnuts

'Skinny' fish, pea and parsley pies with sesame pastry