Curry Beef Filo Pie

This easy curry beef filo pie combines a rich, warming spiced beef filling with ultra-crispy, golden layers of flaky filo pastry. It might look complicate to make, but it is so much easier to make than it appears, and it is one of the best kitchen shortcuts for creating a "showstopper" meal with minimal effort. While working with tissue thin sheets of dough can seem intimidating, making a rustic filo pie like this is incredibly forgiving. With its delicate crispness, distinct layers and elegant flavour, filo pastry is truly unrivalled. While working, keep the unused sheets under a slightly damp tea towel so they do not dry out or the will brittle and impossible to handle.

	Cucumber Raita (Yoghurt Sauce)
1 tbsp Ghee 2 Brown onions, finely chopped 800 g Beef mince 5 Garlic cloves, chopped 140 g Madras curry paste 50 g Tomato paste 14 Filo pastry sheets Butter, melted (or olive oil) 3 Eggs, lightly beaten 15-20 g Finely chopped fresh flat-leaf parsley leaves 15-20 g Finely chopped fresh coriander leaves, plus extra leaves to serve 1 tsp Sesame seeds Salad of your choice, to serve	1 Lebanese cucumber, coarsely grated 150 g Plain Greek-style yoghurt 1/2 tsp Ground cumin 1 tsp Caster sugar Sea salt and freshly milled black pepper

Preheat oven to 180C/350F. Grease a 4cm-deep, 20-22cm x 28-32cm metal baking dish.
Heat ghee in a large, deep frying pan over high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up lumps with a wooden spoon, for 8-10 minutes or until browned.
Add garlic, curry paste and tomato paste. Cook, stirring, for a couple of minutes or until fragrant. Set aside to cool.
Place filo on a clean work surface. Cover with a damp tea towel to prevent it from drying out. Lightly brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat layering with 7 filo sheets. Place filo stack over base of prepared dish, allowing pastry to overhang. Add eggs, chopped coriander and parsley to the beef mince mixture. Spread mince mixture over filo. Brush 1 remaining sheet of filo with melted butter. Top with another filo sheet. Brush with melted butter. Repeat layering with remaining filo sheets. Place stack over mince mixture in the baking pan. Fold in overhanging pastry to form a rough border. Brush with melted butter. Sprinkle the sesame seeds over. Using a small knife, cut slice into 9-12 pieces. Bake for 1 hour or until golden and crisp.
Meanwhile, combine cucumber, yoghurt, cumin and sugar in a small bowl. Season.
Serve slices of filo pie with salad of your choice and cucumber raita.

29 comments:

Tom 24/10/26 14:46: Angie, you come up with wonderful creations.
Brian's Home Blog 24/10/26 15:09: Oh WOW, that looks so wonderful I can almost taste the filo and the curry!
DEZMOND 24/10/26 15:21: People make a lot of filo pies with meat here at the Balkans.
🌺JoAnna I. - K.🌺 24/10/26 15:58: Your dish looks very nice and appetizing. Best regards, have a great weekend!
Maminek kulinarny 24/10/26 16:56: This looks incredibly appetizing. The photo alone is striking, and one can easily imagine how amazing it must taste.
Delicious!
Have a great weekend!
DeniseinVA 24/10/26 19:25: It looks wonderful, thanks Angie!
eileeninmd 24/10/26 20:16: Hello Angie,
Another delicious recipe, looks yummy.
Thanks for sharing. Have a happy weekend.
Christine 24/10/26 20:49: yummy
DVArtist 24/10/26 21:09: This looks very good and I make my own ghee.
Lola Martínez 24/10/26 22:01: Muy bueno y vistoso, ideal para las fechas que se acercan, donde hay cabida para mucha gente.
Grace 24/10/26 22:40: ANGIE: Eres como una "enciclopedia" para seleccionar propuestas gastronómicas a cuál más deliciosa. Este pastel de carne picada con curry es una tentación. Gracias por estos bocados tan exquisitos.
El curry, comino y la cúrcuma son de mis especies favoritas.
Un placentero fin de semana y semana!
Abrazo fraterno.
Linda's Relaxing Lair 25/10/26 00:37: This looks very good!
My name is Erika. 25/10/26 00:42: Instead of using traditional crust, using filo is a super idea. And nice spices to add to the meat.
Tandy | Lavender and Lime https://tandysinclair.com 25/10/26 05:52: I love working with filo pastry and often make it myself. Fantastic recipe Angie.
Margaret D 25/10/26 06:08: I'm certain that would be yummy, Angie.
smakolykinadiecie 25/10/26 06:19: Rany jak to obłędnie wygląda! Jakoś tak wyszło, że nie korzystałam jeszcze z ciasta filo...
Ruby Rose and the Big Little Angels 3 25/10/26 07:49: Nothing beats a meat vegetable pie on a cold day
Mimi Rippee 25/10/26 10:29: Amazing! I love this!
Jelena Dimić 25/10/26 11:45: Looks absolutely delicious! <3

http://www.couture-case.com/
foodtravelandwine 25/10/26 20:25: It looks so delicious!...I love to use leftovers and bake them in filo or any other dough!....it looks tempting!.......Abrazotes, Marcela
David Scott Allen 26/10/26 00:23: Wow -- this sounds great, Angie. I am saving the recipe! I just recently bought some good filo dough at our Middle Eastern grocery -- I cannot wait to use it for this dish.
狂小子 Time Is Changing 26/10/26 06:55: so delicious😋
Ruby Rose and the Big Little Angels 3 26/10/26 07:35: That looks amazing
Céline 26/10/26 09:12: Waouh une magnifique recette !
Lowcarb team member 27/10/26 00:55: It looks tasty Angie, thank you for sharing the recipe.

All the best Jan
Diana 27/10/26 14:28: The damp tea towel tip is a good one, filo dries out so fast and I always end up with a pile of crumbs. Cucumber raita with a bit of cumin sounds just right next to the curry filling. Looks great, Angie.
Federica Simoni 27/10/26 17:02: wow sembra buonissimo!
Pam 27/10/26 17:44: It looks and sounds really delicious, and fun to eat!
Ben | Havocinthekitchen 27/10/26 21:22: This looks delicious, Angie! That crispy filo crust is so tempting.