Preheat oven to 180°C (356°F).
Heat vegetable oil in a large pan over medium heat. Sauté onion until softened, then add garlic and cook for 1 minute.
Add beef and brown on all sides. Stir in curry powder, cumin, turmeric, paprika, salt, and pepper; cook for 1 minute until fragrant.
Pour in beef stock, bring to a boil, then reduce heat and simmer for 30 minutes until beef is tender.
Stir in coconut milk or fresh cream, then set aside to cool slightly.
2. Make the Pastry
In a large bowl, combine flour and salt. Rub in the butter until the mixture resembles coarse breadcrumbs.
Gradually add ice-cold water, mixing until a dough forms.
Roll out dough on a floured surface to about 3mm thickness.
3. Assemble the Pie
Spoon the cooled beef filling into a pie dish.
Cover with rolled-out pastry, trimming and pressing edges to seal.
Brush the top with beaten egg for a golden finish.
4. Bake
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp. Remove from oven and let cool for a few minutes before serving.
Serving and Storage Tips
