Curried Beef Patties

Author: Canadian Living

The pressures of making dinner after a busy workday and long commute leave little time in the evenings for Gail and Amber to spend together. These patties freeze well, so making them together on the weekend is a great way to share quality time and free up weeknights. To complete the meal, add a green salad and yogurt with fruit for dessert.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: March 2005


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2/3 cups cold lard
  • 2/3 cups cold butter
  • 1/4 cup cold butter
  • 1/2 cup Ice water
  • 1 tablespoon mild curry paste
Curried Beef Filling:
  • 1 lb lean ground beef
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 tablespoon mild curry paste
  • 3/4 teaspoons salt
  • 3/4 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup chili sauce
  • 1/2 cup fresh bread crumbs


In bowl, whisk together flour, baking powder, salt and turmeric. Using pastry blender or 2 knives, cut in lard and butter until mixture resembles fine crumbs. In small bowl, whisk together ice water and curry paste; drizzle over dry ingredients, stirring with fork until ragged dough forms. Press into disc. Wrap in plastic wrap. Refrigerate until firm, 30 minutes. (Make-ahead: Refrigerate for up to 5 days or overwrap with heavy-duty foil and freeze for up to 3 weeks. Thaw before using. Let cold pastry stand for 15 minutes at room temperature before rolling out.)

Curried Beef Filling: In large skillet over medium-high heat, saut?eef until no longer pink, about 5 minutes. Drain off any fat; transfer to bowl. To same skillet, add oil; fry onion, garlic, curry paste, salt, thyme and pepper until onion is softened, about 3 minutes. Return beef and any accumulated juices to skillet. Add water and chili sauce; bring to boil. Reduce heat and simmer until liquid is absorbed, 8 to 10 minutes. Stir in bread crumbs. Let cool.

Divide pastry into 12 pieces. On lightly floured surface, press each piece into disc and roll out into 6-inch (15 cm) circle. Spoon heaping 1/4 cup (50 mL) filling onto centre of circle. Using pastry brush, brush edge with water. Fold over to make half-moon shape. Using fork, press edges to seal; prick tops twice. Place on ungreased baking sheet and chill in refrigerator for 15 minutes.

Bake in 375°F (190°C) oven until crisp and light brown, about 25 minutes. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat in 375°F/190°C oven for 15 to 20 minutes.)

Nutritional facts <b>Per patty:</b> about

  • Sodium 577 mg
  • Protein 10 g
  • Calories 338.0
  • Total fat 23 g
  • Cholesterol 46 mg
  • Saturated fat 9 g
  • Total carbohydrate 21 g


  • Iron 14.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Beef Patties