Mauritian Beef Curry Pie with Flaky Pastry Crust

1.To make the flaky pastry crust, in a large bowl, mix together the all-purpose flour and salt. Add the cold cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

2.Gradually add the ice water and mix until the dough comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

3.To make the beef curry filling, heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the skillet and set aside.

4.In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.

5.Add the curry powder, turmeric powder, ground coriander, ground cumin, and red pepper flakes to the skillet. Cook for 1-2 minutes until the spices are toasted and fragrant.

6.Return the browned beef stew meat to the skillet. Stir in the coconut milk, beef broth, tomato paste, and Worcestershire sauce. Season with salt and pepper to taste.

7.Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, until the beef is tender and the flavors have developed.

8.While the beef curry filling is simmering, prepare the cilantro, mint, and chile chutney. In a food processor, combine the fresh cilantro leaves, fresh mint leaves, chopped green chile, lemon juice, and salt. Process until smooth.

9.Preheat the oven to 375°F (190°C).

10.Remove the pastry dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.

11.On a lightly floured surface, roll out one portion of the pastry dough into a circle large enough to line the bottom and sides of a 9-inch (23 cm) pie dish. Transfer the dough to the pie dish and press it gently against the bottom and sides.

12.Pour the beef curry filling into the prepared pastry crust.

13.Roll out the remaining portion of the pastry dough into a circle slightly larger than the top of the pie dish. Place the dough over the filling and seal the edges by crimping with a fork or your fingers.

14.Cut a few slits in the top of the pastry to allow steam to escape during baking.

15.Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

16.Remove the pie from the oven and let it cool for a few minutes before serving.

17.Serve the Mauritian Beef Curry Pie with Flaky Pastry Crust warm, accompanied by the Cilantro, Mint and Chile Chutney.