Savoury Beef Tart

Savory pies come in broad variety of ingredients and shapes.  Chicken, beef, vegetarian, filo, pie and puff pastry. Bundled, turned over, full and small pie plates, flan plates, and quiche plates in all shapes and sizes.

This recipe is like a cornish pastie filling with a whole bunch of spices added to it for kick. You can place this filling into any type of crust you like.  This time I finished it as a small oblong tart using pie crust and as two bundled wraps made with filo pastry.

Pie, Savory, Fall, Recipe, DIY

Spicy Beef Filling

1 recipe of pie dough,

or 1 pkg of filo pastry

1 lb hamburger

tbsp olive oil

1/2 tsp ginger (ground or  1 tsp fresh)

2 cloves garlic

1 1/2 tsp coriander

1 1/2 tsp curry

1 1/2 tsp cumin

1 large red onion diced fine

1 red pepper diced

1 large potato (precooked and cut in chunks)

1 cup peas

Fry the hamburger and set aside.  In the same pan add the oil and all the spices, saute on medium heat for a minute or two to cook the spices,  then add the onions.  Continue cooking until the onions are translucent then add the red peppers  and saute until peppers are soft.

In a large bowl mix together the hamburger, the onion mixture, the potato and the peas.  Mix until well blended and the potato chunks look coated in spices.

This filling is so versatile  you can stuff use it in any type of pastry or shape  you prefer.  Go ahead and do whatever comes to mind or you can complete the following suggestions.

Pie Crust Tart

Line a oblong tart tin with the pastry, fill with the spicy meat filling.  Roll a second piece of pie crust, make a fancy edge and place on top of the meat.

Pie, Beef, Fall, DIY, Recipe

My quality assurance provider is sitting nearby making sure the crust is flaky enough.  He loves pie crust.

Bake at 375 F for 20 minutes or until golden in colour.  Let sit for five minutes before serving.  If freezing let cool completely and wrap with tin foil and plastic wrap.  Label and store.  It should keep for three months, but mine have all been eaten before that.

Filo, Pie, Savory, Fall, Recipe
Filo Pastry Bundles

I also made some filo pastry bundles.  Layer 8 sheets of filo pastry lightly buttering between each sheet.  Fill with the beef filling,  Fold in the ends and roll closed.  Continue building bundles until the filling is used.

folded-in-bundle

Bake at 375 for 20 minutes or until golden in colour. If freezing let cool completely and wrap with tin foil and plastic wrap.  Label and store.  It should keep for three months, but mine have all been eaten before that.

Pie, Fall, Recipe, DIY

Fall, 3 tier tray, farmhouse, home decor

 

 

Pie, Tart, Beef, Recipe, Fall spicy-beef-pinterest

8 thoughts on “Savoury Beef Tart

    1. Unless your totally skipping carbs, the filo pastry isn’t that fattening. You can use olive oil sprayed on with a mister, I just made these ones old school yummy.

  1. Leanna, these look so pretty and so tasty! I just recently found a GF pie crust that I have been wanting to try, this looks like something I need to experiment with. The spices are just enough, and interestingly different. This would be a great dinner for Bruce and I, packed with veggies for me and packed with meat, for him. He will be thanking you! LOL

    1. Hi Nikki, Its an easy make ahead meal to have in the freezer, pop it in the oven. Open a can of soup or a bag of salad and voila dinner in no time. Thanks for commenting, hope Bruce loves it. Leanna

    1. Thanks Amber: They are like a cornish pastie which I love, but I added spices too them as Herman likes all things spicy. Thank you for commenting. Leanna

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