- 2 tablespoons olive oil
- 1 large onion, cut into 1/4-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons curry powder
- 3 tablespoons all-purpose flour
- 1 cup diced (1 inch) carrots
- 1 cup diced (1/2 inch) peeled potatoes
- 3 cups beef broth
- 2 cinnamon sticks, 3 inches long
- 2 tablespoons chopped mango chutney
- 1/2 cup golden raisins
- 1/2 cup frozen peas, thawed
- 1 tomato, cut into 1/2-inch dice
- 1/4 cup chopped flat-leaf parsley
- 2 cups diced (1/2 inch) leftover roast beef
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
- Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
- Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
- Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.