This is the Garlo’s Pies Big on Meat Curry Beef, featuring seasoned beef mince (21%) alongside vegetable protein in a curry-seasoned gravy.

The pie presented in a circular form measuring approximately 10 cm in diameter and was prepared by baking in an oven preheated to 175°C for 20–25 minutes. The pastry developed an even golden-brown finish with visible layers throughout. Aroma opened with spiced curry notes akin to Keen’s curry powder rather than a more complex blend of Indian curry spices.

Initial contact delivered a crisp and flaky pastry top, while the base had a firmer shortcrust texture that remained free from sogginess and provided sufficient structure for the filling. The pastry fractured cleanly before yielding to the curried beef interior. Through the mid-palate, the filling delivered the flavour profile suggested by the aroma. The brand’s lean beef mince filling was seasoned with a general curry powder, resulting in a mellow spiced character without the additional complexity of an identifiable curry style. The vegetable protein combined with the mince to provide a cohesive filling with a familiar minced texture, while the seasoning offered a more rounded and enjoyable flavour profile than the lean beef mince would otherwise provide on its own. Towards the finish, the curry seasoning softened into gentle lingering spice notes, while the pastry retained its structural integrity without becoming oily or heavy. Aftertaste carried a mild warmth of curry powder alongside savoury beef notes.

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Overall, a meat pie with a layered savoury flavour progression and well-integrated textural development, resulting in a straightforward yet satisfying curried beef filling supported by a well-executed pastry.

This Garlo’s Pies Big on Meat Curry Beef contained 200 g. It was produced in Australia and purchased in Sydney, Australia in 2026.