Name: Massaman beef pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 500 gram rump steak, trimmed, cubed; 1 onion, thinly sliced; 195 gram jar massaman curry paste; 2 potatoes, peeled, chopped; 1 large carrot, chopped; 400 millilitre can coconut milk; 1 cup beef stock; 2 teaspoon tamarind paste; 2 teaspoon brown sugar; 100 gram green beans, trimmed, halved diagonally; 1/4 cup roasted peanuts, chopped, plus 2 tablespoons raw chopped, extra; 1 teaspoon fish sauce; 375 gram block puff pastry; 1 egg, lightly beaten, for brushing; salad, to serve (see notes)

Massaman beef pie

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Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

1 tablespoon vegetable oil

500 gram rump steak, trimmed, cubed

1 onion, thinly sliced

195 gram jar massaman curry paste

2 potatoes, peeled, chopped

1 large carrot, chopped

400 millilitre can coconut milk

1 cup beef stock

2 teaspoon tamarind paste

2 teaspoon brown sugar

100 gram green beans, trimmed, halved diagonally

1/4 cup roasted peanuts, chopped, plus 2 tablespoons raw chopped, extra

1 teaspoon fish sauce

375 gram block puff pastry

1 egg, lightly beaten, for brushing

salad, to serve (see notes)

Method

1.In a deep, ovenproof frying pan or shallow, flarmeproof casserole dish, heat oil on high. Brown beef 3-4 minutes; stirring. Add onion and saute 1-2 minutes, until golden. Stir in paste and cook 1-2 minutes, until fragrant.

2.Add vegetables, coconut milk, stock, tamarind and sugar. Bring to boil. Reduce heat to medium. Simmer, covered, 20 minutes. Remove lid and simmer a further 5-10 minutes, until beef is tender. Stir beans, peanuts and fish sauce through.

3.Preheat oven to hot, 200°C.

4.Roll out pastry to 3mm thick and 22cm round. Cover pan with pastry and trim edges. Brush with egg and cut a small steam hole in centre. Sprinkle with extra nuts.

5.Bake 20-25 minutes, until pastry is puffed and golden. Serve with salad.

Make salad with 1 sliced cucumber, 1/2 cup each coriander and thai basil leaves, 1 sliced eschalot and 1 tablespoon lime juice .
Note

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