Massaman Curry Meat Pie
Recipe by Adrian Richardson
Serves 4-6 | 
Prep 1 hr | 
Bake 20 min
Ingredients
Filling
- 1kg beef oyster blade, cut into 3 cm cubes
- Salt and pepper
- Extra virgin olive oil
- 1 jar AYAM™ Thai Massaman Curry Paste
- 6 cloves garlic, roughly chopped
- 3 shallots, peeled and halved
- 1 knob of ginger, cut into julienne
- 200g button mushrooms, quartered
- 1 carrot, diced
- 2 long red chilli, roughly chopped
- 1 tin chickpeas, drained and rinsed
- 2 tbsp green peppercorns
- 500ml beef stock
- 400ml can AYAM™ Coconut Cream
- 1 cup peas
- 2 bay leaves
Pie Crust
- 1 sheet of puff pastry, cut into 3 cm strips
- 1 egg yolk, beaten
- White sesame seeds
Method
- Season beef with salt and pepper.
- Heat a pot on medium-high heat, then add the beef and drizzle olive oil on top. Stir around to ensure beef is brown on each side.
- Add garlic and cook for 30-60 seconds, or until fragrant. Then add AYAM™ Massaman Paste, shallots, garlic, mushrooms, bay leaves, carrots, and chilli. Sauté for 1-2 minutes, until the vegetables start to soften.
- Add chickpeas, peppercorns, stock, and AYAM™ coconut cream, and mix around.
- Bring mixture to a gentle simmer, and cook on low heat with lid on for about an hour, or until the meat becomes tender and falls apart easily. Add the peas, then stir through.
- Preheat the over to 200°C.
- Pour the mixture into a pie dish, then lay the pastry strips on top, ensuring that each strip is laid across the previous one, until it forms a lattice-like pattern. Brush on top with egg yolk, and sprinkle with sesame seeds to garnish.
- Bake for 15-20 minutes or until the pastry turns golden brown. Serve warm.
