Massaman Meat Pie

Serves 4-6

Time 1 hour 30 minutes

Ingredients

1kg beef oyster blade, cut into 3 cm cubes

Salt and pepper

Extra virgin olive oil

195g 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 coconut cream 

1 cup peas

2 bay leaves

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 massaman, shallots, garlic, mushrooms, bay leaves, carrots and chilli. 

Sauté for 1-2 minutes, until the vegetables start to soften. 

Add chickpeas, peppercorns, stock, and coconut cream and mix around. 

Bring beef mixture to a gentle simmer and cook on low heat with lid on for an hour, or until the meat becomes tender and falls apart easily. 

Stir through the peas. 

Preheat the oven to 200°C.

Pour the mixture into a pie dish, then lay pastry strips on top, ensuring each strip is laid across the previous one til it forms a lattice-like pattern. 

Brush the top of the pie with egg yolk and sprinkle with sesame seeds to garnish.

Bake for 15-20 minutes or until the pastry turns golden brown.