Name: Beef Massaman pot pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 375gm puff pastry sheets, thawed; 1 egg, lightly beaten; Massaman curry; 2 tbsps peanut oil; 1 brown onion, thinly sliced; 1 carrot, finely chopped; 2 Desiree potatoes (150gm each), peeled, cut into 1.5cm pieces; 800 grams minced lean beef; 195 grams massaman paste; 400 grams coconut milk; 400 grams coconut cream; 150 grams snake beans, cut into 5cm lengths

Beef Massaman pot pies

An easy beef pie recipe to make for midweek dinners.

Serves 4

Prep

25M

Cook

30M

Total

55M

Ingredients

2 375gm puff pastry sheets, thawed

1 egg, lightly beaten

Massaman curry

2 tbsps peanut oil

1 brown onion, thinly sliced

1 carrot, finely chopped

2 Desiree potatoes (150gm each), peeled, cut into 1.5cm pieces

800 grams minced lean beef

195 grams massaman paste

400 grams coconut milk

400 grams coconut cream

150 grams snake beans, cut into 5cm lengths

Method

1.Preheat oven to 200˚C. Grease and line 2 large oven trays with baking paper. Cut 4, 16cm-diameter discs from puff pastry and place on prepared trays. Brush with egg, scatter with salt and freshly cracked black pepper; bake until puffed and golden (20-25 minutes).

2.Meanwhile, heat oil in a large frying pan over high heat. Add onion, carrot and potatoes and cook, stirring occasionally, until onion begins to soften (3-4 minutes). Add beef and cook, breaking up with a wooden spoon, until starting to brown (5-6 minutes). Stir in paste and cook, stirring frequently, until fragrant (3 minutes). Stir in coconut milk and cream with 125ml water and snake beans. Bring to the boil, reduce heat to medium and simmer until beef and potatoes are cooked and sauce has thickened (25-30 minutes).

3.To serve, divide massaman mixture among small 4, 500ml-capacity heatproof dishes and top with baked puff pastry. Serve immediately.