Ingredients:
- 1.5kg chuck beef, diced 3cm x 3cm
- ¼ cup flour, seasoned with salt and pepper
- 2 Tbsp vegetable oil
- 2 onions, diced
- 4 garlic cloves, crushed
- 1 x 210g jar massaman curry paste
- 1 400ml tin coconut milk
- 3 potatoes, cubed
- 1 cup frozen peas
- ½ tsp fish sauce
- 1 Tbsp corn flour
- 1 Tbsp water
- 12 sheets ready rolled frozen puff pastry, thawed
Let's make it:
Step 1:
Toss the beef in the seasoned flour. Heat the oil in a large saucepan or pressure cooker.
Step 2:
Brown the meat for 2 to 3 minutes until well-sealed.
Step 3:
Add the onions and cook for 2 minutes, add the garlic, and cook a further 1 minute, stir through the curry paste until well combined.
Step 4:
Pour in the coconut milk and add the potatoes. Bring the ingredients to the boil and simmer stirring occasionally for 90 minutes to 2 hours or until meat is tender. Alternatively, PRESSURE COOK on HIGH for 50 MINUTES.
Step 5:
Once the meat is cooked and tender, fold through the peas, fish sauce and combined corn flour and water.
Step 6:
Preheat the Sunbeam Pie Magic®. Cut out the base and top from the pastry sheets, using the Pie Maker cutter.
Step 7:
Place the pastry base into the pre heated Pie Maker. Carefully scoop ½ cup of the curry filling into the pie cavity. Place the pastry top over the filling. Repeat the same process until the Pie Maker is full.
Step 8:
Cook the pies until golden brown, approximately 8 minutes. Serve whilst hot or cool down and freeze for up to 6 months.