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Thai red curry beef pies
Thai red curry beef pies
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Ingredients:
  • 9.20 gm peanut oil
  • 500g beef casserole steak, cut into 1.5cm cubes
  • 60g (1/4 cup) red curry paste (Maesri brand)
  • 1 x 400ml can coconut cream
  • 250g butternut pumpkin, peeled, cut into 2cm cubes
  • 1 bunch snake beans, cut into 2cm lengths
  • 55g (1/3 cup) unsalted toasted cashew nuts (Ducks brand)
  • 50g baby spinach leaves
  • 42.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 125.00 ml loosely packed coarsely chopped fresh coriander
  • 3 sheets (25 x 25cm) home-style shortcrust pastry (Pampas brand), just thawed
  • 2 sheets (25 x 25cm) ready-rolled puff pastry (Pampas brand), just thawed
  • 1 egg, lightly whisked
Instructions:
  • In a saucepan, heat half of the oil over high heat. Add a quarter of the beef and cook for 2 minutes, stirring occasionally until browned. Transfer to a bowl. Repeat with the remaining oil and beef in 3 batches, reheating the oil between each batch.
  • Heat a saucepan and sauté the curry paste for 2 minutes until fragrant. Stir in beef and coconut cream, bring to a boil, then simmer covered on low for 45 minutes. Add pumpkin and cook for another 15 minutes until tender. Mix in beans, cashews, spinach, lime juice, fish sauce, and sugar. Cook for 2 more minutes until spinach wilts. Garnish with coriander and serve hot.
  • Preheat the oven to 200°C. Cut out six discs from the shortcrust pastry sheets using a 12.5cm-diameter round pastry cutter. Line six 3cm-deep, round pie tins with the pastry and trim any excess. Chill the tins on a baking tray in the fridge for 15 minutes.
  • Line pastry bases with parchment paper and weigh them down with rice or dried beans. Bake for 10 minutes until slightly set. Remove the paper and rice/beans, then bake for an additional 8 minutes or until golden. Take out of the oven.
  • Distribute beef mixture evenly into pie cases. Cut out 6 discs from puff pastry using a 10.5cm round cutter. Place a puff pastry disc on top of each pie and seal the edges by pressing down. Brush the tops with egg wash and make a 1cm slit on each pie. Bake for 15 minutes until pies are puffed and cooked through. Serve hot right away.

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