The turmeric mashed potato is a tasty top for these creamy massaman curry pies. It has garlic, a touch of cumin and coriander to tie in with the curry.
The curry is slow cooked with coconut cream giving the pie a creamy flavour. These pies take a bit of time, but melt in your mouth and are worth the wait.
Preparation Time: 30 minutes
Cooking Time: 2 1/2 hours (plus time to cool the curry)
Serves: 6 pies
Ingredients 1 tbsp oil
1 small brown onion, diced
3 cloves garlic, crushed
2 tbsp flour (gluten free if required)
500 g chuck steak or gravy beef, cut into bite sized pieces
4 tbsp homemade massaman paste 400 ml coconut cream
1/2 cup water
1 lime, juiced
2 tbsp palm sugar or raw sugar
2 tbsp fish sauce
4 potatoes, cut into bite sized pieces (for the curry)
6 sheets of puff pastry, thawed
500 g potatoes, peeled, cut into 3 cm cubes (for the mash)
2 tsp turmeric
1 tsp cumin
1 tsp coriander
2 - 3 tbsp butter (or nuttelex if lactose free)
1/4 - 1/2 cup milk (lactose free if required)
Salt and pepper, to season
You will need 6 pie dishes, I used 3 cm deep, 9 cm wide dishes
Caramelise the onion in oil in a frypan on medium heat. Add 1 clove of garlic and sauté until fragrant.
Toss the meat in flour, add to the frypan and cook until browned.
Add the massaman paste and fry until fragrant. Add the coconut cream, water, fish sauce, sugar, lime juice and stir to combine.
Add the potatoes and simmer for 1 1/2 - 2 hours until the meat is tender. Cool the curry completely in the fridge. Mine was cool in 1 hour but I like to leave it overnight to develop the flavours, if time permits.
The meat will be tender when the curry is cooked
When ready to bake the pies, preheat the oven to 210 degrees and take the curry out of the fridge to bring to temperature.
In a saucepan, add the potatoes, 1/2 of the turmeric, cumin, coriander, cover with water and bring to a boil. Simmer for 15 - 20 minutes, until completely cooked.
Drain the potatoes, return to the saucepan on low heat with the remaining spices, 2 cloves of garlic, 2 tbsp butter, 1/4 cup milk, salt and pepper. Mash the potatoes to combine. Add more butter and milk if required. Cook for 5 minutes.
Grease the pie dishes, line with pastry and cut away the excess pastry. Fill the pies with curry.
Fill the pies with the curry
Spoon the mashed potato on top. Use a fork to fluff the potato.
Bake for 30 - 35 minutes until golden.
Top the pies with mashed turmeric potato
These pies also taste great with slow cooked chicken thighs or lamb shanks.