Beef Massaman and Turmeric Potato Pies

Beef Massaman and Turmeric Potato Pies

Posted 2017-06-11 by Naomi follow
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

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 [Link 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.
  • [Image2 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.
  • [Image3 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.
  • Serve.
  • [Image4 Top the pies with mashed turmeric potato]
  • These pies also taste great with slow cooked chicken thighs or lamb shanks.

  • For more of my recipes visit [Link Naomi's recipes]


    228685 - 2023-07-17 10:43:44


    Copyright 2024 OatLabs ABN 18113479226