The perfect idea for a quick snack on the run, these mini beef curry pies will be loved by everyone. Hearty and warming, you wont find a more delicious winter pie.
You will need:
- One Foxes Den Massaman Simmer Sauce pouch
- 1.5kg chuck beef, diced 3cm x 3cm
- ¼ cup flour, seasoned with salt and pepper
- 2 Tbsp oil
- 2 onions, diced
- 4 garlic cloves, crushed
- 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
Method:
- Preheat the oven to 200C degrees or 210C fan forced
- Toss the beef in the seasoned flour. Heat the oil in a large saucepan or pressure cooker.
- Brown the meat for 2 to 3 minutes until well-sealed.
- Add the onions and cook for 2 minutes, add the garlic, and cook a further 1 minute, stirring through the Foxes Den Massaman Simmer Sauce until well combined.
- Add the potatoes and 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.
- Once the meat is cooked and tender, fold through the peas, fish sauce and combined corn flour and water.
- Slice and lay out the pastry in a greased muffin tray and scoop filling in, until all filling and pastry is used up. Place square pieces of pastry on top and fold edges, using a fork to indent the sides. Brush with butter.
- Cook the pies until golden brown, approximately 8 minutes. Serve whilst hot.
