Red Beef Curry Pie
Slow cooked Thai red beef curry and rice, wrapped in pastry. What is not to love about this recipe.
beef cut in to cubes
red curry pastemore if you like it hot, less if you don’t
beef stock cube
cooled boiled water
cooked long grain rice
ready roll puff pastry
ready roll shortcrust pastry
First tossed the beef in plain flour and brown in hot oil. Once brown remove and leave to one side.
In the same pan brown the onion then add in red curry paste, sugar, fish sauce and a table spoon of coconut milk (the thick part) cooked till the paste is all soft and mixed in well. Add in the remaining coconut milk slowly, stirring in between.
Add in the beef and water (I added 500ml water first then a bit more as it required). Bring to the boil then turn the heat down low covered and slow cooked it till the beef are tender.
This all depend on your beef so I can not give you the time, mine took 3 hours but I did it really low and slow. checking regularly and adding more water to it if you need too. you want have enough of curry sauce in there for when you add on the rice.
Once the beef is tender and you have checked the taste is to your liking leave to cool slightly then add in the cooked rice and mixed well. You can take some of the curry sauce out before you add in the rice to use as extra sauc
Assemble your pie to your liking. My favourite is in the photo. I use shortcrust for the bottom and puff on the top. Lightly greased the muffin tray and line it with shortcrust pastry. Add in the curry mixture then top with puff pastry and brush with beaten egg. bake in the oven (170c) for around 30 -40 minutes until golden brown.
Note: English is not my first language. Please excuse any spelling or grammatical error.
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