By Chef Chao-Tawjan Catherine Punyasingh Green Curry Aussie Beef Pie
- Prep time 15Min
- Cook time 1Hr, 30Min
- Technique Bake
- Meat Beef
- Cut Shoulder
- Serves 5
From Bite Me Softly
Ingredients
- 4 Mushroom (Champignon, Shiitake, or King Oyster)
- 600 g Australian Angus Oyster Blade
- 120 g Green brinjal
- 170 g Green curry paste
- 250 g Coconut milk
- 200 g Whipped cream
- 1 Onion
- 75 g Coconut sugar
- 1 cup Sour cream
- 3 tbsp Fish sauce
- 1 Red spur chili pepper
- 2 Kaffir lime leaves, sliced
- 20 g Sweet basil
- 1/8 tsp Ground fennel
- 2 tbsp Wheat flour
Puff Pastry (Pie)
- 1 Puff pastry pie shell (8-9 inch)
- 2 sheets Puff pastry
Pie glaze
- 1 Egg
- 1 tbsp Milk or Cream
- 5-10 g Salt
Method
1. Stir-fry finely diced onions with a bit of oil or butter until golden or brown.
2. Add mushrooms to the onions, occasionally stirring until cooked.
3. Add green curry paste, ground fennel, and flour and stir until no powder is visible and the curry paste is fragrant.
4. Add all seasonings (season to taste).
5. Add all liquids and stir to combine.
6. Add remaining vegetables and braised oyster blade beef, taste, and cook to your liking.
7. Put the meat filling in the puff pastry shell and top the pie with a puff pastry lid. Press down to seal the edges and trim.
8. Glaze with egg mixture - whole beaten egg mixed with milk or cream and salt. Brush this glaze over the pastry before baking.
9. Bake at 190C and bake for 25-30 minutes until golden and serve.
