By Chef Gun-Patinya Srithong Massaman Aussie Beef Pie

  • Prep time 30Min
  • Cook time 3Hr
  • Technique Bake
  • Meat Beef
  • Cut Clod/Chuck
  • Serves 10

From CRAFT at Kimpton Maa-Lai Bangkok


  • 1 kg Australian Beef Chuck or Brisket
  • 150 g Massaman curry paste
  • 300 ml Coconut milk
  • 200 ml Water
  • 1 tbsp Fish sauce
  • 3 tbsp Palm sugar
  • 30 ml Tamarind juice
  • 50 g Potato
  • 50 g Carrots
  • 100 g Onion
  • 45 g Roasted peanuts
  • 1 pack frozen puff pastry cup or tart shell (Aro)
  • 2 Puff pastry sheets


1. Cut the beef into large cubes, season with salt and pepper, then sear and set aside.

2. Add coconut milk and curry paste to the pot. Stir until golden brown. Add fish sauce, palm sugar, and tamarind juice to taste.

3. Add potatoes, carrots, onions, roasted peanuts, and beef and simmer gently for 2 - 2 ½ hours or until the meat is fork tender. Set aside.

4. Meanwhile, place the frozen puff pastry sheet on a work surface at room temperature to soften and, with a knife, cut out a circle. Bake the puff pastry cup or tart shell at 180C for 5 minutes. Set aside.

5. Place approximately 100g of the Massaman beef curry into each pie base (adjust according to your baking tin’s capacity). Cover with smaller puff pastry circles, trim and bake for 5 minutes. 

6. Glaze with the beaten egg and bake for 15 minutes or until golden.