Meat Pies
vegetable oil
1.5 kg stewing steak, cubed
2 onions, chopped
2 medium carrots, diced
2 tspn mild curry paste
2-3 tbsp plain flour
2-3 cups beef stock
2 cans diced tomatoes, drained a little
freshly ground salt & pepper
2 frozen shortcrust pastry sheets
2 frozen puff pastry sheets
1 egg
¼ cup milk
1.5 kg stewing steak, cubed
2 onions, chopped
2 medium carrots, diced
2 tspn mild curry paste
2-3 tbsp plain flour
2-3 cups beef stock
2 cans diced tomatoes, drained a little
freshly ground salt & pepper
2 frozen shortcrust pastry sheets
2 frozen puff pastry sheets
1 egg
¼ cup milk
Heat a thin layer of oil in a heavy-bottomed pot and seal steak in batches. Set aside. Remove any excess oil from the pot and gently saute onion and carrot, continually stirring. Add curry paste and briefly toss. Stir in flour and cook for a few minutes over a low heat, stirring continually. Then add stock, tomatoes and beef along with any juices, and seasonings. Mix well, cover and bring to the boil. Turn heat down and gently simmer for about 2 hours until beef is tender. Then allow to cool a little. When ready, preheat oven to 180°C. Cut shortcrust and puff pastry sheets in rounds with a pie tin and line the tins with shortcrust pastry. Then spoon the meat mixture into pastry using a slotted spoon. Top with rounds of puff pastry, crimp edges and make a little cut on top. Mix together egg and milk and brush tops with the egg wash. Cook in oven for about 30 mins until golden.