Massaman Curry Meat Pie
Recipe by Adrian Richardson as seen on Good Chef Bad Chef
Serves: 4-6 pers | 
Prep: 1 hour | 
Cook: 20 mins 
Ingredients:
- 1kg beef oyster blade, cut into 3cm cubes
- Salt and pepper
- Extra virgin olive oil
- 195g AYAM™ Massaman Curry Paste
- 6 cloves garlic, roughly chopped
- 3 shallots, peeled and halved
- 1 knob of ginger, cut into julienne
- 200g button mushrooms, quartered
- 1 carrot, diced
- 2 long red chilli, roughly chopped
- 1 tin chickpeas, drained and rinsed
- 2 tbsp green peppercorns
- 500ml beef stock
- 400ml AYAM™ Coconut Cream
- 1 cup peas
- 2 bay leaves
Method:
- Season beef with salt and pepper.
- Heat a pot on medium-high heat, then add the beef and drizzle olive oil on top.
- Stir around to ensure beef is brown on each side.
- Add garlc and cook for 30-60 seconds, or until fragrant.
- Then add massaman, shallots, garlic, mushrooms, bay leaves, carrots and chilli.
- Sauté for 1-2 minutes, until the vegetables start to soften.
- Add chickpeas, peppercorns, stock, and coconut cream and mix around.
- Bring beef mixture to a gentle simmer and cook on low heat with lid on for an hour, or until the meat becomes tender and falls apart easily.
- Stir through the peas.
- Preheat the oven to 200°C.
- Pour the mixture into a pie dish, then lay pastry strips on top, ensuring each strip is laid across the previous once til it forms a lattice-like pattern.
- Brush the top of the pie with egg yolk and sprinkle with sesame seeds to garnish.
- Bake for 15-20 minutes or until the pastry turns golden brown.
Note: For less oil, cook meatballs in a lined air fryer for 12-13 minutes at 180°C.
