Everyday recipes
Masala beef pies
INGREDIENTS
1 tablespoon oil
500g blade steak, trimmed, cubed
1 onion, chopped
½ cup masala curry paste
420g can Heinz Vegetable & Beef condensed soup
2 cups water
1 carrot, diced
1/3 cup frozen peas
2 tablespoons chopped fresh coriander leaves
1 sheet frozen puff pastry, thawed, cut into 4 even squares
1 egg-yolk, beaten
2 teaspoons cumin seeds
METHOD
- Heat oil in a medium saucepan on high. Cook meat for 4-5 minutes until well browned. Transfer to a plate.
- Add onion to same pan and sauté for 4-5 minutes until tender. Stir in paste and cook for 1 minute until fragrant.
- Blend in soup and water. Return beef to pan. Simmer, covered, for 40 minutes, until tender.
- Stir in carrot and simmer uncovered for 20 minutes, until mixture thickens. Mix in peas and coriander.
- Preheat oven to hot, 200°C. Lightly grease 4 x 1-cup capacity ovenproof dishes.
- Spoon mixture into ramekins. Top with pastry. Brush with egg-yolk and sprinkle with cumin seeds. Bake for 10-15 minutes, until puffed and golden.
