Beef Vindaloo Pie
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Beef Vindaloo Pie
Recipe By Michael Weldon
Ingredients
800 g diced chuck steak
50 g plain flour
1 onion, diced
2 garlic cloves, diced
3 tbs Patak’s vindaloo paste
800 ml chicken stock
2 sprigs curry leaf
extra virgin olive oil
salt
2 sheets short crust pastry
6 sheets filo pastry
50 g melted butter
3 sprigs fresh curry leaf
Method
Heat a large saucepan over a medium heat.
In a small bowl coat the beef in the flour. Add a drizzle of oil to the saucepan then add in the beef. Cook until brown then removed and repeat until all the beef is cooked.
Add another drizzle of olive oil then add in the onions with a pinch of salt. Cook until softened then add in the garlic and cook for another minute. Add in the Vindaloo paste and fry off for a few minutes.
Add the beef back into the saucepan, add the stock then reduce the heat to a simmer and cook until the beef is tender and the gravy is thick, this should take an hour or so. Remove from the heat and fully cool the pie filling.
Line the base of a pie tin with the short crust pastry with a little bit of pastry hanging over the edge of the dish. Fill with the pastry with the pie filling to the top of the dish but no higher.
Brush the filo sheets with melted butter and sprinkle over a couple of curry leaves. Fold the sheet in half and scrunch into a loose ball, place on top of the pie to cover a small part of the filling. Repeat the process until the entire top of the pie is covered with filo and there are lots of layers and height to the pastry.
Place into a 180 degrees (C) oven and cook for 35 - 40 minutes until the pastry is golden and the filling has warmed through. Serve straight away.
