Steak Curry Pie
This steak curry pie is stewed gently with braising steak and onions to create a fiery umami flavour.
- 1 kg braising steak (cut in bite sized pieces)
- 1 tbsp plain flour
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 tsp sea salt
- 2 medium white onions (diced)
- 1 inch ginger (chopped finely)
- 3 garlic cloves (chopped finely)
- 600 ml beef stock (alternatively the same measure in water with 1 beef stock cube)
- 1 tsp chilli powder
- 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tsp fennel seeds (pounded into a powder)
- 1 tsp garam masala powder
SHORTCRUST PASTRY TOP
- 1 x 320 g ready rolled shortcrust pastry
- 1 egg yolk (beaten)
Season the steak with salt and pepper and toss generously in flour ensuring the steak is coated evenly.
Then in a heavy bottomed pot add 1 tbsp of oil and brown the steak in 2 to 3 separate batches. Remove and set aside.
Heat butter in the same pot and add diced onions, sautéing until they’ve sweated down. To it add chopped ginger and garlic, sautéing for a further 2-3 minutes.
Return the steak to the pot, adding the spice mix and sauté for a further 5 minutes. Pour beef stock and cover the pot, simmering on a low flame for 1 hour or until the meat is tender.
To make the pie heat the oven to 220C/200C fan/gas 7. Spoon the cooked steak filling into a 24-26 cm wide pie dish, brushing the rim with egg yolk. Unravel the pastry and drape over the dish. Use a knife to trim and press the edges against the sides of the pie dish, Brush the pastry top with egg yolk and make a few little slits on the centre.
Bake for 30-35 minutes or until golden brown. Allow to stand for a few minutes before serving.
Calories: 622kcal (31%) Carbohydrates: 33g (11%) Protein: 54g (108%) Fat: 31g (48%) Saturated Fat: 11g (69%) Monounsaturated Fat: 1g Cholesterol: 43mg (14%) Sodium: 705mg (31%) Potassium: 53mg (2%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 3IU Vitamin C: 10mg (12%) Calcium: 8mg (1%) Iron: 44mg (244%)