Calla Lily Recipes 食譜篇 - 咖哩牛肉蘑菇派 (BEEF CURRY MUSHROOM PIE)

咖哩牛肉蘑菇派 (BEEF CURRY MUSHROOM PIE)

Ingredients :-

2 onions, cut into wedges

400g minced beef

3 tablespoons meat curry powder

2 potatoes, diced small

300ml mater

200ml coconut milk

150g button mushrooms, cut into quarters

Salt and pepper

8 pieces ready-made puff pastry

1 egg, lightly beaten for egg wash

1. Heat 3 tablespoons of oil in a deep pot over medium fire. Saute onions until soft and fragrant. Add minced beef and curry powder to pan. Stir to break up lumps. Cook until beef turns brown.

2. Add potatoes, water and cook for 20 mins (it will boil in the process). Stir in coconut milk and mushrooms. Season with salt and pepper. When it starts to boil again, turn off fire. Leave to cool.

3. Preheat oven to 220°C. Pour beef filling into four 250ml ceramic pie dishes.

4. Dampen the rim with some water or egg wash. Cover with pastry and press on the rim to seal, then trim away excess pastry using a sharp knife. Use the leftover pastry to decorate the top. Lightly brush egg wash over pastry and make small slits in the top with a sharp knife. Bake for 20 mins or until pastry is browned.

TIP : Ready-made puff pastry can be bought either chilled or frozen. Thaw frozen pastry sheets at room temperature for 20 to 30 mins before gently unfolding, wrap unused sheets in plastic wrap or foil and return to the freezer.