Sunday, 20 February 2011

Pie!!! Glorious Pie!!!! - in the form Curried Beef and Leek Pie


Whilst watching a Jamie Oliver episode of wintery dishes, I was inspired. I haven't actually made a pie let alone looked for pastry to make pie. So taking inspiration from Jamie's version of turkey and leek pie, I decided to make an Asian version by infusing curry instead. Though no stranger any longer on the shores of England, curried pasties are usual. So my version of a pie wouldn't be strange either.

Ingredients:
1kg stewing steak or cuts of beef for stir fry
1 portion of curry paste (recipe below)
3 stalks of leek - finely sliced and washed
284ml single or double cream (which ever is available)
500 ml water
salt and pepper to taste
Instant puff pastry
Eggwash

Curry Paste Recipe:
6 shallots
2 cloves of garlic
a thumb size of ginger
2 tbsp curry powder
1 tsp salt
2 tbsp water
2 fresh red chillies

Method:
  • Firstly make the curry paste. Skin the shallots, garlic and ginger, cut into smaller pieces and place into blender or food processor. Add in diced red chillies that have been deseeded, the curry powder, salt and water. Proceed to blend the ingredients together until it becomes a paste. Add a little water should it not be sufficient. Take out the frozen puff pastry and let it thaw.
  • Heat up a pot large enough with some vegetable oil. When hot, add in curry paste and stir til fragrant, and some oil comes out of the paste. Add in the beef and stir until fully covered with paste. Pour the water in and bring to boil. 
  • Add in the leeks and stir. When water is boiling, reduce to a simmering state and let simmer til water has reduced. Then add in the cream, cook for 10 minutes before turning off the gas.
  • Crank up the oven to about 180 Degrees Celcius. Prepare the pastry by flouring a surface or a large cutting board. Roll out pastry and cut into strips. Set aside.
  • Ladle curry into a casserole dish before laying strips of pastry onto the the surface. Weave it if you can otherwise criss crossing is just fine. Baste pastry with egg wash (a beaten egg).
  • Bake for 15 minutes or until pastry is golden brown.
  • Dish out and serve hot!
My flatmates and I finished the pie in an instant! It definitely gave us a warm and fuzzy feeling afterwards.

Wondering if a chicken pot pie will surface soon enough,
The Innovative Baker

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