Ingredients:
For the filling:
500g beef stew meat (e.g., chuck or blade)
30ml vegetable oil
1 large onion, chopped
3 cloves garlic, minced
15ml curry powder
5ml ground cumin
5ml turmeric
1 teaspoon paprika
Salt and pepper to taste
250ml beef stock
125ml coconut milk (or fresh cream)
For the pastry:
250g self-raising flour
5ml salt
125g cold butter, diced
60ml ice-cold water
Instructions:
1. Preheat oven to 180°C.
2. In a large pan, heat oil over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute.
3. Add beef and cook until browned. Add curry powder, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Add beef stock and bring to a boil. Reduce heat and simmer for 30 minutes or until beef is tender.
5. Stir in coconut milk (or fresh cream). Set aside to cool.
6. To make pastry, combine flour and salt in a bowl. Add butter and rub into flour until mixture resembles breadcrumbs. Gradually add water, mixing until dough forms.
7. Roll out pastry on a floured surface to a thickness of about 3mm. Spoon beef mixture into a pie dish and cover with pastry. Trim edges and press to seal.
8. Brush pastry with beaten egg and bake for 25-30 minutes or until golden brown.
