Thai Pea and Rich Beef Pie
A twist on the traditional beef pie, with a Thai-inspired flavor profile and a rich, savory filling.
Ingredients
- ●500g Aussie beef minceChoose a lean cut of beef
- ●2 OnionsChopped
- ●3 cloves GarlicMinced
- ●2 tbsp Thai red curry pasteAdjust to taste
- ●1 tbsp Fish sauceOptional
- ●1 tbsp Soy sauceOptional
- ●100g Frozen peasFresh peas can be used if available
- ●2 cups Australian all-purpose flourFor the pie crust
- ●1/2 cup Cold unsalted butterCut into small pieces
- ●1 Egg, beatenFor egg wash
- ●to taste Salt
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Cook the Australian beef mince in a large pan over medium heat, breaking it up with a spoon as it cooks.
- 3
Add the chopped onions and minced garlic to the pan and cook until the onions are translucent.
- 4
Stir in the Thai red curry paste and cook for 1 minute.
- 5
Add the fish sauce and soy sauce (if using) to the pan and stir to combine.
- 6
Add the frozen peas to the pan and cook until they are tender.
- 7
Roll out the Australian all-purpose flour to a thickness of about 3mm (1/8 inch).
- 8
Transfer the dough to a 23cm (9 inch) pie dish and trim the edges to fit.
- 9
Fill the pie crust with the beef and pea mixture and brush the edges with the beaten egg.
- 10
Roll out the remaining dough to a thickness of about 3mm (1/8 inch).
- 11
Use this dough to cover the pie and crimp the edges to seal.
- 12
Cut a few slits in the top of the pie to allow steam to escape.
- 13
Brush the top of the pie with the beaten egg and bake for 30-40 minutes, or until the crust is golden brown.
- 14
Serve hot and enjoy!