Ingredients
- Onion - 1 3/4 (350 g / 13 oz)
- Zucchini - 1/2 (100 g / 3.5 oz)
- Tuscan Kale - 3 small leaves (31 g / 1.1 oz)
- Potato - 150 g / 5 oz
- Beef Blade Steak - 450 g / 1 lbs
- Vegetable oil - 1 Tbsp
- Water - 640 ml
- S&B Golden Curry Mix - 1 pack, 92 g
- Pie dough sheets (Puff, Shortcrust, or both) - Enough for covering the ingredients
- Milk - 1 Tbsp
- Olive Oil Cooking Spray
Method
- Cut all the vegetables and the beef into 1 cm dices.
- Heat the oil in a large saucepan and stir-fry 【1】 for approx. 5-10 min.
- Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15min.
- Turn off the heat. Add the S&B Golden Curry Mix, breaking it into pieces, then stir until sauce mixes are completely melted.
- Turn on the heat again and simmer for approx. 5min, stirring constantly.
- Spray chosen heatproof baking dishes (large muffin tin and ramekins used here) with olive oil spray. Line with pie dough.
- Spoon the curry mixture into the prepared dishes, filling almost to the top. Cover each dish with the remaining pie dough sheet rolled out larger than the dish diameter, and press around the edge to fit the dough firmly onto the dish. Prick two holes in the pastry lid using a knife or fork.
- Coat the dough with milk using a brush. Put the dough-covered dishes in an oven preheated at 220℃ (430℉) and bake 15-20* minutes or until the pie dough is golden brown. *Adjust cooking time to suit the size of your dish.
- Allow to cool slightly, then serve with a side salad. Enjoy!
Product used in recipe
- S&B - Golden Curry Mild
