Beef Massaman Curry Pie

Start by making the paste. In a small shallow frying pan, add the cumin, coriander seeds, cloves and cardamom. Fry on low heat for 2mins until the spices have released their aroma. Add this into a blender, along with all the other massaman paste ingredients.

In a hot wok, add 2tbsp of oil. When hot, add in the paste and fry for a minute until fragrant. Then add in the onions and fry for a further 2mins.

Add the beef and stir fry for 3mins, then add the potatoes and carrots and fry for 2mins.

Add the coconut milk, stock, palm sugar, 1tbsp fish sauce, tamarind, peanuts and 1/2tsp salt. Simmer on low to medium heat with the lid on for 20mins then lid off for a further 30mins or until the beef is tender and the sauce has reduced down.

Spoon the beef curry into a casserole dish and allow to cool. Then roll over the ready made puff pastry and crimp it around the edges to stop any overflow while cooking. Brush it with some egg wash and place it in a preheated oven at 190 degrees for 20-25mins until the pastry is golden brown. Ready to serve.