Patak’s Vindaloo Paste 283g
Patak’s Vindaloo Paste is a hot spice…
800g diced Chuck Steak
50g plain flour
1 onion, diced
2 garlic cloves, diced
3tbs Patak’s Vindaloo paste
800mls chicken stock
2 sprigs curry leaf
2 Sheets Short crust pastry
6 Sheets Filo Pastry
50g melted butter
3 sprigs curry leaf
Heat a large saucepan over a medium heat.
In a small bowl, coat the beef in the flour. Add a drizzle of oil to the saucepan then add in the beef. Cook until brown, then remove and repeat until all the beef is cooked.
Add another drizzle of olive oil then add in the onions with a pinch of salt. Cook until softened then add in the garlic and cook for another minute. Add in the Vindaloo paste and fry off for a few minutes.
Add the beef back into the saucepan, add the stock then reduce the heat to a simmer and cook until the beef is tender and the gravy is thick. This should take an hour or so. Remove from the heat and fully cool the pie filling.
Line the base of a pie tin with the short-crust pastry with a little bit of pastry hanging over the edge of the dish. Fill with the pastry with the filling to the top of the dish but no higher.
Brush the filo sheets with melted butter and sprinkle over a couple of curry leaves. Fold the sheet in half and scrunch into a loose ball, place on top of the pie to cover a small party of the filling. Repeat the is process until the entire top of the pie is covered with filo and there are lots of layers and height to the pastry.
Place into a 180deg c oven and cool for 35-40 minutes until the pastry is golden and the filling has warmed through.
Serve straight away paired with a simple salad and garnished with cumin yoghurt if you like.
Recipe by – Michael Weldon
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