📝 About This Recipe
This exquisite fusion masterpiece marries the slow-cooked, aromatic soul of Southern Thailand with the comforting, buttery embrace of a British classic. Tender chunks of beef chuck are braised in a rich, coconut-based Massaman curry infused with cinnamon, star anise, and roasted peanuts, then tucked under a golden, flaky pastry lid. It is a sophisticated dance of sweet, savory, and spicy notes that transforms a humble pot pie into a gourmet experience.
🥗 Ingredients
The Beef Braise
- 2 lbs Beef Chuck Roast (cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil (for searing)
- 4 tablespoons Massaman Curry Paste (high-quality Thai brand preferred)
- 14 oz Coconut Milk (one full-fat can)
- 1 cup Beef Stock (low sodium)
Aromatics and Vegetables
- 2 large Yukon Gold Potatoes (peeled and cubed)
- 1 cup Pearl Onions (peeled)
- 2 tablespoons Fish Sauce (to taste)
- 2 tablespoons Palm Sugar (or brown sugar)
- 1 tablespoon Tamarind Paste (for essential tang)
- 1/4 cup Roasted Peanuts (unsalted)
- 1 piece Cinnamon Stick (whole)
The Pastry Lid
- 1 sheet Puff Pastry (all-butter variety, thawed)
- 1 large Egg (beaten with a splash of water for egg wash)
- 1/4 teaspoon Ground Cardamom (to dust over the crust)
- 1 teaspoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season lightly with salt.
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2
In a large oven-proof Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, then remove and set aside.
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3
Lower the heat to medium. Add 1/4 cup of the thick coconut cream from the top of the can to the pot. Stir in the Massaman curry paste and fry for 2-3 minutes until fragrant and the oil begins to separate.
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4
Return the beef to the pot. Add the remaining coconut milk, beef stock, cinnamon stick, fish sauce, palm sugar, and tamarind paste. Stir to combine.
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5
Cover the Dutch oven and place it in the oven. Braise for 90 minutes. The beef should be starting to get tender but not falling apart yet.
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6
Remove from the oven. Stir in the cubed potatoes, pearl onions, and roasted peanuts. Return to the oven for another 30-40 minutes until the potatoes are tender and the sauce has thickened.
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7
Discard the cinnamon stick. Taste the curry; it should be a perfect balance of salty, sweet, and sour. Adjust with more fish sauce or sugar if needed. Increase oven temperature to 400°F (200°C).
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8
Transfer the beef mixture into a deep 9-inch pie dish or individual ramekins. Ensure there is enough liquid to keep it saucy, but not so much that it's a soup.
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9
Roll out the puff pastry sheet on a lightly floured surface so it is slightly larger than your dish. Drape it over the filling.
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10
Trim the edges, press down with a fork to seal against the rim, and cut two small slits in the center to allow steam to escape.
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11
Brush the pastry generously with the egg wash. Sprinkle the ground cardamom and black sesame seeds evenly over the top.
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12
Bake for 20-25 minutes, or until the pastry is puffed and a deep golden brown. Let it rest for 10 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Don't skip searing the beef; that Maillard reaction provides the base depth for the entire sauce. If the curry looks too thin after braising, simmer it on the stovetop for 5 minutes before adding to the pie dish. Always use full-fat coconut milk; light versions will split and won't provide the necessary richness for a pot pie. For the flakiest crust, ensure your puff pastry is very cold when it goes into the oven. If the pastry edges brown too quickly, cover them with a bit of foil while the center finishes.
🍽️ Serving Suggestions
Serve with a side of crisp Cucumber Achat (Thai cucumber salad) to cut through the richness. A chilled glass of Off-dry Riesling or a crisp Thai Lager pairs beautifully. Garnish the plate with fresh cilantro and a squeeze of lime for a bright finish. Serve alongside steamed jasmine rice if you want to soak up every last drop of the curry sauce. A light slaw with ginger dressing makes an excellent textural contrast.