Braised Beef Pies with Tomato Kasundi Relish
A touch of South Asian flavour they'll want to savour
Ingredients
Pie Filling
- 30ml Oil
- 500g Beef Chuck | Lean | Diced
- 150g Carrots
- 10g Rosemary | Chopped
- 200g Onion
- 10g Garlic
- 130ml BUITONI Sugo per Pasta
- 250ml Water
- 40g MAGGI Rich Gravy Mix
Tomato Kasundi (Makes 429g)
- 10ml Oil
- 100g Onion
- 15g Curry Spice Mix
- 60ml Vinegar
- 200g BUITONI Sugo per Pasta
- 40g Sugar
- 1 Sheet Short Crust Pastry
Mash
- 50ml Milk
- 50g MAGGI Natural Mashed Potato
- 50g Butter | Melted
- 1g Salt
- 1g Pepper
Garnish
- 5g Rosemary | Chopped
Gravy
- 25g MAGGI Rich Gravy Mix
- 250g water
Side
- 150g Cooked Green Peas
- 1 Sprig Mint | Chiffonade
- 20g Butter
Preparation
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1Set your oven to 180 ˚C.
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2In a medium braising pot add oil, beef, and seal until brown, then set aside.
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3Add carrots, rosemary, onions until caramelised, add beef, deglaze with 200ml water and BUITONI Sugo per Pasta, bring it to a boil, cover & braise in the oven for 40 minutes or until tender.
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4In a saucepan sauté the onions, until tender.
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5Add the spices, vinegar and BUITONI Sugo per Pasta, then simmer for 10 minutes.
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6Add sugar, then set aside. It’s now ready as the dipper.
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7In a bowl add water, milk & MAGGI Natural Mashed Potato, stir until combined, set aside for 5 minutes & stir in melted butter salt & pepper and then set aside.
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8Take the beef out of the oven. Bring the beef to a boil.
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9Make a slurry with remaining water & MAGGI Rich Gravy Mix and pour into the beef to thicken it. Cool before filling.
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10Cut the short crust & line 2 x 12cm round spring tins, fill with pie mix & top with mash & rosemary. Bake in the oven for 15 mins at 220 ˚C, or until golden.
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11Boil 200ml water, make a slurry with the remaining water & MAGGI Rich Gravy Mix, pour in and simmer for 1 minute.
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12Serve the pie with the kasundi, minted peas & gravy.
The filling can make 20 x 40g small pies, with 1-2 sheets of puff pastry, for a catering event.
