Curried Beef Pie

Ingredients (serves 6)

• 1 1/2 tbs plain flour
• 1.5kg gravy beef, cut into 4cm pieces
• 2 tbs olive oil
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 tbs curry powder
• 1L (4 cups) salt-reduced beef stock
• 3 tsp brown sugar
• Melted butter, to grease
• 100g butter, chilled, chopped
• 190g (1 1/4 cups) plain flour, extra
• 1 1/2 tbs water
• 1 tbs milk
• 2 sheets (25 x 25cm) frozen butter puff pastry, just thawed

Method

1. Place flour in a large sealable plastic bag. Season with salt and pepper. Add beef and shake to coat. Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the beef for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining beef, in 3 more batches, reheating the pan between batches.
2. Heat remaining oil in pan. Cook the onion, stirring, for 4 minutes or until golden. Add garlic. Cook for 1 minute. Stir in curry powder. Cook for 1 minute. Stir in beef. Add the stock and sugar. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover. Cook for 1 hour or until beef is tender and sauce thickens. Set aside to cool completely.
3. Preheat oven to 200ºC. Brush a round 23cm (base measurement) pie dish with melted butter. Process butter and extra flour in a food processor until mixture resembles breadcrumbs. Add water and process until mixture just comes together. Turn onto a lightly floured surface and knead gently until just smooth. Roll out until large enough to cover base and side of pie dish. Press pastry into prepared dish. Spoon beef mixture into the pastry base. Brush the edges with milk.
4. Place 1 puff pastry sheet on top of the other. Roll out until large enough to cover pie. Place over filling. Trim excess. Press to seal. Brush with milk. Cut a cross in the top to allow steam to escape. Place on a baking tray. Bake for 50-55 minutes or until puffed and golden.