Pork Curry Pie
“Steak and curry, two of my favourite meals in a pie! It doesn’t improve than this for us steak and curry enthusiasts. Right here is suggestions to succor up a short, tasty, family supper.” -Kevin Dundon.This recipe comes courtesy of The Raglan Avenue Cookbook: Interior America’s Accepted Irish Pub by Kevin Dundon and Neil Cubley. Click here to rob your admire reproduction.
- 1 pound 8 oz. sirloin pork, slash into thin strips
- 2 tablespoon olive oil
- 1 medium sized onion, sliced very thinly
- 3 garlic cloves, diced
- 1/2 red chilli, finely diced
- 3 carrots, sliced
- 1 leek, chopped
- 1/2 teaspoon turmeric
- 1 teaspoon tomato purée
- 2 teaspoon red curry paste
- 3/4 cup red wine
- 2 1/2 cup pork stock, boiling sizzling
- salt and pepper
- 4 sheets puff pastry
- 1 egg yolk beaten with 2 teaspoons water, for egg wash
- Preheat the over to 400 levels F
- Drizzle some oil into a saucepan over a excessive warmth and add the pork strips. Cook dinner for 4-5 minutes stirring infrequently till the pork is sealed (browned) everywhere, then season calmly with a minute bit salt and pepper.
- Next add within the sliced onions, garlic, chilli, carrots, leeks and turmeric. Enable them to cook moderately gently till they’re softened and glazed with the meat juices for approximately 4-5 minutes.
- Squeeze within the tomato purée and curry paste and enable this combination to coat the meat. This also can simply give the curry a developed taste and flavour as well as helping with the formation of sufficient coloration.
- Pour over the red wine and deglaze the pan, stirring the backside to earn any remnants lingering there. Next, pour within the fresh pork stock and enable this combination to discontinuance abet to the boil. Slash abet the warmth and enable to simmer gently, coated with a lid, for one other 40-50 minutes.
- Grease a neat pie dish and dirt it with flour prior to lining it with the puff pastry. Preserve some pastry aside to be aged as the lid.
- Private the pastry-lined pie dish with the meat and brush the edges with the egg wash. Pop the head on the pie, then brush with the egg wash and pierce the centre.
- Bake in a preheated oven for 20-25 minutes till the pastry is crisp and golden.
- Elevate from the oven and succor straight with apple chutney and watercress leaves.