Curried Beef And Chickpea Pot Pies

• porsiyonlar: 4
• toplam süre: 2 hours 15 mins

Malzemeler

1kg (21b) beef chuck steak

2 tablespoons plain (all-purpose) flour

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1 medium onion (150g), chopped coarsely

2 cloves garlic, chopped

400g (12/2oz) can diced tomatoes

1⁄2 cup (125ml) beef stock

400g (12/2oz) can chickpeas (garbanzo

beans), drained, rinsed

120g (4oz) baby spinach leaves

1/4 cup (80g) mango chutney

4 sheets frozen puff pastry, thawed

1 egg, beaten lightly

2 teaspoons cumin seeds

1⁄2 teaspoon sea salt flakes

Yöntemler

1 Trim beef and cut into 4cm (11⁄2in) pieces. Place beef in a large bowl; add flour. Season well with salt and pepper. Toss beef in flour to coat. Heat half the oil in a 6-litre (24-cup) pressure cooker. Cook half the beef until browned. Remove from cooker. Repeat with remaining oil and beef. Return beef to cooker. Add curry powder, onion, garlic, tomatoes and stock; bring to the boil. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 14 hours or until tender.

2 Preheat oven to 200°C/400°F.

3 Release pressure using the quick release method (page 8). Remove lid. Add chickpeas and spinach; cover and stand until spinach wilts. Stir in chutney. Season to taste. Cool.

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4 Divide cooled beef mixture among four 2-cup (500ml) ovenproof dishes. Cut each pastry sheet into rounds large enough to cover top of the dishes. Cover dishes with pastry rounds and pinch edges together with your fingers to seal.

5 Place dishes on an oven tray. Brush pastry tops with egg; sprinkle with cumin seeds and sea salt. Cut a small slit in pastry tops. Bake for 25 minutes or until top is well browned.

serving suggestion Serve pic

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