Makes: 8-10
Ingredients:
1 tbsp Vegetable oil
20g Chef Na’s Massaman Curry Paste
150g Coconut cream or Chef Na’s Coconut Paste 50g + water150g 100g Water
½ tsp Cinnamon powder
1-2 Bay leaves
1-2 Cloves
1 pod Cardamom
50g Onion, chopped
500g Potatoes, diced
1x (113g) Beyond meat patty
20g Toasted Peanut, grounded or Peanut Butter
10g Tamarind paste
10g Chef Na’ Coconut flower sugar
30g Chef Na’s Soy sauce
1kg Frozen shortcrust pastry
Method:
- Heat oil in a saucepan over medium-high heat. Add cardamom, bay leaves, and cloves - keep stirring well for 30 seconds. Add onion and cook for 1-2 minutes, or until just softened. Add potatoes and Chef Na’s Massaman Curry Paste - stir through.
- Stir in coconut cream and water & bring to a boil. Reduce the heat, cover with a lid for 8 minutes, or until potatoes are cooked. Season with soy sauce, coconut sugar, tamarind paste, and cinnamon powder. Add the Beyond Meat patty and peanuts, stir gently cook for another 2-3 minutes until all liquid has reduced slightly and the flavors have melded together.
- Use the pie maker pastry cutter to cut 8 large and 8 small circles from the pastry dough. Lightly grease the inside of the pie maker and press 4 large dough circles in the pie holes. Fill with a 1/3 cup (slightly heaped) Massaman mixture. Top with 4 small dough circles. Turn on the pie maker. Close and cook for 8 minutes or until pastry is golden.
- Repeat with the remaining pastry and Massaman mixture and cook for 6 minutes (pie maker will already be hot) or until pastry is golden. Serve hot with vegan sour cream or ketchup on the side.
Note: You can replace vegan meat patty with mushroom (fry them with extra 1 tbsp of oil until golden brown), or you can utilise any vegan meat patty that you have at the ready. Then add them through the process.