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Beef Curry Pies

30m prep 40 cook 4 servings

Ingredients

• 1 tbsp vegetable oil

• 1 small brown onion, fnely chopped

• 250g beef mince

• 1 tbsp tomato paste

• 2 tsp curry powder

• 400g can lentils, rinsed, drained

• 165ml can coconut milk

• 4 sheets frozen puff pastry, just thawed

• 1 egg, lightly whisked

• 130g (1⁄2 cup) natural yoghurt

• 2 tbsp chopped fresh mint leaves

• Salad, to serve (optional)

METHOD

1. Heat the 1 tbsp vegetable oil in a large deep frying pan over medium heat. Add the 1 small brown onion, fnely chopped. Cook, stirring occasionally, for 5 minutes or until softened. Add the 250g beef mince. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the 1 tbsp tomato paste and 2 tsp curry powder. Cook, stirring, for 30 seconds or until aromatic.

2. Stir through the 400g can lentils, rinsed, drained and 165ml can coconut milk. Cook, stirring occasionally, for 5 minutes or until liquid has reduced and thickened. Season. Transfer to a bowl and set aside to cool completely.

3. Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper.

4. Use a 15cm-diameter bowl as a guide to cut 2 discs from each pastry sheet, using 4 sheets frozen puff pastry, just thawed scraps to create full circles. Press to join.

5. Lay out the 4 pastry discs with the joins. Divide the flling among discs, mounding slightly and leaving a 2cm border. Place the remaining pastry discs on top. Crimp edges to seal and transfer to prepared tray. Use a small knife to score the top of the pastry to decorate. Brush with 1 egg, lightly whisked. Bake for 20 minutes or until puffed and golden.

6. Place the 130g (1⁄2 cup) natural yoghurt and 2 tbsp chopped fresh mint leaves in a small bowl and stir until combined. Serve the pies with the minted yoghurt and Salad, to serve (optional), if using.

Ingredients

• 500g beef sirloin steaks

• 3 tbsp butter

• 250g button mushrooms, halved

• 1 French shallot, peeled, fnely chopped

• 2 1/2 tsp curry powder

• 1 tsp sweet paprika

• 250ml (1 cup) Massel Beef Style Liquid Stock

• 400g can coconut milk

• 400g dried spiral pasta

• 1 tbsp chopped fresh continental parsley

METHOD

1. Season the 500g beef sirloin steaks with salt. Heat 1 tbsp butter in a large deep frying pan over high heat. Cook the steaks for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and set aside to rest until required.

2. Melt 1 tbsp remaining butter in the pan until foaming. Add the 250g button mushrooms,