TIP: Rolling and coiling the buttered dough creates several layers that will separate during baking for a crisp flaky texture.
Prep 45 Mins • Cook 2½ Hours • Serves 4-6
• 2 tbsps vegetable oil • 750 g beef chuck steak, trimmed and cubed • 270 ml can coconut cream • ¾ cup massaman curry paste.
• 270 ml coconut milk • 1 cup beef stock • 2 peeled potatoes, cubed • ½ cup unsalted roasted peanuts • 2 tbsps brown sugar.
• 1 tbsp tamarind concentrate • 1 tbsp fish sauce • 1 cinnamon stick • 2 bay leaves • 5 cardamom pods, lightly crushed.
• green beans, steamed to serve roti • 1 / cups bread flour • ¾ tsp salt • ½ cup water • 30 g butter, melted • 1 tbsp vegetable oil.
1 In a large saucepan, heat oil on high. Brown beef 4- 5 mins. Transfer to plate.
2 Using same pan, heat 2 tbsps coconut cream 20 secs. Stir in curry paste and cook 1 min, until fragrant.
3 Return beef and juices to pan with coconut milk, stock, potatoes, peanuts, sugar, tamarind, fish sauce and remaining coconut cream. Stir in cinnamon, bay leaves and cardamom pods.
4 Reduce heat to low. Simmer, covered, 1½- 2 hours, stirring occasionally, until beef is tender. Cool. Spoon into a 23-cm pie dish. Preheat oven to hot, 200 c.
5 Roti sift flour and salt together into a bowl. Make a well. Add water, mixing to a soft dough. Knead on a lightly floured surface 5 mins, until smooth. Roll out to a 20-cm round. Brush with butter, then roll into a log, twist into a coil shape then roll out to an even round large enough to cover pie dish.
6 Place roti over filling in pie dish. Brush with oil and make a steam hole in centre. 7 bake 15-20 mins, until the pie is puffed and golden. Serve with steamed buns.