Korma Filling

Turn oven to 150○C.

To make the korma paste, combine cashews, ginger, garlic, chilli and coconut in a food processor. Process until finely chopped. Add oil, tomato paste, coriander and spices. Process until you have a smooth paste. Add a small amount of water if the processor is struggling to process it. 

Season the beef with salt and pepper. Using half the oil, heat in a large ovenproof casserole dish or crock pot over medium-high heat. Brown the beef in batches and remove. Add the remaining oil and saute the onions until soft, then add the korma paste and cook for a further 5 minutes. Keep stirring occasionally to ensure it does not stick. Return the beef and add the coconut cream and beef stock. Bring to a gentle boil and cover with a lid. 

Place in the oven and cook for 3 hours, or until beef is tender and falling apart. 


Increase oven to 200○C.

Cut the pastry into six or eight rounds for the tops of the pies and use the remainder of the pastry to line the greased pie molds. Add the cooled korma pie mixture to the lined pie molds. 

Top the pie molds with the pastry discs and crimp the edges of the pies with a fork. Lightly brush the pastry with the egg wash mixture. Place the pies on a baking tray and bake in an oven. Bake for 20 minutes until the pies are crisp and golden brown.

Allow the pies to cool slightly before removing from the molds. 

Slow cooker method: The filling can also be made in the slow cooker as per the method above. Ensure you soften the onions and brown the meat first on the stove top, then transfer with all the remaining ingredients to the crock pot. Cook on high for 4 hours, or low for 6-8 hours.