Satay Beef Pie
Satay Beef Pie
Ingredients
For the Satay Beef Filling
- 1 tablespoon vegetable oil
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup peanut butter, creamy
- 1 cup coconut milk, full-fat
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pie Crust
- 2 refrigerated pie crusts, 9-inch diameter
- 1 egg, beaten
For Garnish (Optional)
- 2 tablespoons chopped peanuts
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish.
⏱️ 5 min•🌡️ 375
- 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef from the pot and set aside.
⏱️ 10 min
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 6 min
- 4
Return the browned beef to the pot. In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red curry paste, and beef broth until smooth. Pour the satay sauce over the beef and stir to combine.
⏱️ 5 min
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until the beef is tender.
⏱️ 30 min
- 6
In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the satay beef mixture. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened.
⏱️ 3 min
- 7
Remove the satay beef filling from the heat and let it cool slightly for 10-15 minutes.
⏱️ 15 min
- 8
Carefully unroll one pie crust and place it into the prepared pie dish. Pour the cooled satay beef filling into the crust, spreading it evenly.
⏱️ 3 min
- 9
Unroll the second pie crust and place it over the filling. Crimp the edges of both crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape.
⏱️ 3 min
- 10
Brush the top of the pie with the beaten egg wash for a golden finish.
⏱️ 1 min
- 11
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 30 min•🌡️ 375
- 12
Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving. Garnish with chopped peanuts and fresh cilantro, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Satay Beef Pie
For the Satay Beef Filling
- 1 tablespoon vegetable oil
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup peanut butter, creamy
- 1 cup coconut milk, full-fat
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pie Crust
- 2 refrigerated pie crusts, 9-inch diameter
- 1 egg, beaten
For Garnish (Optional)
- 2 tablespoons chopped peanuts
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish.
⏱️ 5 min•🌡️ 375 - 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef from the pot and set aside.
⏱️ 10 min - 3
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 6 min - 4
Return the browned beef to the pot. In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red curry paste, and beef broth until smooth. Pour the satay sauce over the beef and stir to combine.
⏱️ 5 min - 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until the beef is tender.
⏱️ 30 min - 6
In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the satay beef mixture. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened.
⏱️ 3 min - 7
Remove the satay beef filling from the heat and let it cool slightly for 10-15 minutes.
⏱️ 15 min - 8
Carefully unroll one pie crust and place it into the prepared pie dish. Pour the cooled satay beef filling into the crust, spreading it evenly.
⏱️ 3 min - 9
Unroll the second pie crust and place it over the filling. Crimp the edges of both crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape.
⏱️ 3 min - 10
Brush the top of the pie with the beaten egg wash for a golden finish.
⏱️ 1 min - 11
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 30 min•🌡️ 375 - 12
Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving. Garnish with chopped peanuts and fresh cilantro, if desired.
⏱️ 10 min