Beef Curry Pie Two Ways

I made the filling for these tasty treats a couple of days ago. The one above, I call it Beef Curry pot pie since I put it in a pot and covered it with store bought puff pastry. Had I time, I would have made short crust pastry and made it into some turnovers to be frozen.

Below I turned the pie filling into little appys, also with puff pastry and garnished with a few sprigs of lovely parsley from Richard and his lovely wife. I was hoping that the crust wouldn't open but, I guess it added to its presentation.

Now, what did put into the filling? Humm, I think I started with sauteing some minced garlic, then added pureed lemon grass and curry paste. Once fragrant, I added the beef, cubed potatoes and frozen veggies (unthawed) all at once. Gave it a good stirr and added a little water to help the bottom not stick. I also added beef stock and salt and pepper. Then simmered on med-low heat till potatoes were cooked and water has mostly evaporated. I let it cool and used as mentioned above. This pie filling was one of my mum and dad's favourite recipes on mine. I remember making this as a young teenager for my parents. Pastry from scratch too. Certainly brings back memories.