Wagyu Massaman Curry Pie

What is it?

Wagyu beef and massaman curry sit inside bakery-style pastry, bringing a Thai curry filling into a classic Australian pie format. The curry is coconut-based and mildly spiced, with warm notes from massaman paste, usually built from spices, peanuts, and aromatics. Herbert Adams uses Wagyu here rather than the minced beef found in many of its other pies, so the filling leans more towards slow-cooked pieces in sauce than a standard savoury mince. It’s a frozen pie, meant to be heated until the pastry is crisp and the centre is hot through.