DONNA HAY

Clas­sic beef pie.

Sunday Herald Sun - Stellar - - Contents - By Donna Hay

Master this su­per sim­ple recipe of a tra­di­tional win­ter clas­sic.

2 ta­ble­spoons ex­tra vir­gin olive oil 6 es­chalots, peeled and halved 450g mixed mush­rooms, halved ½ cup sage leaves 1kg chuck steak, cut into 3cm pieces sea salt and cracked black pep­per 2 ta­ble­spoons tomato paste 1 cup (250ml) red wine 3 cups (750ml) beef stock 1 egg, beaten store-bought tomato chut­ney, to serve

HOT WA­TER PAS­TRY

300g un­salted but­ter, chopped 11/ cups (330ml) wa­ter 5 cups (750g) plain flour 1 tea­spoon sea salt flakes

STEP 1 Pre­heat oven to 180°C. Heat half of the oil in an oven­proof saucepan over high heat. Add the es­chalot, mush­room and sage and cook for 4 min­utes. Re­move from pan and set aside. Place the flour, beef, salt and pep­per in a bowl and toss. Heat re­main­ing oil in the pan. Cook the beef, in batches, for 6 min­utes. Add the mush­room mix­ture, tomato paste, wine and stock and bring to the boil. Cover and cook in the oven for 90 min­utes. STEP 2 For the pas­try, place the but­ter and wa­ter in a saucepan and bring to the boil. Re­move from the heat and stir in the flour and salt un­til a dough forms. Turn onto a lightly floured sur­face and knead un­til smooth and elas­tic. Halve the dough and roll out each piece to 3mm thick. STEP 3 Cut out 6 x 18cm rounds to line 6 greased 10cm pie tins. Fill with beef mix­ture. Cut out 6 x 10cm round pie lids. Brush pie edges with egg and top with lids. Press edges with a fork and trim. Cut crosses in the top and brush with egg. STEP 4 Cook for 20–25 min­utes. Serve with the tomato chut­ney. Makes 6.

``master this su­per sim­ple win­ter clas­sic´´

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