The per­fect pie

With its but­tery crust, gen­er­ous fill­ing and warm­ing com­fort, it is lit­tle won­der the meat pie has en­trenched it­self as an Aus­tralian favourite. Mak­ing this golden treat at home is eas­ier than you think and well worth the lit­tle ex­tra time in the pot. A s

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

Step 1: Heat one ta­ble­spoon of oil in a heavy- based saucepan over high heat. Sprin­kle the beef with salt and pep­per and dust with flour. Cook the beef, in batches, for three to four min­utes each side, or un­til browned. Set aside. Step 2. Re­duce the heat to medium and add an­other ta­ble­spoon of oil to the pan. Add the onion, gar­lic and cel­ery and cook for three to four min­utes, or un­til soft­ened. Add the tomato paste and cook for a fur­ther one minute. Re­turn the meat to the pan with the Worces­ter­shire sauce, sugar, stock and beer. Bring to a sim­mer, cover with a tight­fit­ting lid and cook for two hours. Step 3. Heat the re­main­ing oil in a large non- stick fry­ing pan over high heat. Add the mush­rooms and cook for five to six min­utes, or un­til golden. Add the mush­rooms to the beef mix­ture and cook, un­cov­ered, for 25- 30 min­utes, or un­til the meat is start­ing to fall apart and the sauce has re­duced. Re­move the meat from the pan and shred with a fork. Re­move the pan from the heat and re­turn the meat to the sauce. Re­frig­er­ate un­til com­pletely cooled. Step 4. Pre­heat oven to 200C. To make the hot wa­ter pas­try, place the but­ter, wa­ter and salt in a medium saucepan over high heat and bring to the boil. Re­move from the heat, add the flour and stir un­til a smooth dough forms. Turn the dough out onto a lightly floured sur­face and knead un­til smooth and elas­tic. Di­vide the pas­try in half and roll each por­tion out be­tween two sheets of non- stick bak­ing pa­per to 3mm thick. Line an 18cm ( one litre- ca­pac­ity) lightly greased pie tin with one of the pieces of pas­try. Step 5. Spoon the fill­ing into the lined dish and put the re­main­ing pas­try on top. Press the edges to seal and trim any ex­cess pas­try. Cut out a small round from the cen­tre of the pas­try. Brush the top of the pie with the egg, cook for 40- 45 min­utes, or un­til the pas­try is cooked through and golden. Serves 4- 6.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.