Beef and green olive pies
MAKES 6 PREP AND COOK TIME 6 HOURS (+ COOLING TIME) plain flour, for dusting
1kg chuck or blade steak, cut into 3cm pieces
½ cup (125ml) extra virgin olive oil 1 medium (300g) fennel bulb, chopped finely
400g golden shallots, peeled, halved 4 cloves garlic, chopped
1 ½ cups (375ml) shiraz
2 cups (500ml) beef or chicken stock 1 sprig fresh rosemary
6 sprigs fresh thyme
2 fresh bay leaves rind of 1 orange, chopped finely 16 green olives, pitted 1 free-range egg, beaten lightly OLIVE OIL PASTRY 4 cups (600g) plain flour
cup (160ml) extra virgin olive oil 280ml verjuice 1 Preheat oven to 140°C (120°C fan-forced). 2 Season flour with salt and pepper.
Toss beef in flour, shaking off any excess. Heat half the oil in a large deep heavy-based casserole or saucepan over high heat. Cook the beef, in batches, until browned all over. Transfer beef to a bowl.
3 Heat remaining oil in same pan; cook fennel and shallots for about 5 to 7 minutes or until light golden and soft.
Add garlic; cook for a further 5 minutes. Add wine; boil, uncovered, until reduced by three-quarters. Return beef to pan with stock and herbs; return to the boil.
4 Place a tightfitting lid on the pan. Transfer pan to the oven; cook for 4 hours or until beef is tender. Add orange rind and olives; cook, for a further 30 minutes. Season to taste. Cool.
5 OLIVE OIL PASTRY: Meanwhile, add flour and 1 teaspoon salt to a large bowl. Stir in oil and verjuice and once it starts to come together turn onto a lightly floured bench and knead for 5 minutes. Wrap in plastic; refrigerate for at least 30 minutes.
6 Liberally grease 6 x 12cm (top measurement) pie tins. Roll out pastry to about 4mm thick on a lightly floured bench. Cut pastry into 6 x 18cm rounds large enough to line base and sides of tins. Gather up pastry scraps, knead gently and roll out to 4mm and cut out 6 x 13cm rounds for pastry tops. Ease larger rounds into tins; gently press into side. Divide beef mixture between pie dishes; brush pastry edges with a little beaten egg. Place smaller rounds on top; gently pinch edges together to seal. Make a small cut in top of pies; refrigerate for 20 minutes.
7 Preheat oven to 220°C (200°C fan forced). Place pies on an oven tray; brush tops with egg. Bake on lower shelf for about 40 minutes until golden brown. Suitable to freeze. Not suitable to microwave.
“If you cook the beef a day or two before, the avours will be intensied.” Maggie