Meat a new powerhouse
Melissa Kuys’ Kuyskatering meat pie
BEEF & MUSHROOM POT PIES FOR SHORTCRUST PASTRY
150g plain flour Pinch of salt 40g unsalted butter, cut into small cubes 4 tbs cold water 1 egg, to glaze
FOR THE FILLING
300g beef rump steak, trimmed and chopped into 1cm chunks 200g button mushrooms, sliced 1 brown onion, sliced 2 tbsp thyme leaves 1 garlic clove, sliced 400g crushed tomatoes Sea salt and cracked pepper
TO MAKE THE PASTRY:
1 Put the flour and salt in a bowl. Add the diced butter and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. 2 Now work in just enough cold water to bring the pastry together. When the dough begins to stick together use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.
FOR FILLING:
1 Preheat oven to 200C. Heat the oil in a large, deep frying pan over high heat. Add the beef, mushrooms, onion, thyme and garlic and cook for 5–8 minutes or until brown. 2 Add the tomato, salt and pepper and cook for a further 5–8 minutes or until thickened. 3 Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water, press the pastry strip on to it and dampen this too. Press the edges down to seal, then trim away the excess pastry. 4 Brush the top of the pie with beaten egg then bake in the oven for about 30 minutes, until golden.