The top chef has his eyes firmly on the pies as he bakes the best.
What’s more Aussie than a savoury pie? Matt Moran serves the stellar favourite in style, and makes flaky pastry flourish with fillings that deliver the flavour.
“IT HAS TO be classic Aussie beef – and tomato sauce is essential.” Matt Moran has a clear favourite when it comes to pies, but is quick to point out the world of possibilities to explore beyond beef. “Pies are easy to make, easy to eat and perfect for showcasing seasonal produce.”
From a fresh take on fish pie to an easy cheesy snack, Moran covers all the bases. Then there’s the lamb and harissa – “the two flavours are a top pairing,” he says, “being a farm guy who breeds lambs, I can’t go past it!” – and a “lighter, more delicate” chicken curry with filo pastry. “Chicken curry is right up there. A little bit of yoghurt on top of that one would be good, too. And for another vegetarian hit, it’s got to be the Moroccan spiced eggplant, a riff on shepherd’s pie. It’s got all these big flavours, and the texture of eggplant is perfect for a dish like this.”
MOROCCAN SPICED EGGPLANT WITH CAULIFLOWER MASH SERVES 4
1 (about 1.5kg), cauliflower, cut into florets
500g potatoes, peeled and chopped
6 garlic cloves, 2 whole and 4 crushed
1/2 cup (125g) sour cream
Finely grated zest and juice of 1 lemon 200ml extra virgin olive oil, plus extra to drizzle
3 eggplants, cut into 4cm wedges
2 tbs tomato paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed 11/2 tsp each ground cumin, turmeric and paprika
1 cup coriander leaves, roughly chopped
Place cauliflower, potato and 2 whole garlic cloves in a saucepan and cover with cold salted water. Bring to the boil over high heat and cook for 20-25 minutes until vegetables are tender. Drain well then return to the pan. Add sour cream and half the lemon juice, and mash until smooth. Set aside, covered.
In 2 batches, heat 1/3 cup (80ml) oil in a large wide frypan over a high heat. Add half of the eggplant and cook, stirring regularly, for 8 minutes or until lightly golden and soft. Using a slotted spoon transfer to a bowl and set aside. Repeat with remaining oil and eggplant.
Heat remaining oil in a large deep frypan over a medium heat. Add crushed garlic and cook for 30 seconds until fragrant, then add tomato paste, stirring constantly for 1 minute. Add canned tomato, chickpeas, cumin, turmeric, paprika and lemon zest. Season, then add 1/2 cup (125ml) water, stir to combine and bring to the boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, or until sauce has thickened. Return eggplant to the pan, stirring to combine and cook for a further 3 minutes or until warmed through. Remove from the heat, stir through coriander and remaining lemon juice. Check seasoning.
Preheat oven grill to high. Spoon eggplant mixture into a 6-cup capacity (1.5L) ovenproof dish. Top with cauliflower mash and drizzle over extra oil. Place on the highest shelf and grill for 5-10 minutes until golden. Serve immediately.
SALMON, LEEK & DILL POT PIES MAKES 4
100g butter
1 leek, washed and thinly sliced 1 celery stick, finely chopped
1 garlic clove, crushed
1/4 cup (60ml) dry white wine
1 tbs plain flour
1 cup (250ml) pure cream
2 tsp wholegrain mustard
500g boneless salmon fillets, cut into
3cm pieces
Finely grated zest of 1 lemon and
juice of 1/2
1/4 cup dill leaves, chopped
2 frozen butter puff pastry sheets,
partially thawed
1 egg, lightly beaten
Preheat oven to 200°C (180°C fan forced).
Melt butter in a large non-stick frypan over a medium heat. When butter starts to foam, add leek, celery and garlic, and season. Cook, stirring regularly, for 7 minutes or until soft. Add wine and reduce by half. Stir in flour, scraping the bottom of the pan with a wooden spoon for 2 minutes, then gradually stir in cream and mustard. Bring to the boil and cook, stirring regularly, for 3-4 minutes until slightly thickened. Remove from heat and set aside to cool for 5 minutes. Stir through salmon, zest, juice, dill. Check seasoning.
Meanwhile, place 1 puff pastry sheet directly on top of another and lightly roll with a rolling pin to create a double layer.
Cut out 4 rounds 11/2 cm bigger than the diameter of the dishes using. Place on a tray and chill until needed.
Divide mixture among four 1-cup (250ml) capacity ovenproof dishes. Brush the outside edge with egg wash and place a pastry round over the top. Press to seal around edges. Brush pastry with egg wash and sprinkle over salt flakes. Make a small incision on pie tops, then place on a baking tray. Bake for 25-30 minutes or until pastry is golden and filling is bubbling hot. Set aside to cool for 5 minutes before serving.
ZUCCHINI & CHEDDAR PIES MAKES 4
500g (about 4) zucchinis, trimmed and coarsely grated
12/3 cup (200g) vintage cheddar, coarsely grated
150g fresh ricotta, crumbled
2 long green shallots, finely chopped
1/4 cup each dill and flat-leaf parsley leaves
2 eggs, lightly beaten, plus 1 extra for
egg wash
Finely grated zest of 1 lemon
4 frozen shortcrust pastry sheets,
partially thawed
2 tbs pistachios, finely chopped Baby spinach leaves, to serve
Combine zucchini and 11/2 tsp salt flakes in a large colander set over a sink and set aside for 20 minutes.
Using your hands, squeeze liquid from grated zucchini, then transfer to a clean tea towel and wring tightly to squeeze out as much liquid as possible. Place zucchini in a large bowl and add both cheeses, long green shallot, herbs, eggs and lemon zest. Check seasoning and stir to combine.
Meanwhile, cut a 20cm round from each pastry sheet. Place on a tray and set aside to soften slightly.
Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Lay out pastry on a clean work surface. Divide zucchini mixture among pastry rounds and spread evenly, leaving a 5cm border. Fold pastry border over to contain the filling, leaving centre exposed. Crimp the edges together and place on prepared tray. Brush the pastry with egg wash and scatter over pistachio. Bake for 25 minutes or until pastry is golden brown. Serve with baby spinach leaves alongside.
LAMB & HARISSA PIES MAKES 4
2 tbs olive oil
1 onion, finely chopped
500g lamb mince
2 garlic cloves, crushed
3/4 cup (210g) tomato paste
2-3 tbs harissa paste, or to taste
1 tbs ras el hanout (Moroccan spice mix) 1 tsp sumac, plus extra
3 tsp dried mint
1/4 cup (35g) plain flour
11/2 cups (375ml) beef stock
2 frozen shortcrust pastry sheets, partially
thawed, cut in half diagonally
2 frozen puff pasty sheets, partially
thawed, cut in half diagonally
1 egg, lightly beaten
Heat oil in a large non-stick frypan over a medium heat. Add onion and cook, stirring regularly, for 5 minutes or until soft. Add the mince and garlic, breaking up mince with a wooden spoon, and cook for 7 minutes or until browned. Add tomato paste, harissa, ras el hanout, sumac and dried mint, and cook, scraping the bottom of the pan with a wooden spoon, for 2 minutes. Stir in flour, then gradually add stock, stirring continuously. Season and bring to the boil. Cook, stirring regularly, for 15-20 minutes until sauce has thickened. Check seasoning then set aside to cool completely.
Preheat oven to 200°C. Grease four 1-cup (250ml) capactiy pie dishes. Line the base and sides of each dish with shortcrust pasty and trim. Spoon in lamb mixture. Cover with puff pastry, pressing edges together with a fork to seal. Trim the edges and lightly brush lids with egg wash. Sprinkle with ground pepper and salt flakes. Place on a baking tray and bake for 25-30 minutes until golden and crisp. Serve immediately.
CHICKEN CURRY PIE WITH GARLIC FILO SERVES 4
1kg chicken thigh fillets
1 tbs curry powder
180g ghee
2 onions, thinly sliced
30 curry leaves, plus extra to scatter
2 tbs plain flour
11/2 cups (375ml) chicken stock
1/4 cup (80g) store-bought eggplant pickle
120g baby spinach leaves
2 tbs lemon juice
2 garlic cloves, crushed
1 tbs sesame seeds
8 filo pastry sheets
Preheat oven to 200°C. Place chicken on a large oven tray and scatter over 2 tsp curry powder. Season. Roast for 15 minutes or until cooked through. Set aside to cool for 10 minutes, then chop into 2cm pieces, reserving cooking juices.
Meanwhile, heat 1/4 cup (60g) ghee in a large frypan over a medium-high heat. Cook onions, stirring, for 7 minutes or until soft. Add curry leaves and remaining 2 tsp curry powder, and cook for a further 2 minutes. Sprinkle in flour and cook, stirring constantly, for 1 minute or until a sandy consistency. Gradually add stock, stirring constantly and bring mixture to a boil. Cook, stirring, for 5 minutes or until thickened and smooth, then stir through eggplant pickle. Add chicken, cooking juices and spinach, and cook, stirring, for a further 2 minutes or until spinach is wilted. Remove from the heat and stir through lemon juice, then check seasoning. Pour into a 6-cup (1.5L) capacity ovenproof dish.
Heat garlic, sesame seeds and remaining 1/2 cup (125ml) ghee in a small pan over a medium heat for 1 minute or until ghee has melted and the garlic is fragrant.
Lay 2 sheets of filo on a clean work surface. Brush with garlic and ghee mixture, then scrunch together and lightly place on top of a pie filling. Repeat with remaining filo to cover completely. Scatter over extra curry leaves and drizzle over any remaining ghee. Bake for 30 minutes or until filo is golden and crisp.