Beef and green olive pies

The Australian Women's Weekly - - Scholarship -

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

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