PIZZA VS PIE

SLOW-COOKED MEATLOVERS’ PIZZA PIE INGREDIENTS

80ml (1/3 cup) extra virgin olive oil 1.5kg gravy beef, fat off, cut in 3cm pieces 300g cup mushrooms, halved

1 red capsicum, deseeded, cut in 3cm pieces 1 brown onion, coarsely chopped

2 garlic cloves, crushed

400g jar Napoletana pasta sauce

90g (1/3 cup) pizza sauce

2 rindless bacon rashers, cut in 2cm pieces 3 sheets frozen butter puff pastry

55g (1/2 cup) coarsely grated mozzarella 1 egg yolk, lightly whisked

7 thin slices pepperoni

Paprika and micro herbs to sprinkle

METHOD

Step 1: Heat 1 tbs oil in a stockpot or large saucepan over medium-high heat. Cook the beef, in 3 batches, turning, for 5 minutes or until browned. Transfer to a heatproof bowl.

Step 2: Heat the remaining 3 tbs oil in the pan. Add the mushroom, capsicum and onion and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the pasta sauce, pizza sauce and 125ml (1 ⁄2 cup) water to the pan and bring to the boil. Return beef to the pan. Reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 2 hours or until the beef is tender. Set aside to cool slightly. Transfer to a bowl. Cover and place in the fridge for 4 hours to cool. Step 3: Heat a small non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 5 minutes or until lightly browned. Set aside.

Step 4: Preheat the oven to 200°C/180°C fan forced. Measure and cut 9 triangles from the pastry, with 10cm base length and 20cm height from centre of base to tip. Arrange the triangles around the side of a 26cm pie dish, so the bases are slightly overlapping and the tips hang over the side of the dish.

Step 5: Spoon the beef mixture into the dish. Sprinkle the bacon and half of the mozzarella over the top of the beef mixture. Fold the triangles over to cover the filling. Step 6: Brush the exposed pastry with egg. Bake for 30 minutes or until golden.

Step 7: Top with the pepperoni and sprinkle with the remaining mozzarella. Bake for 5-10 minutes or until cheese melts. Set aside for 5 minutes to cool slightly. Sprinkle with paprika and herbs.