AUSSIE MEAT PIE

Bake 30 minutes at 350 F (175 C). Makes 4 pies

You might have caught the food truck Aussie Pie Guy, started up by friends who couldn’t find an Aussie pie to suit their needs. This is one of their recipes published in The East Van Foodie by Brad Hill and Chris Dagenais. 14 oz. (400 g) all-purpose flour 1 tsp (5 oz.) salt 3 1/2 oz. (100 g) butter 4/5 cup (190 mL) cold water 1 tsp (5 mL) sugar 2 tsp (10 mL) cornstarch About 1 1/2 oz. (42 g) puff pastry, thawed Filling: 1/2 large red onion, sliced 1 lb. (500 g) stewing beef, cut into 1/2 to 3/4 inch (1 to 2 cm) cubes 3 or 4 cloves garlic, sliced 1 tsp (5 mL) salt 2 tsp (10 mL) black pepper 1/4 cup (60 mL) ketchup 1 cup (250 mL) pale ale beer 3.8 cups (900 mL) beef stock 2 tsp (10 mL) cornstarch Olive oil Pie crust: 1. In mixing bowl, add salt to the flour, then cut in the butter until it’s thoroughly coated in flour and in pea-sized lumps.

2. Add water and sugar and form a loose dough with your fingers.

3. Remove the dough from the bowl and gently knead on a lightly floured surface.

4. Do not overwork the dough, and work quickly so the heat from your fingers doesn’t melt the butter.

5. Gather into a ball, cover in plastic wrap and rest the dough for at least 20 minutes in the fridge.

Filling:

1. In a large pot, heat a splash of olive oil and sweat the onions.

2. When they are nearly translucent, add the cubed beef and brown on all sides.

3. When the meat is partly browned, add the garlic, salt and pepper.

4. Add the ketchup, beer and stock in that order, allowing to cook down for a few minutes between each addition.

5. Bring back to the boil. Put lid on pot and reduce heat to low.

6. Allow to simmer and reduce for 2 hours, or until the meat is tender.

7. Strain roughly 1/2 cup (125 mL) liquid out of the saucepan into a container.

8. Thoroughly stir the cornstarch into the liquid, ensuring there are no lumps.

9. Pour back into the saucepan and bring to a boil while breaking up the meat.

10. When the gravy has thickened, allow to cool.

Assembly:

1. Roll out the dough about .15 inch (4 mm) thick.

2. Cut the dough into 4 rounds that will fill the bottom and sides of individual aluminum pie plates) about 4 inches (10 cm) in diameter to about 1 1/2 inch (4 cm) depth.

3. Roll the defrosted puff pastry to .08 inch (2 mm) thick then into rounds slightly larger than the pie plate diameter.

4. Spoon filling into the doughlined pie plates. Wet the top rim of the pastry with water to act as glue for the lid.

5. Place the puff pastry lids on top of each pie and fold and crimp to top of the pie.

6. Poke a few holes in the lid to allow steam to escape. Mia Stainsby