Recipe by Daydream
This is a hearty gourmet version of Australia's very own meat pie, and it goes down well with a cold lager. I like to use chuck steak for this. Adapted from a recipe by Bill Granger, one of my favorite chefs.
- 2 tablespoons plain flour
- 2 teaspoons sweet paprika
- 3 lbs best quality stewing beef, cut into 3/4 inch chunks
- 2 tablespoons olive oil
- 1 (15 ounce) can chopped tomatoes
- 4 cloves garlic, peeled and sliced
- 2 white onions, sliced in rings
- 1 stalk celery, finely chopped
- 2 cups portabella mushrooms or 2 cups field mushrooms, cut into chunks
- 1 cup Guinness stout
- 1 1⁄2 cups beef stock
- 1 teaspoon chopped fresh thyme leave
- butter, to grease ovenproof pie dishes
- 4 sheets frozen puff pastry, thawed
- 1 egg yolk, lightly beaten
- tomato ketchup, to serve
Directions See How It's Made
- Preheat oven to 300F (150C).
- In a large bowl, combine flour, paprika, and salt and pepper to taste.
- Toss the cubed meat in the flour mixture.
- Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
- Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
- Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
- Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
- To make the pies, preheat oven to 400F (200C).
- Butter the rims of 8 individual pie dishes or ramekins.
- From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
- Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
- Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
- Brush each pastry top with the remaining egg yolk.
- With a sharp knife make 3 piercings in the top of each pie.
- Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.