Prep 35 mins
Cook 2 mins
This is a recipe from Womens Weekly. A very tasty pie. The filling can be made the day before and it is also suitable to freeze.
- 1 1⁄4 cups plain flour
- 50 g butter
- 1⁄4 cup water, approx
- 1 egg, lightly beaten
- 2 sheets ready rolled puff pastry
- 2 medium kumara (about 700g)
- 1 kg chuck steak
- 1⁄4 cup oil
- 2 medium onions, sliced (about 300g.)
- 4 garlic cloves, crushed
- 1⁄3 cup fresh oregano
- 1⁄2 cup plain flour
- 1⁄3 cup tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- Grease deep 22cm flan tin.
- Sift flour into bowl, rub in butter.
- Add enough water to make ingredients cling together.
- Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
- Roll dough on floured surface until large enough to line the prepared tin.
- Lift pastry into tin, ease into side trim edge.
- Line pastry with paper, fill with dried beans or rice.
- Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
- Spoon filling into pastry case, brush edge of pastry with egg.
- Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
- Cut remaining puff pastry into 16 x 1-1/2 cm strips.
- Place strips across pie to form lattice, trim edges, brush with remaining egg.
- Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
- Cut kumara and steak into 2cm cubes.
- Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
- Heat oil in pan, cook steak in batches until browned all over, remove from pan.
- Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
- Add flour, cook stirring until flour is lightly browned.
- Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
- Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
- Stir in kumara; cool.