Total Time
37mins
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.

Ingredients Nutrition

Directions

  1. Grease deep 22cm flan tin.
  2. Sift flour into bowl, rub in butter.
  3. Add enough water to make ingredients cling together.
  4. Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
  5. Roll dough on floured surface until large enough to line the prepared tin.
  6. Lift pastry into tin, ease into side trim edge.
  7. Line pastry with paper, fill with dried beans or rice.
  8. Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
  9. Spoon filling into pastry case, brush edge of pastry with egg.
  10. Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
  11. Cut remaining puff pastry into 16 x 1-1/2 cm strips.
  12. Place strips across pie to form lattice, trim edges, brush with remaining egg.
  13. Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
  14. Filling.
  15. Cut kumara and steak into 2cm cubes.
  16. Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
  17. Heat oil in pan, cook steak in batches until browned all over, remove from pan.
  18. Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
  19. Add flour, cook stirring until flour is lightly browned.
  20. Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
  21. Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
  22. Stir in kumara; cool.

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