Beef, Kumara & Oregano Pie

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READY IN: 37mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Filling.
  • 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.
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