Beef, Kumara & Oregano Pie

"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."
 
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Ready In:
37mins
Ingredients:
15
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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