Recipes
Andy Bates
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This type of pie is popular throughout Australia and New Zealand. Traditionally enjoyed with a dollop of tomato sauce and a cold beer.
Note that you'll need to marinade the beef in beer with herbs and onion for 24 hours before you start preparing the pie.
Ingredients
For the filling
- 1 kg stewing steak, cut into 2cm cubes
- 1 onion, peeled and finely chopped
- 3 garlic cloves, crushed
- 2 sprigs of thyme
- 500 ml beer or stout (pick your favourite)
- 500 ml good quality beef stock
- 1 glug olive oil, for frying
- 4 thick slices of mature cheddar cheese (roughly 40g a slice)
- 1 pinch salt and pepper, to taste
- 2.2 lbs stewing steak, cut into 2cm cubes
- 1 onion, peeled and finely chopped
- 3 garlic cloves, crushed
- 2 sprigs of thyme
- 17.6 fl oz beer or stout (pick your favourite)
- 17.6 fl oz good quality beef stock
- 1 glug olive oil, for frying
- 4 thick slices of mature cheddar cheese (roughly 40g a slice)
- 1 pinch salt and pepper, to taste
- 2.2 lbs stewing steak, cut into 2cm cubes
- 1 onion, peeled and finely chopped
- 3 garlic cloves, crushed
- 2 sprigs of thyme
- 2.1 cups beer or stout (pick your favourite)
- 2.1 cups good quality beef stock
- 1 glug olive oil, for frying
- 4 thick slices of mature cheddar cheese (roughly 40g a slice)
- 1 pinch salt and pepper, to taste
For the pastry
- 200 g plain flour
- 1 tsp salt
- 125 g chilled butter, cut into 1cm cubes
- 50 ml sour cream
- 7.1 oz plain flour
- 1 tsp salt
- 4.4 oz chilled butter, cut into 1cm cubes
- 1.8 fl oz sour cream
- 7.1 oz plain flour
- 1 tsp salt
- 4.4 oz chilled butter, cut into 1cm cubes
- 0.2 cup sour cream
For brushing pastry
- 1 beaten free range egg yolk
- 1 beaten free range egg yolk
- 1 beaten free range egg yolk
Details
- Cuisine: Australian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 200 mins
- Serves: 4
Step-by-step
- In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.
- Next day, take the beef out of the bowl, reserving the marinade. Pat the beef dry and season well. In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan) until brown all over.
- Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer and gently cook with the lid on for 2-3 hours or until very tender but not falling apart. Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
- Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.
- To make the pastry, place the flour and salt into a food processor, add the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix. Wrap the pastry in cling film and chill for at least one hour.
- When ready to assemble the pies, preheat the oven to 180C.
- Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
- Divide the pastry into 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry, seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.
This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.
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