AUSSIE BEEF PIE ISABELLA MARDEN SERVES 4
PREP: 2 HR COOK: 1 HR
M O D E R AT E
MEDIUM
As any Aussie knows, the classic meat pie is a traditional cuisine staple! As such, it’s handy to have a meat pie recipe that you know and love on hand and ready to go. This one was taught to me by my big brother and reminds me of the fun times bonding with my siblings whenever I bring it back out again.
INGREDIENTS
METHOD
1kg skirt steak
1 Preheat the oven to 200°C fan forced.
1 tsp ground black pepper
2 Line four round individual pie tins (3cm deep, 9cm circumference) with one sheet of puff pastry. Cut off any large overhanging bits. Line the tins with baking paper so that it completely covers the pastry, then fill with rice and place in the oven to blind bake for 10 minutes. Set aside. Turn the oven down to 180°C.
Half a nutmeg, grated 4 tbsp olive oil, divided Pinch of salt 4 rosemary sprigs 400g carrot 400g brown onion 120mL beer 1 tbsp plain flour 1 tbsp tomato purée 450mL water 200g button mushroom 2 sheets puff pastry 2 eggs Tomato sauce, to serve
3 Slice skirt steak into 1cm slices, then roughly dice. Season with pepper, nutmeg, 2 tbsp of olive oil and salt, and massage into the meat until well coated. 4 Heat 1 tbsp of olive oil in a frying pan over high heat for 1 minute. Add steak and cook until browned, then set aside. 5 Cut carrots into thick slices, then quarter. Peel and cut onions into quarters, then thickly slice. 6 In another pan, heat remaining olive oil over high heat for 1 minute. Add rosemary, carrot and onion, then reduce to medium heat and leave to cook for 10 minutes, stirring occasionally. 7 While the vegetable mixture is cooking, return meat to a high heat. Add beer and leave until evaporated and cooked off. 37