Steak Pie

*Please note that the meat filling needs time to cool so this recipe is ideally done over two days.

I first did this recipe to celebrate Australia Day for a good friend.  What (apart from a prawn on the barbie) could be more Australian than a meat pie.

The secret to a good pie is to use two types of pastry – shortcrust on the bottom to hold in all the delicious gravy and puff or flaky pastry on the top for the butteriness.  I bought both pastries from the supermarket but you could make them if you had the time and inclination.  This recipe is best done over two days.  The meat filling needs to be completely cold when it goes into the pastry (otherwise you will have a soggy pie) and if you make it the day or night before you want it, the flavours can develop further too.

I have stuck to a basic, traditional meat filling.  You can add some chopped carrots and peas if you want to increase the vegetable quota.

Meat Filling

1.  Heat the oil in a large casserole dish or saucepan over a high heat.  Add the onion and cook for 2 minutes or until soft.
   
2. Next, add the meat and cook for 5 minutes or until sealed.
   
3. Add the tomato puree, stock, and Worcestershire sauce to the pan and simmer, uncovered, for 1 hour or until the meat is tender.
   
4. Blend the cornflour and water to a smooth paste. Add to the beef mixture and stir for 4 minutes or until the mixture has thickened and returned to a simmer. Add the salt and pepper, then put the dish aside and let the meat cool.  It must be cold when it goes into the pastry lined tins.  I usually make the filling the day before I assemble and cook the pies.
   

Pastry

You can use homemade pastry or store bought pastry for the pies.  I usually use ready rolled store bought as this saves time and tastes just as good for this recipe.  I do buy the best quality all-butter puff pastry I can find though.  The pastry needs to be at room temperature to roll out properly and to manoeuvre into the pie tins.  I usually line the cases with the shortcrust pastry in advance and put the lined tins into the refrigerator until I want to fill and cook the pies.

I used a combination of pie dishes (as I didn’t have enough of the same size – Christmas present idea!).  I used 4 dishes 12.5cm x 3.5cm and 3 of 10cm x 4.5cm.

1. Preheat the oven to 180˚C or 170˚C Fan.
2. Roll out the shortcrust pastry to about 3mm thick on a lightly floured surface.
3. Cut out pastry discs for the base of the pie dishes.  The discs will need to be larger than the diameter of the dish, to account for the depth.   You will probably need to combine and re-roll the scraps of pastry.
4. Ease the pastry into the pie dish, making sure that the base and sides are smooth.  Then cut off any excess at the top so that the pastry is flush with the rim of the dish.
5. Spoon in the cold filling.
6. Now roll out the puff pastry to 4mm thick and cut out six lids. Put these on the top and trim and press the edges of the pastry together.
7. Beat the egg and brush the tops with the beaten egg.
8. Bake for 30 minutes or until golden. Makes 6 – 7 pies.