Autumn Warmer Meat Pie
When I was in Sydney last week and the rain was hammering down, the food I craved the most was pie. The weather was so cold , the rain and wind so severe that comfort food was the only thing left. I knew just the place to satisfy my craving – Flour and Stone in Woolloomooloo. I was determined to visit as last time I was in Sydney they were closed. It was with this in mind that I braved the walk from George Street in the centre of the city to Riley Street. By the time I got there I was soaked and looked like a drowned rat. After sitting down and drying myself off I ordered a Slow Braised Lamb, Potato and Rosemary pie and a Pannacotta Lamington and watched the rain pelt down outside. The lamb pie was tender and creamy with the potato encased in light and flaky pastry. The lamington was moist and filled with a wonderful jam that tasted homemade. I could taste pannacotta but couldn’t work out where it was in the cake. I have since read they poke holes in the cake and pour a pannacotta mixture over it so it’s infused through. Hmmm one of the best lamingtons I’ve tasted.
Now you can see where my inspiration came from for this Autumn Meat Pie. I’ve wanted to make a pie and decorate it with leaves for a while. I was so happy when I hunted down a Rose Leaf Plunger Cutter from The General Trader for $5.50 for a set of three different sized cutters, as elsewhere they were quite expensive. It’s worth taking the time to press the leave out as it looks so lovely when the pie comes out of the oven. Enjoy being creative.
Autumn Warmer Meat Pie
2 tablespoons olive oil, 2 onions chopped, 2 carrots halved lengthwise cut into 1cm thick slices, 2 celery stalks cut into 1cm thick slices, 2 cloves garlic crushed, 850g boneless beef blade steak chopped, 2 tablespoons plain flour, 2 cups passata (tomato cooking sauce), 1 ½ cups water, 1 large beef stock cube, 1 egg lightly whisked, 1 large sheet frozen butter puff pastry thawed, 1 sheet frozen shortcrust pastry thawed.
Preheat oven to 160ºC . Heat half the oil in a frying pan over moderately high heat. Add onion, carrot, celery and garlic, cook for 5 minutes or until tender. Transfer to a 2 litre oven proof dish.
Combine beef and flour in a plastic food bag. Shake until beef is coated in flour. Heat remaining oil in frying plan over moderately high heat. Cook and turn beef in batches for 3 minutes or until browned. Add beef to dish, stir to combine.
Add passata, the water and crumbled stock cube to pan, bring to the boil. Pour sauce over beef. Bake covered stirring occasionally for 1 ½ hours or until tender. Stand for 15 minutes.
Increase oven temperature to 220ºc. Spoon beef mixture into a 2 litre pie plate. Brush edge of pie plate with egg. Top with puff pastry. Trim edges. Brush edge of pastry with egg. Cut leaf shapes from shortcrust to decorate, brush with egg. Bake for 15 minutes or until pastry is puffed and golden.
Recipe from recipes + magazine. Follow them here on Facebook.