Posts Tagged ‘easy meat pie’

Pie is one of those suggestible foods.

Once mentioned, it worms itself into my brain and won’t come out until I finally get my fill of it.

That’s what happened when Lorraine posted about The Pie Tin in Newtown a couple of weeks ago.  Pete and I went there for lunch the following day, but that wasn’t enough to satisfy my cravings.

So when I uncovered a bag of ice-encrusted steak in the freezer, I decided to make mystery meat pie for dinner.   It was a big hit with the boys, and a great way to use up bits and pieces in the fridge.

I think the slightly freezer-burnt steaks were Angus rump, but as I’m a bit sloppy with both packaging and labeling, I can’t be completely sure.  I also had an onion, some leftover capsicum strips from the dinner before, a handful of Swiss brown mushrooms, and a couple of cloves of garlic…

From the garden, I brought in a couple of kohlrabi and a few sticks of young celery, as well as a sprig each of rosemary and thyme.  The meat was cut into large chunks, and the vegetables peeled (as required) and chopped…

In my Emile Henry risotto pot, the meat was browned in a little oil, then set aside. The vegetables were fried briefly, and then the meat was returned to the pan, along with the rosemary and thyme leaves (stripped from their stalks), a half can of Guinness beer, some homemade beef stock, a tin of baby Roma tomatoes and a generous seasoning of salt and pepper.  The pot was covered and brought to a simmer, then baked in a preheated 175C (with fan) oven for approximately two and a half hours.

Halfway through the cooking time, I uncovered the pot to allow the sauce to reduce.  After removing from the oven, a cornflour slurry (cornflour in a little cold water) was added to thicken the sauce further.

The chunks of meat were fork tender by this stage, so I removed the pieces, shredded them, and returned the meat to the sauce.  This was then ladled into a pie dish…

…and topped with pastry…

Pâte Brisée

  • 170g cold unsalted butter
  • 320g plain (all-purpose) flour
  • ½ teaspoon salt
  • 2+ tablespoons cold water

In a large mixing bowl, combine the flour and salt, then rub in the butter.  Add the water as needed to form a workable dough – the amount needed will vary depending on the ambient temperature and the moisture content of the flour and butter.

The pie was brushed with a beaten egg and baked in a preheated 200C (with fan) oven for about 20 minutes, until golden brown.

My hungry wolves loved this, particularly Pete.  And I’ve finally sated my craving – at least until the next time someone mentions pie!

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