Monday, July 11, 2016

Steak and Beer Pie

“Fat gives things flavor.” - Julia Child. 

Being an Aussie and living in America has you craving for certain foods that you took for granted. You also realise how deprived people have been by not being able to experience the foods as Aussie we grew up with.  One of the things we crave is a meat pie. You really do miss the simplicity of being able to jump into the car and run down to the local bakery and grab a meat pie, sausage rolls and a loaf of fresh bread. They do have bakeries here, but they different to back home. The bakeries are filled with a lot of "breakfast" pastries such as Cinnamon Scrolls, Danishes (sweet and savoury), Scones (which are slightly different to what we are used to) Biscuits - noooo not an Aussie biscuit/cookie a biscuit here is more like a scone to us and of course Cookies (which I will talk about later).  So what do you when you are not able to get foods that you love/crave/want? Well you make your own! There are various recipes for making meat pies and each one can be tailored to you. After playing around with various recipes this is the one we enjoy the most.  So onto Meat Pie making 101!

Firstly we start with making the Shortcrust Pastry as the base. I like to use shortcrust pastry for my base and Puff Pastry for the lid. Now my shortcrust pastry recipe for this pie is slightly different to a normal shortcrust pastry because I add mustard powder and cheese to it, I find this adds to the flavour of the pie. 

Shortcrust Pastry 

2 cups All Purpose Flour (Plain Flour)
1 teaspoon Salt
¾ teaspoon Mustard Powder
½ cup grated Cheese
170 grams Butter (6 ounces)
Ice cold water

Sift plain flour, baking powder and salt, mustard powder and cheese (or in the bowl of the food processor).
Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
Gradually add water until dough becomes a ball.
Wrap in cling wrap and refrigerate for 30 minutes before using. Set oven temperature to 360F (180C)

Roll out pastry and line greased pie dish, prick bottom with a fork, brush with egg wash and bake in oven to par cook for approx 20min. 

1 egg beaten - whisked (for egg wash)
1 sheet frozen puff pastry, thawed (for top of the pie) 

Meat Pie 
2 lbs (approx 1kg) Chuck or Skirt steak – cubed (stewing meat)
3 tablespoons Olive Oil
½ Onion (diced finely)
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
1½ cups Beer
2 tablespoons Worcestershire Sauce
1 tablespoons Tomato Paste
1 tablespoon Brown Sugar
1 cup Beef Stock
1 tablespoon Balsamic Vinegar
½ cup Water
½ teaspoon Salt
½ teaspoon Cracked Black Pepper
1-2 tablespoons Cornstarch (cornflour)
1-2 tablespoons Water

In a large pan heat the olive oil, place in the meat and onion and brown slightly. Then add in the garlic powder, onion powder, and beer. Use the beer to de-glaze the bottom of your pan and make sure you scrape all the bits off the bottom (they hold a lot of flavour). Next stir in the worcestershire sauce, tomato paste, beef stock, vinegar, water and brown sugar. Add salt and pepper to season. Allow mixture to simmer and stew for approx 1hour. Mix the cornflour and water into a paste and stir into the meat mixture. You want it to become thick and smooth. While stirring continue to cook the mixture for approx 3-5min until it is all combined well. Pour into pie dish that you prepared earlier, egg wash around the top and place the puff pastry on top. Brush with egg wash mixture all over and place in oven (360F) and cook until golden brown on top.

You can make individual meat pies which is what I tend to do. They are easy to freeze and can be re-heated easily. Serve with mashed potatoes and vegetables if having as a meal.

The finished Product.

1 comment:

  1. I do get beef cravings sometimes and these look amazing. I'll have to try them sometime!