8/13/2019 gary's beef pieGary's beef pie

1/2

Ingredients

Filling

100ml olive oil, plus extra for greasing

5 onions, sliced

4 cloves garlic, smashed and peeled

4 sprigs thyme

3 fresh bay leaves

2 tablespoons plain flour 1.5kg trimmed chuck steak, cut into 5cm pieces

Salt flakes and freshly ground white pepper

1 carrot, cut into large chunks

440ml can Guinness

1L home-made beef stock

1 egg, beaten

Tomato sauce, to serve

Maggie Beers Sour-Cream Pastry

200g chilled unsalted butter, chopped

250g plain flour, plus extra for dusting

cup sour cream

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Method

1. Preheat the oven to 180C fan-forced (200C conventional).

2. For the pies, add 40ml olive oil to an enamelled cast-iron casserole, then add the onion, garlic andthyme and cook over low heat (use a simmer mat, if necessary) for 40 minutes or until the onion is soft andtranslucent, stirring occasionally. Increase the heat to medium-high, add bay leaves and cook until theonion is dark and caramelised. Add the flour and cook stirring often for 3-4 minutes.

3. Season the beef generously with salt flakes and ground white pepper. Heat remaining 60ml of the oliveoil in a large frying pan over high heat, then cook the beef in 2 batches until well browned on all sides. Addthe carrot and cook for 5-6 minutes or until golden. Add of the Guinness and cook for 5 minutes. Tip beefand Guinness into onions. Use remaining Guinness in can to deglaze the beef pan, scraping all the brownbits from the bottom, add to the onions.

4. Pour enough beef stock to cover the beef and vegetables and bring to the boil. Cover with a tight fittinglid, then transfer to the oven and cook for 2-2.5 hours or until tender. Leave to cool to room temperature.Remove the chunks of beef and carrot to a board and chop into 1cm pieces, then return them to the oniongravy. Refrigerate until cold.

5. Meanwhile, to make the sour cream pastry, place the butter and flour and a pinch of salt in the bowl ofan electric mixer with a paddle or food processor, then blend until the mixture resembles largebreadcrumbs. Gradually add the sour cream, mixing until the pastry just comes together. Shape into a disc,

then wrap in plastic wrap then chill for at least 20 minutes.

6. Grease 6 holes of a muffin pan with a little olive oil. Roll out the pastry to 3-5mm thick, using a little extraflour for dusting. Cut out six rounds about 4cm bigger than the muffin holes for the pie bases and sixrounds 2cm bigger than the muffin holes for the pie lids. Place a pie base in each hole, then press in inlightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Filleach hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimpthe edges to seal in the filling.

7. Brush the pastry tops with beaten egg, cut a small hole in the centre of each pie for steam to escape.Bake for 25 minutes or until pastry is golden. Remove from the oven and leave to stand for 5 minutes. Turnout and serve with tomato sauce, if desired.

8/13/2019 gary's beef pieGary's beef pie

2/2