Classic Meat Pie
“THE TENDERNESS AND FLAVOUR OF THE MEAT IS THE STAR, WITH THE CRUNCHY PASTRY PLAYING A SUPPORT ROLE”
½ cup plain flour seasoned
1 kg stewing steak trimmed and diced to 1cm
4 tbs oil
2 onions chopped coarsely
2 cups beef stock
2 tbs worcestershire sauce
1 tsp dried thyme
2 tbs chopped fresh parsley
1 oversize sheet shortcrust pastry
1 sheet savoury puff pastry
1 egg beaten
Trim the baking paper to slightly bigger that the edge of the plate. Line the base and sides with the shortcrust pastry, and trim to the edge of the plate. Baking paper should be hanging out round the edge.
Spoon in the pie mixture and level off. Butter the edge of the base pastry, and lay the sheet of puff pastry across the top. Trim the top to the edge of the plate and score in 3 places in the centre. Fold over the edges of the base and top pastry, crimping as you go. Paint on beaten egg as a wash.
Cook uncovered in an oven pre heated to 190 degrees for minimum of 30 minutes until golden brown on top. Remove from the oven, and lift from the dish with the baking paper. Place on an oven rack and cook for another 10 minutes.
Will serve six with a veggie.
IT'S VERY IMPORTANT TO GET THE CONSISTENCY OF THE FILLING RIGHT, ENDING UP WITH A VERY STIFF MIXTURE THAT WILL CUT WELL WHEN HEATED AND SERVED.
Pie filling needs attention and time to get right consistency.
After trimming and dicing the meat, place in a plastic shopping bag with flour and shake to coat meat completely. Heat half the oil in a non stick pan and cook half of the meat on high heat, stirring continually, until browned on all sides. Remove to colander. Repeat that process with the second half of the meat.
Heat some oil in a non stick pot over medium heat, and add the onions. Cook for 5 minutes or until softened and golden. Return meat to the pan and add thyme, Worcestershire sauce, and 1½ cups of the stock, reserving the rest if needed. Reduce the heat and simmer for 2 hours covered. During the cooking process manage the level of the liquid and the covering of the pan to end up with a very solid mixture for the pie, and the meat very tender from the slow cooking. Stir in the parsley at the end and take off the heat. Cool and refrigerate for at least 2 hours or overnight.
Grease a 20cm (8”) pie dish with melted butter, and then line the dish with baking paper.