2020-03-01 The Australian Womens Weekly Food

PIE high

Everyone adores a pie, whether savoury or sweet – this recipe

offers a mouthwatering taste of our new book, The Pie Maker.

Availablewhereallgoodbooks are

soldandawwcookbooks.com.au

THEPIE

MAKER

Extracton

page 130

ONSALE

NOW

PUB-STYLE GUINNESS

BEEF PIES

PREP + COOK TIME 1 HOUR (+ COOLING)

MAKES 6

6 sheets frozen shortcrust

pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, beaten lightly

Potato mash and gravy, to serve

BEEF FILLING

2 cloves garlic

2 teaspoons fresh rosemary

1 small onion (80g)

1 stalk celery (150g)

1 medium carrot (120g)

3 portobello mushrooms (150g)

750g beef eye fillet steak

1 tablespoon extra virgin olive oil

1 tablespoon plain flour

1 cup (250ml) Guinness

½ cup (125ml) beef stock

1 Make beef filling.

2 Lightly grease and preheat a 4−hole

(¾−cup/180ml) pie maker.

3 Using the pastry cutter provided with

the machine, cut six large rounds

(15.5cm) from shortcrust pastry and six

small rounds (12cm) from puff pastry.

Line holes with shortcrust pastry rounds,

pressing into base and side. Refrigerate

remaining rounds until needed.

4 Spoon ⅔ cup beef filling into each pie

case. Top with puff pastry rounds; press

edges firmly to seal. Brush pastry with

egg. Close lid; cook pies for 9 minutes

until pastry is golden. Remove pies;

transfer to a wire rack. Repeat with

remaining pastry rounds, beef filling

and egg wash to make 6 pies in total.

5 Serve pies topped with mashed potato,

leftover filling and gravy.

BEEF FILLING

Finely chop garlic, rosemary and

vegetables. Cut beef into 3cm pieces. Heat

half the oil in a heavy−based saucepan

over high heat; cook beef in batches, until

browned. Transfer to a plate. Heat

remaining oil in same pan; cook garlic,

rosemary and vegetables until softened.

Stir in resting juices from beef then flour

until mixture bubbles. Add Guinness and

stock; bring to the boil. Reduce heat;

simmer, covered, for 10 minutes. Remove

lid; simmer for 5 minutes until sauce

thickens. Add beef; cook, uncovered, for

PHOTOGRAPHER, STYLIST & RECIPE DEVELOPER 1 minute. Season. Cool. (Makes 4 cups.)

BREE HUTCHINS

Test

Kitchen

Notes

For a more economical

cut of beef, try finely

chopped rump steak

instead of eye fillet.

Pies and filling will keep

for up to 3 months in

airtight containers in

the freezer. Thaw in

fridge overnight.

Reheat in pie maker

for 11 minutes.

AWW FOOD • ISSUE FIFTY EIGHT 11

Cook the Cover