RECIPE PAUL ALLAM & DAVID
Mc
GUINESS. PHOTOGRAPHY ALICIA TAYLOR. STYLING GERALDINE
MU
ÑOZ. ALL PROPS STYLIST’S OWN.
GOURMET TRAVELLER 69Masterclass
Meat pie
A
greatpieis thesumoftwoequally
importantparts:thefillingandthepastry.
Therearemanyfillingvariations– leftover
curry,suchaschickenkapitan,worksvery
well– butanybraiseddishwitha goodratioofsauce
tomeatorvegetableswillwork.It’simportantthat
thesauceis slightlythick,butnotgluggy.Beinventive
withleftoverroastchicken,roastvegetablesandgravy.
Usingshortcrustpastryforthebasemakesit easierto
handle,especiallywheneatingindividualpies.It’snot
necessaryfora largepie,butdoesadda goodratio
ofpastrytofilling,andshortcrustwillbakebestwhen
sittingdirectlyagainstthedish.Thetop,meanwhile,is
madefrombutterypuffpastry,whichis lightandcrisp,
andwillriseintheoven.Erronthesideoftoodark
when baking; the pie will be all the better for it.BEEFCHEEKFILLING
2 tbspoliveoil
135 gmmincedbeef
900 gmbeefcheek,cut into
2.5cmpieces
180 mlredwine
1 onion,diced
4 garliccloves,crushed
4 thymesprigs,leavespicked
2 rosemarysprigs,leaves
pickedandchopped
1 celerystalk,diced
750 ml(3cups) veal or chicken
stock
50 mlmaltvinegar
360 gmtomatoes,peeled
(seenote)anddiced
360 gmbuttonmushrooms
60 gm potato starch1
Heatoilin a largecasseroleover
mediumheat.Addminceand
cook,stirringwitha woodenspoonto
breakup,untilbrowned(6-8minutes).
Transfermincetoa bowlwitha
slotted spoon, leaving fat in pan.STEPBY STEP
MAKES1 LARGEPIE(25CM-28CM)
// PREPTIME 30 MINS// COOK2¼HRS
(PLUS CHILLING, RESTING)2
Addbeefcheek,in batches,to
casserolein a singlelayerand
brownovermedium-highheat
(4-5minutes).Drainfatintoa bowl
andreserve.Deglazepanwithhalf
thewine,scrapingbase,thentransfer
beef-cheekmixturetoa bowl.3
Wipecasseroleclean,then
returnfattocasserolewith
onion,garlic,thymeandrosemary,
stirringoverlowheatuntilonionis
tender(10minutes).Addceleryand
stiruntiltender(10minutes).Stirin
vinegar,halfthestockandremaining
wine,andsimmeruntilflavours
combine(5minutes).Addtomato,
remainingstock,beef-cheekmixture
andmince,andseasontotastewith
1 tspsaltand¾tspfreshlyground
whitepepper.Simmer,covered,over
lowheatuntilbeefcheeksarealmost
tender(about1½hours).Stirthrough
mushroomsandsimmeruntil
softened(10minutes).4
Mixpotatostarchwith60ml
(¼cup)coldwaterin a bowluntil
smooth,thenstirit throughbeef
mixturetocombine.Bringback
totheboil,thenremovefromheat
andtransfertoa containertocool.
Refrigerateovernighttochilland
thicken. Meanwhile, prepare pastry.➤NoteTopeel
tomatoes,scorethe
baseswitha cross
andholdthemover
a flameuntilskin
blistersandcan
beeasilyremoved.
Alternatively,score
basesandblanch
tomatoesin a
saucepanof
boiling water.Begin thisrecipethree days
ahead,startingthe pastryfirst.
The puffpastrymakes double
what youneed, butfreeze half
and keep it for a future pie.BOURKESTREET BAKERY’SPAULALLAM
ANDDAVIDMc GUINNESSWALK US
THROUGH MAKING THE PERFECT PIE.