Australian Gourmet Traveller - (06)June 2019 (1)

GOURMET TRAVELLER 71

Usingshortcrustpastry forthebase

makes iteasierto handle,especially

wheneatingindividualpies.Abase

isn’tnecessary fora largepie,butwill

add a good ratio of pastry to filling.

PASTRYBASE
400 gmplainflour
200 gmchilledunsalted
butter,diced
1 tspsalt
1½ tsp white vinegar

1

Combineflour,butterandsalt

ina foodprocessorandpulse

untilit resemblesfinecrumbswith
no lumps left. Combine vinegar

with60mlwaterandaddtoflour

mixture.Pulsea coupleof times

untila doughforms.

2

Shapedoughintoa discabout

2cmthick,wrapinplastic

wrapandrefrigerateovernight.

3

Bringdoughtoroom

temperature(20minutes),then

rollouttoa 4mm-thickround.If

makingindividualpies,cutrounds

about 1cm larger than pie tins.

TOASSEMBLE

1 quantitypastrybasedough

½ quantitypuffpastrydough

1 quantitybeef-cheekfilling

1 eggwhiskedwith1 yolkand

80ml (⅓ cup) milk, for eggwash

1

Preheatovento200°C.Line

a 25cm-28cmpietin(seenote)

withpastrybasedough,pressing

wellintothesides.Fillwithchilled

beef-cheekfilling.Brushedgeof

pastrywitheggwashandtopwith

puffpastrylid.Piercea holeinthe

centretoallowsteamtoescape.

Trimedges,pressalltheway

aroundtoseal,andbrushtop

witheggwash.Usetrimmings

tocreatedecorationsandbrush

witheggwashagain.Bakeuntil

pieis deepgolden,pastryis

cookedthroughandfillingis

hot (40-45 minutes).

NoteThebestpie

tinsaremade

ofmetal– they

producea crisp

base– butceramic

canalsobeused.

If you’remaking

individualpies,bear

in mindthecooking

time will vary.