GARRY'S BEEF, ONION AND GUINNESS PIES
MASTERCHEF AUSTRALIA
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
2L home-made beef stock
1 egg, beaten
Tomato sauce, to serve
MAGGIE BEER'S SOUR CREAM PASTRY
200g chilled unsalted butter, chopped
250g plain flour, plus extra for dusting
½ cup sour cream
1 Preheat the oven to 180°C fan-forced
(200°C conventional).
2 For the pies, add 40ml olive oil to an
enamelled cast-iron casserole, then add the
onion, garlic and thyme and cook over low
heat (use a simmer mat, if necessary) for 40
minutes or until the onion is soft and
translucent, stirring occasionally. Increase
the heat to medium-high, add bay leaves
and cook until the onion 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 olive oil in a large
frying pan over high heat, then cook the
beef in 2 batches until well browned on all
sides. Add the carrot and cook for 5-6
minutes or until golden. Add ¾ of the
Guinness and cook for 5 minutes. Tip beef
and Guinness into onions. Use remaining
Guinness in can to deglaze the beef pan,
scraping all the brown bits 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 fitting lid, 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 onion gravy. Refrigerate until cold.
5 Meanwhile, to make the sour cream
pastry, place the butter and flour and a
pinch of salt in the bowl of an electric mixer
with a paddle or food processor, then blend
until the mixture resembles large breadcrumbs. 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 extra flour for dusting. Cut out
six rounds about 4cm bigger than the
muffin holes for the pie bases and six
rounds 2cm bigger than the muffin holes for the pie lids. Place a pie base in each hole, then press in in lightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the 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. Turn
out and serve with tomato sauce, if desired.
MASTERCHEF AUSTRALIA
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
2L home-made beef stock
1 egg, beaten
Tomato sauce, to serve
MAGGIE BEER'S SOUR CREAM PASTRY
200g chilled unsalted butter, chopped
250g plain flour, plus extra for dusting
½ cup sour cream
1 Preheat the oven to 180°C fan-forced
(200°C conventional).
2 For the pies, add 40ml olive oil to an
enamelled cast-iron casserole, then add the
onion, garlic and thyme and cook over low
heat (use a simmer mat, if necessary) for 40
minutes or until the onion is soft and
translucent, stirring occasionally. Increase
the heat to medium-high, add bay leaves
and cook until the onion 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 olive oil in a large
frying pan over high heat, then cook the
beef in 2 batches until well browned on all
sides. Add the carrot and cook for 5-6
minutes or until golden. Add ¾ of the
Guinness and cook for 5 minutes. Tip beef
and Guinness into onions. Use remaining
Guinness in can to deglaze the beef pan,
scraping all the brown bits 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 fitting lid, 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 onion gravy. Refrigerate until cold.
5 Meanwhile, to make the sour cream
pastry, place the butter and flour and a
pinch of salt in the bowl of an electric mixer
with a paddle or food processor, then blend
until the mixture resembles large breadcrumbs. 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 extra flour for dusting. Cut out
six rounds about 4cm bigger than the
muffin holes for the pie bases and six
rounds 2cm bigger than the muffin holes for the pie lids. Place a pie base in each hole, then press in in lightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the 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. Turn
out and serve with tomato sauce, if desired.
