Talk about the power of reality tv shows, MasterChef Australia to be specific. Hubby was watching a masterclass episode a few weeks ago and was so enticed by this beef pie. I did not see the episode myself, good thing the recipe was posted on its website and so for the master of the house, I made these beef, onion and Guinness pies.I did not make my ow pastry but bought some ready-to-use pastry sheets from the supermarket. If you are feeling a lot more adventurous, by no means go ahead and make your own pastry and have the complete “masterchef” experience.
For the 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
- 1L home-made beef stock
- 1 egg, beaten
- Tomato sauce, to serve
If you want to make your own sour cream pastry, here is the link to the recipe:
1. 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.
2. 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.
3. 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.4. 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 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.5. Brush the pastry tops with beaten egg, cut a small hole in the centre of each pie for steam to escape. 6. Bake in a pre-heated oven (200C) for 25 minutes or until pastry is golden. Remove from the oven and leave to stand for 5 minutes.7. Turn out and serve with tomato sauce, if desired.
Recipe from MasterChef Asutralia