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Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves
The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.
Ingredients
3 quantities shortcrust pastry (each with the addition of 1 teaspoon ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker's Tips)
1 egg, lightly whisked
sesame seeds, to sprinkle
Filling
1kg trimmed chuck steak, cut into 2cm chunks
35g (¼ cup) plain flour
60ml (¼ cup) peanut oil
2 small brown onions, chopped
200g shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated ginger
250ml (1 cup) good-quality beef stock
500ml (2 cups) water
2 tablespoons oyster sauce, or to taste
Method
- Place the chuck steak in a large bowl, sprinkle with the flour and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the steak chunks, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan if necessary. Add the remaining 1 tablespoon oil, onion and shiitake mushrooms and cook over a medium-high heat, stirring occasionally, for 5 minutes or until the onion and mushrooms start to soften. Reduce the heat to medium, add the garlic and ginger and cook for a further 1 minute, stirring occasionally, or until aromatic. Return the steak to the pan with the stock, water and 1 tablespoon of the oyster sauce and bring to a simmer.
- Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Uncover and then simmer for a further 30 minutes to 1 hour, stirring frequently or until the meat is tender and the liquid has reduced and thickened to a thick sauce consistency. Stir in the remaining oyster sauce, taste and adjust seasoning by adding a little more oyster sauce if necessary. Transfer the mixture to a heatproof bowl, cover and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 220°C (200°C fan-forced). Brush 6 x 10.5cm (base measurement) x 14cm (top measurement) metal or foil pie dishes. Unwrap the pastry discs and divide each into quarters. Shape a quarter into a disc and use a lightly floured rolling pin to roll the pastry on a lightly floured bench top into a round until about 3mm thick and about 15cm in diameter. Repeat with the remaining discs. Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1cm piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.
- Gently ease the the uncut pastry discs into the pie dishes and use your fingertips to press the pastry gently into the corners without stretching it — it will overhang the dishes slightly. Divide the steak mixture between the pastry cases to fill. Place a lid over the mixture to cover each pie, brush the edge of each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping with your fingertips or pressing with a fork together to seal. Brush the top of each pie lightly with some of the remaining egg wash and sprinkle with sesame seeds.
- Reduce the oven to 200°C (180°C fan-forced) and bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and a deep golden. Stand the pies in the dishes for 5 minutes before turning out and serving.
Baker's Tips
- Don't be tempted to make the 3 quantities of pastry all at once. Making them separately makes the pastry easier to handle and will give you a better final result.
Photography by Alan Benson.Save
Prep 50min (+30min cooling and 30min standing time)Bake 25minMakes about 12
I debated about what to call these — a combination of the much-loved Arnott’s iced VoVo biscuits and the iconic lamington. Such a visual treat. I hope you love these fun little cakes as much as I do.
Ingredients
130g (2 cups) shredded coconut
48 fresh raspberries, halved lengthways, to decorate
Cakes
melted butter, to grease
105g (¾ cups) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
1½ tablespoons raspberry jam
Raspberry frosting
2 egg whites
75g (⅓ cup) caster sugar
2 tablespoon raspberry jam, warmed and sieved
rose pink food colouring
Method
- Preheat the oven to 180°C (160°C fan-forced). Brush a 12 x 80ml (⅓ cup) rectangular friand or mini-loaf pan with melted butter to grease.
- Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Divide half the mixture among the friand pans and spoon the surface of each with the back of a teaspoon. Spoon ½ teaspoon of jam into the centre of each and then spoon the remaining cake batter over the top to cover, dividing evenly, and smoothing the surfaces carefully with the back of the spoon.
- Bake for 20-25 minutes or until the cakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the pan, then transfer to a rack to cool completely (this will take about 30 minutes).
- To make the raspberry frosting, choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to lowest possible setting. Put the egg whites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers — if it still feels grainy then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 3-5 minutes or until very thick and glossy. Whisk in the jam until evenly combined. Add 2-3 drops, or enough to reach desired colour, of the food colouring to the meringue mixture and whisk until evenly combined.
- When the cakes are cool, spread the coconut on a tray. Spread the raspberry frosting over the top and sides of a cake and then dip the sides in the coconut to coat. Place on a serving plate and place 4 raspberry halves down the centre on top to decorate. Repeat with the remaining cakes, frosting, coconut and fresh raspberries. Set aside for 30 minutes for the frosting to firm slightly before serving.
Baker's Tips
- These cakes, without the fresh raspberries, will keep in an airtight container at room temperature for up to 2 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites.
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Photography by Alan Benson.
