Prep 1hr (+2hr 20min cooking, 2hr cooling, 5min standing time and pastry making time)Bake 45-50minMakes 6 serves
These pies take a much-loved Aussie classic and give it a subtle, aromatic twist. Chuck steak is slow-cooked until tender, then paired with shiitake mushrooms, ginger and a touch of oyster sauce for savoury depth and gentle warmth. A hint of allspice in the shortcrust pastry adds an extra layer of flavour, tying everything together in a way that feels familiar yet just a little unexpected. Baked until golden and crisp, they’re a comforting reinvention of the traditional meat pie.
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 as directed (see Baker's Tips)
1 egg, lightly whisked
Sesame seeds, to sprinkle
Filling
1kg (2lb 3oz) trimmed chuck steak, cut into 2cm (Âľin) chunks
35g (ÂĽ cup/1ÂĽoz) plain flour
60ml (ÂĽ cup/2fl oz) peanut oil
2 small brown onions, chopped
200g (7oz) shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated fresh ginger
250ml (1 cup/9fl oz) good-quality beef stock
500ml (2 cups/17fl oz) 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/425°F (200°C/400°F fan-forced). Brush six 10.5cm/4in (base measurement) x 14cm/5½in (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 (⅛in) thick and about 15cm (6in) in diameter. Repeat with the remaining discs. (Refrigerate the pastry discs on a lined tray as they are rolled if the weather is warm.)Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1.1cm (11mm/½in) piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.
- Gently ease 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 cooled 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/400°F (180°C/350°F 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 immediately.
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.
- The cooked pies will keep in an airtight container in the fridge for up to 2 days. Reheat in an oven preheated to 160°C/315°F (140°C/285°F fan-forced) for 15-20 minutes or until heated through.
- To freeze, wrap uncooked or cooled cooked pies individually in plastic wrap and then seal in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge before baking (as per recipe) or reheating (see above tip).
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.Save
