Beef and Pepperberry Pie
Miguel visits beautiful Tasmania home of the unique native pepperberry, to cook a scrumptious Beef and Pepperberry pie
Air Date: 28 Jul 2017
Recipe by: Miguel Maestre
Prep Time: 30 minutes
Cooking Time: 1 hour
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- The Living Room
- Miguel Maestre
- Bay Leaf
- Beef Stock
- Brown Onion
- Button Mushrooms
- Crème Fraiche
- Enoki Mushrooms
- Olive Oil
- Oyster Mushrooms
- Puff Pastry
- Red Wine
- Spring Onion
- Unsalted Butter
- Preheat oven to 180°C fan forced.
- Using a small dining plate (around 26cm) as a guide cut a circle in the short crust pastry and place the circle on a baking paper lined baking tray.
- Cut a second circle using the same dinner plate, and then cut out a smaller centre circle, making a circular rim to sit on the base layer of pastry.
- Thinly slice potatoes and spread over the pastry base. Season with salt.
- Bake the pastry for 20 minutes or until the pastry starts to rise and brown. Remove from the oven.
- For the spice rub, grind the dried pepperberries and the porcini mushrooms in a spice grinder or a mortar and pestle until a fine dust is formed.
- Take the steak and crust it in the spice rub. Season well with salt.
- Heat the olive oil in a large frypan. Shake excess spices off the steak and then sear for one minute on each side. The steak will still be raw in the centre. Don’t worry, it will continue to cook as the pie is baking.
- Leave steak to rest whilst you make the gravy.
- Using the same pan over a medium high heat, melt the butter. Add the mixed mushrooms and mixed onions to the pan, allowing them to brown but stirring regularly to stop from burning.
- Add the herbs and garlic and cook for another 2 minutes until fragrant.
- Deglaze with red wine and reduce the liquid by half. This will cook off the alcohol.
- Add the beef stock, reduce by half and leave to cool to room temperature.
- Whilst the gravy is cooking slice the rested steak into thick slices. The steak should still be raw in the centre.
- Once the filling has cooled, spoon it into the base of the pie. Top with sliced steak.
- To finish the pie cut out the same large circle of puff pastry. Brush the rim of the pie with egg wash and then place the puff pastry layer on top.
- Cut shallow curved lines radiating out from the centre of the pastry lid of the pie. Brush with the remaining egg wash.
- Bake at 180°C for 30 minutes or until golden brown and risen.
- Leave to rest for 10 minutes before serving.
- Mix the crème fraiche, horseradish and lemon zest together to accompany the pie. Serve with a garden salad.
Notes: If you prefer a slow cooked pie, you can use the above recipe and substitute the meat with chuck steak, braising for an hour or two until tender before spooning into the pastry case and baking in the oven.