Preparation: 1 hour (includes cooking the filling)
cooks in: 15-20 minutes
This is a really good pie and you can use any meat and vegetable for the filling. I used diced beef but you could use chicken with great results. Or you could just use vegetables.
One tip I would like to share with you is that, I find it easier to make individual pies or two smaller pies than one large one. That way you don’t have to roll out a large piece of pastry and hence less chance of the pastry breaking apart.
• 300g diced beef
• 1/4cup frozen peas
• 1 onion, diced
• I clove garlic, minced
• 1 tomato, diced
• 1 carrot, diced
• 2 stalks celery
• 1tsp tomato paste
• 1tsp Worcester sauce
• 1 tbsp chopped fresh thyme (or 1tsp dried)
• ½ tsp paprika
• a hint of chilli powder (optional)
• 110g banana flour
• 50g butter, cold and cut into cubes
• 2tbsp of water (or beaten egg)
• ¼ tsp of salt
Preheat oven to 170°C
• Start by making the filling. Heat a little butter or oil in a pan and brown the beef. Put it aside on a plate and in the same pan heat a little more butter and add the onion. Let it cook for a minute then add the garlic and tomatoes and cook for a few minutes.
• Add the tomato puree, Worcestershire sauce, paprika and chilli if using.
• Add the beef back to the pan and mix it in with a wooden spoon. Next add the carrots and celery and season with salt and pepper.
• Put in about half a cup of water or stork and cover with a lid and let it simmer on medium heat for about 30min until the beef is cooked.
• Keep checking it, giving it a stir now and then to ensure it doesn’t burn. Add a drop more water if it is getting too dry.
• While the beef is cooking make the short crust pastry
• Sift the flour and salt in a roomy bowl.
• Add the butter to the flour and I like to start by using a fork to mix the butter into the flour. I use the fork to cut the butter into even smaller bits and mix it into the flour.
• Then use your fingertips to lightly rub the butter into the flour and keep doing this until it resembles breadcrumbs. It’s okay to still have bigger chunks of butter in there as well.
• Next drizzle one tablespoon of water or beaten egg and mix this in and try to bring the pastry together. Add another tablespoon of water or egg and bring everything together with your hands leaving a clean bowl.
• Wrap the pastry tightly in cling film and put in the fridge to rest for 30 minutes
• Once the pastry has rested and is ready to roll, put in on a lightly floured surface and put the rolling pin on top of it. Then using the palm of your hand roll the pastry forward and backward and keep dusting with flour if starts to stick to the surface.
• Turn the pastry and move it to sideways but keep rolling backwards and forwards.
• If it does stick to the surface do not try to pick it up with your hands it will break. Instead using a palette knife to run it underneath the pastry to loosen it and then turn it and dust the surface and keep rolling until you have the desired size.
• Put the meat filling in a pie dish (or individual pie dishes) and cover with the pastry.
• Trim the edges of the dish and crinkle the pastry along the edge of the dish.
• Using a sharp knife or skewer cut a small incision in the top of the pastry to let the steam escape during cooking and prevent your pastry going soggy.
• Brush the pie with a beaten egg
• Then bring together all the leftover bits of pastry into a ball, roll it out and using pastry cutters cut out shapes to decorate the top of your pie. Brush these with the beaten egg.
• Put your cake in a preheated oven and cook for 15-20 minutes or until the pie in nice and golden.