Beef and Ale Pie
There are no surprises here – just good, old-fashioned, yummy comfort food. It may not be pretty (though our lovely picture suggests otherwise), but who cares, serve it up and let’s eat!
When it comes to meat pies, no one does them better than the Aussies, apart from maybe the Pommies...so you decide.
Make your own pastry...and we are talking hands down the best thing you will eat this winter. Make sure you tag me on socials...or I'll never believe it!
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- 5 cloves garlic
- 320 Grams brown onions, cut in pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 350 Grams portobello or brown mushrooms, sliced
- 1 sprig rosemary, stalks removed
- 120 Grams pale ale
- 800g–1kg gravy beef, cubed
- 2 Tablespoons corn flour
- Freshly ground black pepper to taste
- 30 Grams fish sauce
- 60 Grams Umami Paste
- 1 bay leaf
- 1 Batch Flaky Butter Pastry OR 2–3 sheets commercial puff pastry
- Egg wash
Place garlic, onions and EVOO into the Thermomix bowl and chop 2 sec/speed 4. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
Add remaining ingredients except pastry and egg wash and cook 60 min/90°C/Reverse/speed 1. Cool slightly.
Preheat oven to 200°C.
Pour pie filling into deep-sided ceramic pie or baking dish.
Cover with pastry and seal edges. Brush with egg wash and bake for 30–40 minutes until golden and puffed.
Serve with steamed vegetables and jacket potatoes.
You can make individual pies with this mixture. Fully cooling the filling before getting it near pastry is always advisable.
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