Geoff Jansz gave a famous Aussie icon a much-needed facelift! This mouth-watering, chunky meat pie will feed a family of 4.
Ingredients
750g chuck steak, diced
2 tablespoons flour
oil for frying
1 cup onion, diced
1 cup carrot, diced
1 cup potato, diced
1/2 cup celery, diced
1/2 cup red wine (or beer or port)
3 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 heaped tablespoon tomato paste
1 heaped tablespoon tomato chutney
1 bay leaf
2 tablespoons brown vinegar
pepper, to taste
1 cup water
ham, cubed and lightly fried
mushrooms, sauteed
boiled eggs, quartered
1 sheet puff pastry
1 egg, beaten
Method
Preheat the oven to 200°C. Lightly dust the diced steak with flour and fry until golden brown. Remove meat from the pan and set aside. Put the chopped vegetables into the pan and fry until softened. Pour in the wine (or beer or port), and allow to reduce. Add the Worcestershire sauce, mustard, tomato paste, tomato chutney, bay leaf, vinegar and a little pepper. Stir until the paste has dissolved. Return the meat to the pan, add the water and cook gently for 1 hour. Allow to cool, then remove the bay leaf. Place the filling in a pie dish. Arrange mushrooms, boiled eggs and cubed ham on top. Cut the sheet of puff pastry so that it is slightly larger than the circumference of the dish. Brush the outside edges of the dish with egg wash or a little water. Place the pastry over the top and press down over the edges of the dish. Lightly score the pastry diagonally from both sides. Trim the edge, then brush the surface with egg wash. (Tip: Geoff says you must always put puff pastry into a hot oven, otherwise it won’t puff and will just turn into a slab.) Place the pie on the middle shelf of the oven, and bake until the pastry has risen and the top is golden (15-20 minutes).