Ingredients
For dusting plain flour
Sea salt and freshly cracked black pepper, to season
1kg Coorong Angus beef chuck, cut into 3 cm cubes
400ml red wine
1 medium-large fennel bulb, trimmed and finely chopped
40g golden shallots, peeled
4 cloves garlic, chopped
475ml Maggie Beer Beef Stock
1 orange, zested
16 green olives, pitted
1 sprig rosemary
2 bay leaves
6 sprigs thyme
1 free range egg, beaten
You'll need to make:
1 batch Sour Cream Pastry
For dusting plain flour
Sea salt and freshly cracked black pepper, to season
1kg Coorong Angus beef chuck, cut into 3 cm cubes
400ml red wine
1 medium-large fennel bulb, trimmed and finely chopped
40g golden shallots, peeled
4 cloves garlic, chopped
475ml Maggie Beer Beef Stock
1 orange, zested
16 green olives, pitted
1 sprig rosemary
2 bay leaves
6 sprigs thyme
1 free range egg, beaten
You'll need to make:
1 batch Sour Cream Pastry
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Methods
Prep time: 30 mins, plus resting time/ Cook time: 7 hours 30 mins.
METHOD
1
Season the flour with salt and pepper, then toss the meat in the seasoned flour, shaking off any excess. In a large deep frying pan, seal the meat in Extra Virgin Olive Oil over high heat in small batches until all the meat is browned.
2
Heat a crockpot to its highest setting, then transfer the sealed meat into it. Deglaze the frying pan with the wine, reducing it by 3/4, over high heat, then add more Extra Virgin Olive Oil and sauté the fennel and shallots over medium heat for 6 – 8 minutes or until soft. Add the garlic and continue to sauté for another 5 minutes.
3
Transfer the vegetables to the crockpot, then add the stock, along with the rosemary, bay leaves, and thyme. Cook on the highest setting for 30 minutes, then turn to the lowest setting and cook at this low temperature for about 6 hours (or even overnight), until the meat is melt-in-the-mouth tender, adding the orange rind and olives in the last 20 minutes. Let the beef mixture cool.
4
Meanwhile, make and chill the Sour Cream Pastry as instructed.
5
To assemble the pies, roll pastry to 5mm thickness and cut to fit the bases of eight individual pie tins (you can buy standard-sized disposable foil pie tins from the supermarket). Make sure the pastry bases overhang the lips of the pie tins, and brush the bases with beaten egg, to help seal in the juices. Cut out the pastry tops.
6
Divide the beef mixture between the pie tins and cover with the pastry tops. Fold the edges of the pastry to seal, then brush the tops of the pies with beaten egg. Return the pies to the refrigerator for the pastry to really set; they can be prepared and refrigerated up to 1 day in advance, but if you’re short of time, you can pop them in the freezer for 10 minutes.
7
Preheat the oven to 220°C. Place the pie tins on a baking tray and bake for 20 minutes until golden brown.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins, plus resting time/ Cook time: 7 hours 30 mins.
METHOD
1
Season the flour with salt and pepper, then toss the meat in the seasoned flour, shaking off any excess. In a large deep frying pan, seal the meat in Extra Virgin Olive Oil over high heat in small batches until all the meat is browned.
2
Heat a crockpot to its highest setting, then transfer the sealed meat into it. Deglaze the frying pan with the wine, reducing it by 3/4, over high heat, then add more Extra Virgin Olive Oil and sauté the fennel and shallots over medium heat for 6 – 8 minutes or until soft. Add the garlic and continue to sauté for another 5 minutes.
3
Transfer the vegetables to the crockpot, then add the stock, along with the rosemary, bay leaves, and thyme. Cook on the highest setting for 30 minutes, then turn to the lowest setting and cook at this low temperature for about 6 hours (or even overnight), until the meat is melt-in-the-mouth tender, adding the orange rind and olives in the last 20 minutes. Let the beef mixture cool.
4
Meanwhile, make and chill the Sour Cream Pastry as instructed.
5
To assemble the pies, roll pastry to 5mm thickness and cut to fit the bases of eight individual pie tins (you can buy standard-sized disposable foil pie tins from the supermarket). Make sure the pastry bases overhang the lips of the pie tins, and brush the bases with beaten egg, to help seal in the juices. Cut out the pastry tops.
6
Divide the beef mixture between the pie tins and cover with the pastry tops. Fold the edges of the pastry to seal, then brush the tops of the pies with beaten egg. Return the pies to the refrigerator for the pastry to really set; they can be prepared and refrigerated up to 1 day in advance, but if you’re short of time, you can pop them in the freezer for 10 minutes.
7
Preheat the oven to 220°C. Place the pie tins on a baking tray and bake for 20 minutes until golden brown.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Autumn and Winter
Dinner
