DAVE’S MEAT PIES
These pies can be summed up with one word: EPIC. Not only are they totally delicious, they are incredibly nourishing and exactly the type of meal you want to enjoy on a chilly winters’ eve. While this recipe does not include “homemade” pastry, substitute your own pie pastry and puff pastry recipes! You can use good quality premade pastry as a time-saver. This recipe already takes two days to make, but the result is worth it. Thanks to our friend David Paterson, GM and Winemaker at Tantalus Vineyards, for sharing (and for making them and letting us eat ALL OF THEM in the first place!).
DAY 1: PREPARE THE FILLING
STEAK AND GUINNESS PIE FILLING
1 kg chuck steak, cubed
2 tsp olive oil
2 carrots, finely diced
2 lg onion, finely diced
2 x cans of Guinness Stout
2 x bay leaves
Ground black pepper (to taste)
1. Chop the chuck steak into 1 cm squares. Over med-high heat, brown the steak with oil.
2. Add browned steak cubes, carrots, onions, bay leaves, pepper, and Guinness into a large pot. Simmer for 2-3 hours until the meat is super tender. Remove from heat.
3. Let the steak mixture fully cool over night, preferably not in the fridge. This will allow for the flavours to integrate more completely.
CHICKEN PIE FILLING
Whole roasted chicken
2/3 c peas, corn, or veg mix
1/2 c diced onion, lightly sauteed
1/2 c diced carrot, blanched
4 tbsp butter
4 tbsp flour
2 1/2 c milk, heated
Ground black pepper
Oregano & sage
1. Break down the entirety of the roast chicken, using white and brown meat from all parts you see fit. Chop up the chicken into small chunks; set aside.
2. Sautee onion and blanch the carrots; set aside.
3. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add oregano and sage to taste; add salt* and pepper to taste. Pour in 2/3 c of veg mix, along with onion and carrot. Lower the heat and continue to cook, stirring for 2 to 3 minutes more. Remove from heat and let the mixture cool completely. Store in a cool place.
DAY 2: ASSEMBLE THE PIES
YOU WILL NEED:
4 x 9″ pie pans
4 x 9″ pie pastry shells
Puff pastry for 4 pie toppers
2 x eggs, beaten, for egg wash
1 1/2 c cheddar cheese, grated (steak pie only)
1. Remove pastry from fridge and bring to room temperature. This will keep it from puffing up too much.
2. Lay out your pie pastry and place into the pans. Pour fully cooled mixtures into each base. For steak pie, spread grated cheese on top of each of the pies.
3. Place puff pastry on top of each pie; seal edges gently with a fork, and brush egg wash on each pie.
4. Preheat oven to 375C; bake pies for 30-45 min until pastry is golden brown.
5. Let pies cool slightly; serve to only people who deserve it.
*A NOTE ABOUT SALT: It’s important to remember that there is salt in the pastry already. SO, adding salt to either of the fillings may result in an overly salty pie. David strongly suggests not adding salt, as you’ll get that salinity from the pastry as the pies cook.
MAKES 4 X 9″ PIES
Contributed by David Paterson