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• Plain flour, for dusting
• Sea-salt flakes and freshly
ground black pepper
• 1 kg Coorong Angus Beef
chuck, or other quality
beef chuck, cut into 3cm
• Extra virgin olive oil, for
• 400 ml shiraz
• 1 medium-large fennel
bulb, trimmed and finely
• 400 g golden shallots,
• 4 cloves garlic, chopped
• 2 cups (500 ml) veal or
Golden Chicken Stock
(Maggie Beer’s Autumn
Harvest, page 181)
• 1 sprig rosemary
• 6 sprigs thyme
• 2 fresh bay leaves
• Finely chopped rind of 1
• 16 green olives, pitted
• 1 × quantity Sour-cream
Pastry (Maggie Beer’s
Autumn Harvest, page
• 1 egg, beaten
lthough I usually make this pie with my Sour-cream Pastry
(Maggie Beer’s Autumn Harvest, page 177), when given the
challenge of making it with a luscious gluten-free pastry I
couldn’t believe just how wonderful it was. As part of the TV
series The Cook and The Chef, the ABC suggested I test out
the pies at Colin’s squash club, as they always have supper at
the end of competition nights. I might add that as it’s the Barossa squash club,
the supper is usually quite a different kettle of fish from that served at most other
sporting clubs. Many local wine-makers are members, and on the table that
night there were at least 18 bottles of really top-quality red; it was winter, after
all, and they had been told I was coming with a beef and shiraz pie.
I made 32 individual pies, half with Choux Pastry-style Gluten-free Pastry
(Maggie Beer’s Autumn Harvest, page 178) and the other half with a cream
cheese-based gluten-free pastry. The fascinating thing was the overwhelming
support for the choux pastry-style, which absolutely flummoxed me as my
own preference was for the crisper, more shortcrust style of the cream-cheese
version. The players were so enthusiastic that I think they would each have eaten
a second one if I’d made enough. It was obvious that the combination of hard
exercise, a cold winter’s night and the seductive smell of freshly baked pies had
great appeal – I think they’ll ask me back.
While I slowly braise the meat in a crockpot on its lowest setting, it could easily
be cooked in a heavy-based cast-iron casserole over low heat with a simmer mat
or in a 120°C oven for a few hours.
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 olive oil over
high heat in small batches until all the meat is browned.
Heat a crockpot to its highest setting, then transfer the sealed meat to it.
Deglaze the frying pan with the wine, reducing it by three-quarters over high
heat, then add the wine to the crockpot. Return the frying pan to the stove, then
add more 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.
Transfer the vegetables to the crockpot, then add stock to the frying pan, bring
to a rapid boil over high heat then add it to the crockpot with the herbs. 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.
Meanwhile, make and chill the pastry as instructed.
To assemble the pies, roll pastry to a 5 mm thickness and cut to fit the bases
of 8 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
Divide the beef mixture among 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; about 15 minutes.
Preheat the oven to 220°C. Place the pie tins on a baking tray and bake for 20
minutes or until golden brown.
Extract from Maggie Beer’s Autumn Harvest Recipes by Maggie Beer,
photography by Mark Chew, published by Lantern on February 24, 2016.
RRP AU$29.99 . See page 52 for more information.
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