Ultimate Kiwi Pie
Chunky Beef Pie Recipe
6
Serves
45 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
You can't go wrong with a good Kiwi favourite, the meat is slowly cooked to produce a pull apart beef filling, encased in light flaky pastry.
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High Iron
High Protein
Ingredients
Filling
500g Quality Mark beef steaks
cut into 3cm pieces, e.g. Cross-cut blade steak
2 Tbsp seasoned flour
i
500g pumpkin
seeds removed, peeled and chopped into 2cm chunks
1 onion
chopped
1 carrot
sliced
1/2 cup red wine
i
1 cup beef stock
1/2 x 400g can chopped tomatoes in juice
1 bay leaf
1 Tbsp red wine vinegar
25g butter
softened
2 Tbsp white flour
Pastry
2 sheets short crust pastry
i
2 sheets puff pastry
Egg wash
1 egg yolk
1 Tbsp milk
Method
To make filling
To assemble
Slow cooker option
1
Preheat the oven to 160°C.
2
Roll the beef in seasoned flour.
3
Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches.
4
Transfer beef to an ovenproof casserole dish as you go.
5
Lower the heat and add another dash of oil to the pan.
6
Add the onion and cook until soft, then add the pumpkin and carrot slices.
7
Pour in the red wine, allow to bubble and reduce slightly.
8
Add the stock and tomatoes and stir well. Season.
9
Add to the casserole dish with the bay leaf.
10
Cover meat with a piece of baking paper, cut to fit.
11
Cover with lid and cook for 2½ hours, until the beef is tender.
Start Timer
12
Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste).
13
Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.
Nutrition Information per Serving (418g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2592 kJ (619 kcal)
Protein
25.6g
Total Fat
30.8g
Saturated Fat
17.3g
Carbs
53.1g
Sugars
7.9g
Sodium
665mg
Iron*
3.6mg
* Percentage of recommended daily intake (Aust/NZ)
