Happy Australia Day! Here is an improved version of the previous meat pie, instead of minced meat, we’ll use juicy, tender steaks, with a beer or ale of your choice, I use Guinness.
You need: 1 tablespoon olive oil; 1/2 tbsp butter; 1/2 large red onion; 2 carrots; 1/4 lb mushroom; 1 tbsp balsamic vinegar; 2 cloves garlic; 1 1/2 lb skirt steak; 1tbsp black pepper; 1 tsp salt; 1 tbsp flour; 1/2 cup beef stock; 1 tbsp tomato paste; 1/2 cup dark beer or ale; 2 tbsp Worcestershire sauce; 1 sheet shortcrust pastry; 1 sheet puff pastry; 1 egg
How to make this:
- Finely mince the red onion and garlic, roughly chop the carrots and slice the mushrooms, then heat up a pan on medium with butter, cook the onion, garlic, and carrots for 5 min, then pour in the vinegar and cook for another 7 min, until the onion are caramelized
- Cut the steak into strips, then toss it with some olive oil, salt, and black pepper, then in a pan heated over high heat, brown the meat for about 2 min per side, then add in the sliced mushroom to soak up all the remaining fat
- Pour the beer into the pan right after the meat is browned, maintain the high heat while stirring constantly in order to deglaze the pan, after about 1 min, turn the heat down to medium-high, and add the flour, tomato paste, Worcestershire sauce and beef stock, stir constantly to prevent any lumps. After about 3 min (or until the sauce thickens in the pan), turn off the stove
- Roll the shortcrust pastry and puff pastry into the thickness of 1/4 cm, use the shortcrust pastry as the bottom and puff pastry on top, brush it with a layer of egg wash, then bake it in a 175 C or 350 F degree oven for 30 min
- Serve it with some chip, mashed potatoes or peas