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| Chinese Spiced Beef and Mushroom Pie |
This hearty pie with aromatic Asian spices makes a great meal to serve as the weather gets colder
Chinese Spiced Beef and Mushroom Pie ingredients: 3-4 tablespoon vegetable oil. 2 onion, thinly sliced. 250 grams firm button mushrooms, quartered. 1 kilogram chuck steak or cross grain steak, cut into 3 cm pieces. 1/2 cup plain flour. sea salt and freshly ground pepper. 2 cloves garlic, crushed. 1 tablespoon grated fresh ginger. 1/4 teaspoon ground cinnamon. 1/4 cup oyster sauce. 1/4 cup soy sauce. 1/4 cup sweet chilli sauce. 2 whole star anise. 2 cups beef stock
To assemble: 300 grams puff pastry. 1 egg, beaten. Sesame seeds for sprinkling. 5 cup capacity ovenproof pie dish
Chinese Spiced Beef and Mushroom Pie recipe: Preheat the oven to 160C. Heat 2 tablespoons of the oil in a large ovenproof casserole and add the onions and mushrooms with a good pinch of salt. Cover and cook for 10 minutes until the onions are soft, stirring occasionally. Use a slotted spoon to transfer the vegetables to a bowl. Put the flour in a large bowl and season well. Toss the beef in the flour, shaking off the excess. Add more oil to the pan and brown the meat in batches, removing to a plate as it's done. Don't let the flour catch and burn. Return the vegetables to the pan and stir in the garlic, ginger, cinnamon, oyster, soy and sweet chili sauces and bring to the boil, scraping the base of the pan to release any sticky bits. Add the star anise and beef stock and return the meat and any juices in the pan and combine. Cover the meat with a sheet of baking paper then cover tightly with a lid. Braise for 2 hours until the meat is very tender, stirring every 30 minutes. Cool completely before assembling the pie
To assemble: Preheat the oven to 190C. Remove the star anise from the filling and discard. Spoon the meat into the pie dish. Roll the pastry out and cut a top that is 2 cm larger than the pie dish, then cut thin strips from the scraps of pastry. Brush the edges of the pie dish with egg and lay the pastry strips around the rim, pressing then on to stick. Brush the border of the pastry top with egg then place egg down over the top over the meat. Use the prongs of a fork to press the edges together to seal. Brush with the egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes until the pastry is puffed and golden and the filling is hot.
