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Aussie Steak & Portobello Mushroom Pie

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“This is a hearty gourmet version of Australia's very own meat pie, and it goes down well with a cold lager. I like to use chuck steak for this. Adapted from a recipe by Bill Granger, one of my favorite chefs.”
3hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 300F (150C).
  2. In a large bowl, combine flour, paprika, and salt and pepper to taste.
  3. Toss the cubed meat in the flour mixture.
  4. Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
  5. Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
  6. Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
  7. Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
  8. To make the pies, preheat oven to 400F (200C).
  9. Butter the rims of 8 individual pie dishes or ramekins.
  10. From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
  11. Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
  12. Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
  13. Brush each pastry top with the remaining egg yolk.
  14. With a sharp knife make 3 piercings in the top of each pie.
  15. Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.

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