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“This is the cover recipe from the June '07 Aussie magazine "delicious". After the pan cooking, I put it in my slow cooker for about 4 hours on low. Instead of 6 individual pies, I made one big pie using 2 sheets of pastry. The recipe below is exactly from the magazine. Use less liquid for a slow cooker. It was a huge hit with my son & hubby.”
READY IN:
32mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 160°C Cut 1 onion into 6 thick rounds & set aside.
  2. Finely chop the other onion.
  3. Toss meat in harissa.
  4. Heat oil in a flame-proof casserole (or large non-stick fry pan for slow cooking) on med-high heat. Brown beef in batches then set aside.
  5. Add chopped onion to pan & stir for 3-4 mins till soft. Add paste, stir for 1 minute.
  6. Add beef & flour & stir for 1 minute.
  7. Add wine, stock, bay leaves & cinnamon the season.
  8. Bring to a boil, then cover & place in oven (or remove to slow cooker) & cook for 2 hours for oven, until meat is tender.
  9. Stir in olives, dried tomatoes & mint. Cool completely.
  10. Turn oven to 200°C Brush reserved onion slices on one side with oil & coat in sugar.
  11. Fry on med heat, sugar side down, for 1 min to brown.
  12. Divide beef evenly between 6 350ml pie dishes (or place in one large dish).
  13. Cover with pastry & trim edges.
  14. Place 1 onion slice in centre of each pie (or down the middle of one large pie).
  15. Brush pastry with egg & bake for 20-25 minutes until golden.

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