fbpx

Meat Pie Season With Curtis Stone

Curtis Stone Meat Pie
Shonagh Walker

Lifestyle Writer

Mar 19, 2021

“Meat pie, cold drinks, get your hot pies, cold drinks here…”

Curtis Stone is beaming from the kitchen of his hugely successful Pie Room by Gwen, a tasty pastry-packed pivot in times of Covid. AFL season has kicked off, which means pie eating season has too!

“When I think of a meat pie, I always think of being at an AFL footy game in my hometown of Melbourne, where the meat pie is a signature snack of the game.”

While Curtis’s Pie Room serves a delectable selection of sweet pies, it also has plenty if recipes for a can’t-beat-good-ole-aussie-pie!

https://www.instagram.com/p/CLDUASqlecS/?utm_source=ig_web_copy_link


Curtis says, “I’m sharing my recipe for the ultimate homemade version so you can bring a little Aussie footy spirit into your home. A super-buttery pastry dough is filled with seasoned finely chopped or ground meat and minced vegetables. Serve the pies with a simple green salad or with tomato sauce!

https://www.instagram.com/p/CLGNwTQFEGM/?utm_source=ig_web_copy_link

Serves: 6

Prep Time: 30 minutes

Cook Time: 1 hour and 45 minutes

Make-Ahead: The meat pie can be assembled up to 2 weeks ahead and frozen in an airtight container. Do not thaw before baking, but add 10 minutes to the baking time (50 minutes total).

Ingredients

Filling:

1/4 cup extra-virgin olive oil

1 small brown onion, finely chopped

1 celery stalk, finely chopped

1 small carrot, finely chopped

60g prosciutto di Parma (about 5 slices), finely chopped

875g beef mince

Sea salt and freshly ground black pepper

90g chicken livers (about 3), rinsed, cleaned, and finely chopped

1 1/2 tablespoons tomato paste

1/8 teaspoon ground allspice

1/2 cup dry white wine

1/2 cup milk

1 1/2 tablespoons plain flour

3 cups salt reduced beef stock

To Assemble the Meat Pie

Plain flour, for dustingButtery Pastry Dough (page 147), shaped into 12 discs and chilled

1 large egg

1 tablespoon cream

Method

To make the filling:

  1. Heat a large heavy pot over medium-high heat. Add the oil, then add the onion, celery and carrot and sauté for about 5 minutes, or until the vegetables are tender but not browned. Add the prosciutto and sauté for 2 minutes.
  • Crumble the beef into the pot and season with salt and pepper. Cook, stirring with a wooden spoon to break up the beef, for about 5 minutes, or until the meat is just cooked and no longer pink. Add the chicken livers and cook for about 2 minutes, or until the livers are just cooked and no longer pink. Add the tomato paste and allspice and cook, stirring, for about 2 minutes, or until the tomato paste is well blended.
  • Stir in the wine and cook for about 2 minutes, or until it evaporates completely. Reduce the heat to medium, add the milk and cook, stirring occasionally, for about 2 minutes, or until the milk has reduced by three-quarters and the sauce is thick and creamy. Sprinkle the flour over the mixture and cook for about 1 minute, stirring constantly, or until well blended.
  • Add the stock, bring to a simmer, and simmer for 25 minutes, or until the liquid has thickened and reduced by one-quarter. Season with salt and pepper. Set the mixture aside to cool. (You should have about 4 1/2 cups filling.)

To assemble and bake the pies:

  • To assemble and bake the pies, position a rack on the lowest rung of the oven and set a baking tray on the rack. Preheat the oven to 200°C. (Being close to the source of heat will help the bottom crusts bake and brown properly.)
  • On a floured work surface, roll out 1 disc of dough to a 15cm round about 2.5mm thick. Line a 12cm disposable aluminium pie pan with the dough. Repeat with 5 more dough balls and pie pans. Divide the filling among the pans, using about 3/4 cup filling per pie.
  • Roll out the remaining 6 dough pieces to 15cm rounds and lay them over the filling. Trim the dough overhang to 1cm. Pinch the bottom and top crusts together to seal, and fold them under. Crimp the edges. Using your finger, make a hole in the centre of each top crust.
  • In a small bowl, whisk the egg and cream to blend. Using a pastry brush, lightly brush the tops of the pies with the egg-cream mixture.
  • Place the pies on the preheated baking tray in the oven and bake for about 40 minutes, or until the crust is deep golden and the filling is bubbling. If the crust begins to brown before the filling bubbles, tent the pies with foil. Let the pies cool on a wire rack until warm before serving.

ABOUT THE AUTHOR

By Shonagh Walker

Lifestyle Writer

Shonagh Walker is a multi-award-winning lifestyle writer and author specialising in beauty, health, fashion, travel, pets and animals. Her career spans over 30 years, and she can't recall a day during that time, where she hasn't been excited to get to work!

SHARE THIS POST


The Carousel
Newsletter

Loading...