Pete Campbell’s Delicious Beef Roti Pie

Pies are a winter favourite and nothing beats a good homemade pie, but they can be so fiddly – even with frozen pastry. Pete Campbell’s Beef Roti Pie is a sensational yet simple recipe that cuts out all the fuss, and will have you looking like a total MasterChef when you serve up this tasty treat!

Serves: Makes 6-8 pies

Preparation: 15 minutes

Cooking: 3 hours for filling, 25 mins for pies

Pete Campbell’s Beef Roti Pie – Ingredients:

• 12-16 Katoomba Foods Roti Paratha
• 500g chuck steak, cut into cubes
• 1 brown onion finely diced
• 1 clove garlic, finely chopped
• 1½ cups brown mushrooms roughly chopped
• ½ cup red wine
• 400g can whole peeled tomato
• 1 tbsp worcestershire sauce
• 500ml beef stock
• 2 tbsp cold butter
• Salt
• 1 tbsp corn starch (if needed)

Method:

1. Season beef well with salt and pepper
2. Drizzle some grapeseed oil in a stainless-steel pot over high heat
3. Add beef to pot and sear to caramelise, about 3 minutes
4. Remove beef and set aside, add onions and saute until starting to colour
5. Add mushrooms and garlic and stir, saute for 5 minutes
6. Add red wine and reduce by half, stir well to combine and deglaze pot
7. Return beef to pot and add tomatoes, worcestershire sauce and beef stock and stir well; cover and bring to boil
8. Reduce heat to very low and simmer for up to 3 hours to reduce liquid by half
9. Stir well to break up some of the beef, but leave some larger chunks (If gravy isn’t thick enough: mix corn starch with 1 tbsp of water to make a slurry, add to gravy and increase heat to high, stir well to combine until bubbling.)
10. Remove pot from heat and allow to cool slightly then stir in butter and season with salt to taste
11. Preheat oven to 190C
12. For pie bases, place roti in 12cm pie tins and poke base and side with a fork
13. Bake pie bases in oven for 10 minutes, remove and cool slightly
14. For the lattice pie top, cut roti into 1cm-wide strips
15. Remove every second strip and flip horizontally, then weave with the other strips to make a lattice pattern and lightly brush with grapeseed oi.
16. Fill pie base with pie filling and cover with lattice top, press down on edges and trim excess
17. Bake in oven for 5-10 minutes, until top is cooked