Ultimate Kiwi pie
A beloved steak pie recipe
6
Serves
45 mins
Prep Time
3 hrs 20 mins
Cook Time
Recipe author
Kathy Paterson
You can't go wrong with a good Kiwi favourite, the meat is slowly cooked to produce a pull apart beef filling, encased in light flaky pastry.
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Ingredients
Filling
500g Quality Mark beef steaks
cut into 3cm pieces, e.g. Cross-cut blade steak
2 Tbsp seasoned flour
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500g pumpkin
seeds removed, peeled and chopped into 2cm chunks
1 onion
chopped
1 carrots
sliced
1/2 cup red wine
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1 cup beef stock
1/2 x 400g can chopped tomatoes in juice
1 bay leaf
1 Tbsp red wine vinegar
25g butter
softened
2 Tbsp white flour
Pastry
2 sheets short crust pastry
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2 sheets puff pastry
Egg wash
1 egg yolk
1 Tbsp milk
Method
To make filling
To assemble
Slow cooker option
1
Preheat the oven to 160°C.
2
Roll the beef in seasoned flour.
3
Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches.
4
Transfer beef to an ovenproof casserole dish as you go.
5
Lower the heat and add another dash of oil to the pan.
6
Add the onion and cook until soft, then add the pumpkin and carrot slices.
7
Pour in the red wine, allow to bubble and reduce slightly.
8
Add the stock and tomatoes and stir well. Season.
9
Add to the casserole dish with the bay leaf.
10
Cover meat with a piece of baking paper, cut to fit.
11
Cover with lid and cook for 2½ hours, until the beef is tender.
Start Timer
12
Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste).
13
Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.
Nutrition Information per Serving (418g)
Heart and belly warming pie....what's better on a cool evening? With a boost of essential nutrients to boot! This nutrition analysis is based on 6 serves.
Energy
2592kJ (619 kcal)
Protein
25.6g
Total Fat
30.8g
Saturated Fat
17.3g
Carbs
53.1g
Dietary Fibre
5.2g
Sodium
665mg
Iron
3.6mg
Zinc
4.8mg
Vitamin B12
1.4µg
