Spicy Shin of Beef Pie
This is a fine and dandy meat pie. A pie the way pies are meant to be, fruit is for bats. But I think "spicy" is used a bit liberally. It's grandma spicy, really.
It's a good pie for good times. The filling is best made a day in advance since it should be cold when you put it in the pastry.
Serve with mashed potatoes and ketchup.
It's a good pie for good times. The filling is best made a day in advance since it should be cold when you put it in the pastry.
Serve with mashed potatoes and ketchup.
Stuff You Need
Components for the filling:
750g boned shin of beef, in 20mm thick slices or 1-1.4 kg beef shin-on-bone, sliced 20mm thick or Chuck steak
1/2 c tomato sauce
1/2 c water
3 T soy sauce
1 t honey
1 clove of garlic, crushed
flour or cornflour to thicken
Components for the pastry:
2 cups of standard flour
Pinch of salt
2 Tablespoons of lemon juice
4 oz butter (grated)
750g boned shin of beef, in 20mm thick slices or 1-1.4 kg beef shin-on-bone, sliced 20mm thick or Chuck steak
1/2 c tomato sauce
1/2 c water
3 T soy sauce
1 t honey
1 clove of garlic, crushed
flour or cornflour to thicken
Components for the pastry:
2 cups of standard flour
Pinch of salt
2 Tablespoons of lemon juice
4 oz butter (grated)
Filling
Trim outer skin and any fat or gristle from beef. Cut meat into rectangles about 50mm by 60mm.
Combine tomato sauce, water, soy sauce, honey, and optional garlic or fresh ginger. Pour over meat.
Transfer to a pot. Cover and cook at a low flame until tender.
Combine tomato sauce, water, soy sauce, honey, and optional garlic or fresh ginger. Pour over meat.
Transfer to a pot. Cover and cook at a low flame until tender.
Thicken
Thicken with flour (or cornflour) mixed to a paste with cold water. Stir in paste and simmer for 10 minutes.
Remove from heat and refrigerate until cold. This step is important in order to not overcook the meet after folding into a delicious pastry envelope.
Remove from heat and refrigerate until cold. This step is important in order to not overcook the meet after folding into a delicious pastry envelope.
Make Top and Bottom Pastry
The components again:
2 cups of standard flour
Pinch of salt
2 Tablespoons of lemon juice
4 oz butter (grated)
Sift the flour.
Add the grated butter. Rub in the butter between your fingers until it has a crumbly texture.
Dig a well in the centre and add lemon juice.
Add water to the flour until it makes a dough that you can roll out with a rolling pin.
2 cups of standard flour
Pinch of salt
2 Tablespoons of lemon juice
4 oz butter (grated)
Sift the flour.
Add the grated butter. Rub in the butter between your fingers until it has a crumbly texture.
Dig a well in the centre and add lemon juice.
Add water to the flour until it makes a dough that you can roll out with a rolling pin.
Cool It!
Stick the pastry in the fridge for 1/2 hour or so, till cold.
When you're ready preheat the oven to 350F. Grease pan. Divide the pastry in two and roll out the top and bottom.
Flour the bench and don't roll too long otherwise the dough will be stiff and cookie like. Place the bottom in your pie dish.
When you're ready preheat the oven to 350F. Grease pan. Divide the pastry in two and roll out the top and bottom.
Flour the bench and don't roll too long otherwise the dough will be stiff and cookie like. Place the bottom in your pie dish.
Fill It
Fill with MEAT!!! Make certain that there are no bubbles in the meat.
Brush the edges of pastry with milk and pinch the top and bottom together.
Brush more milk on top. Place in the oven (it should have reached 350F by now). Put the timer on for 30mins. Check the pie, you are looking for a nice golden brown top. If it is still pale give it more time.
Brush the edges of pastry with milk and pinch the top and bottom together.
Brush more milk on top. Place in the oven (it should have reached 350F by now). Put the timer on for 30mins. Check the pie, you are looking for a nice golden brown top. If it is still pale give it more time.
EAT IT !!
Remove from oven and allow to cool.
You can flip the pie out of your pan or just leave it in. It's no skin off my nose, who am I to tell you how to eat pie?
You can flip the pie out of your pan or just leave it in. It's no skin off my nose, who am I to tell you how to eat pie?