Steak, Mushroom & Rosemary Pie

January 13, 2019

This pie is like a love story between your taste buds and your belly. Thank-god it's not only utterly delicious, but also filled to the brim with super nourishing ingredients. Vik prepared this dish for our family on Christmas Eve and it went down an absolute treat! He has this incredible ability to turn one little flavour combination into an absolutely mind-blowing meal...and also in this case, a new recipe for you all to try! This dish felt extra special because we filled it with great quality, local foods...even some from the garden. We like to think of it as a one-pot-wonder, and we're all for great food with less mess. 

 

 

 

 

 

 

 

 

 

 

For The Pastry You Will Need;

2 cups of white spelt flour

2/3 cup cool chopped butter 

1 tsp salt 

6 tbsp water 

1 sheet of spelt puff pastry

1 egg - for the egg wash

 

 

For The Filling You Will Need; 

Osso Buco steak 

2 medium carrots 

2 cans chopped tomatoes 

250g cherry tomatoes from the garden (optional, or substitute for an extra can of tomatoes)  

3 large portabello mushrooms 

1 large onion

1 cup beef bone broth

1 cup filtered water

2 small sprigs rosemary 

3 cloves garlic 

1 tbsp smoked lard 

2 tbsp cornflour 

salt + pepper to taste

 

 

How To; The Pastry

Grab out a food processor and pop in the spelt flour, followed by the cool butter and salt. Begin blending on a medium-high speed, gradually adding the water until a soft dough forms into a large ball and is thoroughly combined. Remove the dough from the processor and wrap tightly in cling wrap, transferring to the fridge to rest for a minimum of 30 minutes. Once the 30 minutes has passed, begin rolling out the dough with a rolling pin, to fit the size of your pie dish, while ensuring it is around 1/2 centimetre thick. Make sure to pop a light dusting of flour on the bench to prevent the pastry from sticking. Grease the pie dish with a touch of butter and gently place the pastry inside, ensuring the pastry is touching all corners. With a fork, gently stab the base of the pie in 6 different areas to cover the base. Tear off a large piece of baking paper to cover the entire pie, and tip a cup of rice into the centre to act as a weight so the pie does not rise in the centre while you blind bake it. Pop the pie into a preheated oven at 180c, and leave until slightly golden brown. Once the pastry has colour, remove it from the oven and set aside. As a little side note; the pastry is best prepared while you are waiting for the pie filling to cook! 

 

 

How To; The Pie Filling

Before we get started, we should advise this whole process can be made a lot easier by using a cast-iron pan. This is because it is multi-functional, so it can be used for each step of the process. Alternatively, you can use a regular pan and a seperate pie dish to bake. As all meat is better cooked at room temperature, take out your cut of osso-buco, and let it sit while you prepare the rest of the ingredients. Firstly, chop up the onion and garlic and set these aside while you cut the carrots into chunky sticks. Next, chop the mushrooms into slices about 1/2cm thick. Place the pan over a high heat, season the meat with salt and pepper on both sides, before placing it into the smoking hot pan. By the way...when we say smoking, we mean smoking. Seal the meat on either side for two minutes, or until you achieve a nice colour. Remove the meat from the pan, and turn the pan to a medium heat, adding the carrot sticks and cooking them in the juices released from the meat. This process will add a beautiful colour and flavour to the carrots. Cook the carrots, stirring occasionally, for 5-6 minutes or until 3/4 cooked. Removing them from the pan, add in the smoked lard, onions and garlic, cooking on a low to medium heat for 10 minutes, allowing the onions to soften. Once the onions are soft, it's time for the meat to be added back to the pan, followed by the tomatoes, tinned and fresh, bone broth, water and rosemary. Pop a lid over the pan and let simmer for 1 1/2 - two hours. This will allow the meat to slowly tenderise and the flavours to develop. Every 30 minutes, take a look at the mix and if it appears too thick or dry, don't be afraid to add additional water. Once this process is complete, mix two tablespoons of cornflour with 1 cup of water in a separate bowl. Ensure this mixture is completely smooth and contains no lumps before adding to the pan with the pie mix. Carefully stir to combine, and cook for an extra 5-10 minutes, allowing the cornflower to help thicken the mix. Lastly, add the mushrooms and the semi-cooked carrots, placing the lid back on to cook for another 10 minutes. Next, remove the bones and scrape out any remaining bone marrow into the pie mix. Allow the pie mix to cool, and once your pastry is prepared, tip the pie mix into the centre. Spread evenly and cover with a sheet of puff pastry. Whisk an egg in a small bowl and using a pastry brush, lightly cover the puff pastry with the egg. Bake the pie for 25-30 minutes, or until the pastry is golden brown. Enjoy xx

 

 

Love and Wellness, 

 

 

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