Our take on the all time favourite Aussie Beef Pie. This chunky, smokey, flavoursome wonder will have everyone wanting more and more.
For the Crust
For the Filling
- 1 can of FRANCK FOOD Beef Bourguignon (800g)
- 2 large Carrots, diced
- 2 Celeri Stalks, diced
- 1 Brown Onion, diced
- 2 Tbsp Olive oil
- 200g Cup Mushrooms, sliced
- 75g Smoked Speck, diced
- 3-4 sprigs of Tarragon (Or Thyme)
- 2-3 Bay leaves
- 1/2 bunch of Fresh Parsley, chopped
- freshly ground Black Pepper
Preheat oven to 180C.
For the Pastry, combine the flour, butter, copha, cheddar and salt in a food processor and process to a sandy texture. Transfer to a mixing bowl and add just enough water to be able to bind all the crumbs into a dough. Use only a squeezing action and do not knead. Flatten into a disk, cover in clingfilm and rest for 20 minutes in the fridge.
Heat 2 Tbsp of olive oil in a large frying pan. Add the carrots, celery, onions, bay leaves and tarragon. Season with salt and pepper and cook until softened.
In a different pan, heat 1 tsp of olive oil and sautée the mushrooms until nice and golden. Set aside. Use the same pan to grill the speck.
Open the FRANCK FOOD Beef Bourguignon can and pour the content into a large bowl. Separate the Beef chunks and dice them in bite sized cubes. Add the stew (including the juices), mushrooms and speck in the large pan with the cooked vegetables. Simmer on low heat for 10-15 minutes until thickened. Remove the bay leaves and add the parsley. Set aside to cool down.
Take the pie dough out of the fridge. Roll half the pastry out on a lightly floured surface to a thickness of 3mm. Repeat with the second half. Place the pastry into a pie dish, pour the filling inside. Cover with the second pastry, use a fork to seal the edges together. Make a hole in the middle to allow steam to escape. Brush the top of the pie generously with the egg wash.
Bake 30 minutes, until deeply golden.
Serve with a green salad.