Beef Kumara Oregano Pie Recipes

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BEEF, KUMARA & OREGANO PIE



Beef, Kumara & Oregano Pie image

This is a recipe from Womens Weekly. A very tasty pie. The filling can be made the day before and it is also suitable to freeze.

Provided by Latchy

Categories     Savory Pies

Time 37m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/4 cups plain flour
50 g butter
1/4 cup water, approx
1 egg, lightly beaten
2 sheets ready rolled puff pastry
2 medium kumara (about 700g)
1 kg chuck steak
1/4 cup oil
2 medium onions, sliced (about 300g.)
4 garlic cloves, crushed
1/3 cup fresh oregano
1/2 cup plain flour
1/3 cup tomato paste
1 cup dry red wine
3 cups beef stock

Steps:

  • Grease deep 22cm flan tin.
  • Sift flour into bowl, rub in butter.
  • Add enough water to make ingredients cling together.
  • Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
  • Roll dough on floured surface until large enough to line the prepared tin.
  • Lift pastry into tin, ease into side trim edge.
  • Line pastry with paper, fill with dried beans or rice.
  • Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
  • Spoon filling into pastry case, brush edge of pastry with egg.
  • Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
  • Cut remaining puff pastry into 16 x 1-1/2 cm strips.
  • Place strips across pie to form lattice, trim edges, brush with remaining egg.
  • Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
  • Filling.
  • Cut kumara and steak into 2cm cubes.
  • Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
  • Heat oil in pan, cook steak in batches until browned all over, remove from pan.
  • Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
  • Add flour, cook stirring until flour is lightly browned.
  • Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
  • Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
  • Stir in kumara; cool.

Nutrition Facts : Calories 1271.2, Fat 81.2, SaturatedFat 27.2, Cholesterol 167.8, Sodium 895, Carbohydrate 82.2, Fiber 5.1, Sugar 6.2, Protein 44.7

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