Monteiths Beef Black Pies Recipes

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

MEAT PIES

Steps:

• For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
• Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
• Preheat the oven to 400 degrees F.
• To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
• Bake until golden brown, 10 to 12 minutes.

NATCHITOCHES MEAT PIES

Steps:

• In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COLONIAL PORT-BEEF PIE

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes.
• Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes.
• Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment.
• Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth.
• Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes.
• Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper.
• Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust.
• Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges.
• Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.

BEEF WITH BLACK OLIVES PIE

Steps:

• First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
• Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
• Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
• Stir through the tomato paste.
• Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
• a gentle stir; add some more water if it starts to dry out.
• While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
• Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
• have a soft dough.
• Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
• Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
• Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
• Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
• Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
• I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.

BLACK BOTTOM PIE II

Steps:

• Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
• Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
• Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
• Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.

MONTEITH'S BEEF & BLACK PIES

Steps:

• Preheat the oven to 150c. Dust the beef chunks in 3T of the flour.
• Heat the oil in an oven-proof casserole dish & brown the meat, then add the onion, garlic and pancetta or bacon and cook over a high heat until lightly browned. Add the celery and carrot and mix through. Add the remaining flour and season with salt & pepper. Cook for a minute or so, stirring until the flour has been incorporated. Add the stock, Water, Worcestershire Sauce, Beer and the herbs and stir to combine. Place the lid on the dish, bring the contents to a boil, then carefully transfer the dish to the oven and cook for 2 hours. Remove from the oven and fish out the bay leaves with a slotted spoon.
• Preheat oven to 200c.
• Depending on how much pastry you want to use in your meal and the shape of your ramekins you can either divide casserole into 4 small oven-proof dishes & top with pastry or you can do what we did last night, stretching out the casserole to 5 studio bowls, we folded 5 square sheets of pastry to form pouches in our ramekins then filled 3/4 high with casserole mixture, then twisted the top corners of the pastry to form cute little purse-like pies. They were very effective but not so manly lol!
• Brush the tops of the pies with the egg and milk mix and bake until the pastry is golden brown, about 15-20 minutes.