Not a piece of the pie, a whole pie just for you
As this is a slow cooking method you can use cheaper cut meats, as they get tender the longer they stew.
I am doing a steak and mushroom pie, but you can also do a chicken and vegetable pie.
▪️Chicken thighs are a good cut to use as they are flavoursome and cheaper than breasts. But you have to spend time cutting the flesh off the bones.
▪️Chuck, Rump, Gravy beef, Sizzle steak etc. are cheaper cuts that can be used and often available in bulk value quantities.
It’s the method and you can take my base process and add different ingredients.
eg. Vegetables – Peas, carrots etc, corn, red wine.
There is no gelatin or fussing around.
The gravy mixes come in sachets AUD$ 1 or larger tins, and they come in a variety of flavours. Alternatively you can make your own gravy.
The gravy sachets I use are
▪️99% fat free
▪️No artificial colors or flavours
▪️ No added MSG
I’m sure each country has the equivalent powder gravy mix.
- Meat – I’m using Beef Cheeks
- AUD $10 x 0.590kg
- Serves approx 4 people with a generous meal size pie.
- 2 x Huge Portobello Brown Mushrooms ( 0.160 kg)
- AUD$ 2.25
- 1 large brown onion ( 0.200 kg)
- AUD $ 0.60
- Gravy mix sachet
- AUD $ 1
- Puff pastry sheets x 6
- AUD$ 5.00
- 25cm x 25cm per sheet
- Olive oil
- Butter or spray oil
Cost per person – Approximately AUD$ 5 per meal sized pie, per person.
- Heat oil in pot or pan on high. A large electric frying pan is also good to use for large quantities.
- Cut your meat into cubes.
- Quantities will alter depending on your preferences and amount of people you are cooking for.
4. Season your meat and lightly cover with powdered gravy mix, not all the packet.
Add the rest of the packet to a gravy jug or standard sized mug with boiling water and stir. Set aside the gravy mug for later.
5. Seer or seal the meat in the pot on high temp and then remove from the pot.
6. Add more oil.
Turn the temperature to medium and add onions.
7. When the onions are starting to turn translucent, add mushrooms and Sautée.
8. Add the meat and combine ingredients.
9. Add the gravy mug to the pot and stir.
10. Reduce the heat to low, place lid on and let simmer.
Stir occasionally making sure to scrape the bottom so it doesn’t stick.
11. Simmer for Approx 1 ½ hours in pot/pan.
12. You can see the gravy thicken, add more water if required. Add more gravy powder or plain flour if you desire it very thick.
Keep in mind that when it cools it gets thicker, and when heated it liquefies.
13. Turn heat off, leave on stove with lid to cool, or if in a rush put entire pot and lid in fridge to cool.
Its important that it cools.
Below is a 18 second demo video of the consistency.
14. At this stage you can freeze portion sizes, in freezer zip lock bags or freezer containers, for quick preparation another time.
Preheat oven to 180°c
You can do a traditional pastry pie
The following method is how I do them, I had to be creative about 8 years ago , when I didn’t have pie dishes.
They look interesting and I used the inspiration of a Tagine cooking structure shape, to create an edible vessel.
- Take a sheet of puff pastry and cut a circle with a knife.
You can make smaller circles for smaller pies.
2. Grease an oven tray , I use butter / margarine, but you can use a spray oil. I am just doing one for the demo, but you can put more on one tray.
3. Place cold filling in the centre.
4. Pinch the ends, and continue pinching to create an edible Tagine structure with a fluted hole at the top.
See pictures below and a 1.45 minute short demo video, on how to create the pastry vessel.
5. Don’t over fill, or it will bubble up through the hole when cooking.
6. Transfer to your greased oven tray.
7. Place in centre rack in oven and cook for approx 20 – 30 minutes. Or until pastry is golden. This will depend on your oven.
8. Remove and serve.
Mashed potato can be served as a side accompaniment or as is.
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