It’s that time of year again – footy finals time when Melbourne comes alive! Even people at work are donning their team colours around the office, they’re MAD for it! You may or may not remember the amazing Lamb & Harissa Sausage rolls I made for last years grand final? They went down a treat and were perfect served with the homemade Harissa sauce I also made. OH MY! In my opinion you always need a good dose of pastry at a footy grand final… and this year is no exception. Bring on the party pies! (I almost wish the Collingwood Mag’pies’ were in the finals for an amazing pun right here).
Over the last few days I’ve been feeling pretty poorly with a cold :( Lots of sniffles, blocked nose, watering eyes, sneezing and feeling exhausted. It was quite an effort this week to try and get something together for the blog. I couldn’t even get my thoughts together properly to make the damn things. I thought I’d finished the pie filling when I realised that I hadn’t even used the carrots, celery or wostershire sauce!? Anyway, there may have been a mini break-down involved before I photographed this week but luckily Seb was there to pull me through – he’s such a rock (and pretty dishy too).
So here they are, my ‘rustic’ steak, tomato & stout party pies. They’ll go down a treat this Saturday!
Do you have any Grand Final day plans?
Steak, Tomato & Stout Party Pies
850g beef, cut into small pieces and dusted with flour
2 small onions, diced
2 sticks celery, finely diced
2 carrots, finely diced
2 cloves garlic, finely diced
4 rashers of bacon, diced
400g can tomatoes
2 tbsp worcestershire sauce
500ml stout (I used Coopers- proudly Australian made!)
2 heaped tsp cornflour
2 tsp each of hot english mustard & seeded mustard
10 sheets puff pastry
salt and pepper to taste
1 egg, beaten
1. In a hot fry pan with a good glug of olive oil, add the finely chopped onion and cook until golden brown. Add carrots, celery, bacon and garlic until all is well cooked. Transfer to a bowl for later use.
2. In the same frypan, add some more olive oil and cook your lightly floured diced beef (which is cut super small for the little party pies). Cook these off in batches until well browned. Once all beef is cooked, add it to the large fry pan and add the cooked vegetables. Add the can of tomatoes, both mustards, worcestershire sauce, stout and cook for a good 5 minutes.
3. Add cornflour to thicken up the sauce and season well with salt and pepper. Let cool.
4. Lightly grease a cupcake tin (I use stray oil) and line with puff pastry. Add a good spoon full of filling and add a top of pastry. Brush with beaten egg and place in a moderate oven for 10 – 15 minutes or until golden brown.
Carn the Hawks!