Pies are a winter favourite and nothing beats a good homemade pie, but they can be so fiddly – even with frozen pastry. Pete Campbell’s Beef Roti Pie is a sensational yet simple recipe that cuts out all the fuss, and will have you looking like a total MasterChef when you serve up this tasty treat!
Serves: Makes 6-8 pies
Preparation: 15 minutes
Cooking: 3 hours for filling, 25 mins for pies
Pete Campbell’s Beef Roti Pie – Ingredients:
- 12-16 Katoomba Foods Roti Paratha
- 500g chuck steak, cut into cubes
- 1 brown onion finely diced
- 1 clove garlic, finely chopped
- 1½ cups brown mushrooms roughly chopped
- ½ cup red wine
- 400g can whole peeled tomato
- 1 tbsp worcestershire sauce
- 500ml beef stock
- 2 tbsp cold butter
- Salt
- 1 tbsp corn starch (if needed)
Method:
- Season beef well with salt and pepper
- Drizzle some grapeseed oil in a stainless-steel pot over high heat
- Add beef to pot and sear to caramelise, about 3 minutes
- Remove beef and set aside, add onions and saute until starting to colour
- Add mushrooms and garlic and stir, saute for 5 minutes
- Add red wine and reduce by half, stir well to combine and deglaze pot
- Return beef to pot and add tomatoes, worcestershire sauce and beef stock and stir well; cover and bring to boil
- Reduce heat to very low and simmer for up to 3 hours to reduce liquid by half
- Stir well to break up some of the beef, but leave some larger chunks (If gravy isn’t thick enough: mix corn starch with 1 tbsp of water to make a slurry, add to gravy and increase heat to high, stir well to combine until bubbling.)
- Remove pot from heat and allow to cool slightly then stir in butter and season with salt to taste
- Preheat oven to 190C
- For pie bases, place roti in 12cm pie tins and poke base and side with a fork
- Bake pie bases in oven for 10 minutes, remove and cool slightly
- For the lattice pie top, cut roti into 1cm-wide strips
- Remove every second strip and flip horizontally, then weave with the other strips to make a lattice pattern and lightly brush with grapeseed oi.
- Fill pie base with pie filling and cover with lattice top, press down on edges and trim excess
- Bake in oven for 5-10 minutes, until top is cooked
This story was originally published on The Carousel.
