Beef Kumara Oregano Pie Recipes

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.

Steps:

• For the base.
• Process all the ingredients in a food processor until the pastry starts to come together.
• On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
• Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
• Cool.
• For the filling.
• Process all the ingredients in a food processor until well mixed.
• Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
• Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.