Ina Paarman recipe for meaty Peppered Beef Pie made with sourdough pastry – instructional video included.
2 large onions, coarsely chopped
750 g well matured, boneless beef brisket, bolo or thick flank cubed 3 cm x 3cm
1 lamb’s kidney, split horizontally, cut out the white membranes. Cube kidney
3 cups (750 ml) boiling water
2 T (30 ml) Ina Paarman’s Beef Stock Powder
2 T (30 ml) Balsamic vinegar
2 T (30 ml) potato flour or cornflour
1/4 cup (60 ml) cold water
1/4 cup (60 ml) tomato sauce
2 T (30 ml) Worcester sauce
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce
2 t (10 ml) fresh thyme leaves
1 x 250 g sliced mushrooms
1 T (15 ml) oil
1 T (15 ml) butter
1 t (5 ml) Ina Paarman’s Garlic & Chilli Seasoning
You will need only half the recipe for the pie. Freeze the rest for another time.
3 cups (350 g) bread flour
1 t (5 ml) salt
250 g butter
1 cup (250 ml) sour cream
Making the pie:
Cover the base of a large heavy bottomed saucepan with the onions. Top with the cubed beef and kidney. Dissolve stock powder in the hot water and add together with balsamic vinegar.
Bring to a very slow simmer, cover with a light fitting lid. Simmer for 3-3 1/2 hours until the meat is fork tender. Thicken with potato or cornflour mixed with water. Remove from the heat and stir in the tomato sauce, Worcester sauce, Garlic Pepper Seasoning, Pepper sauce and thyme. Taste for seasoning and leave to cool down completely. Can be prepared in advance to this stage.
Saute the mushrooms in a mixture of oil and butter, when just beginning to draw water, remove from the heat and season with Chilli & Garlic Seasoning. Cool down. Dish the cooked meat mixture into a pie dish. Place a small ramekin half-filled with water in the centre of the dish, to support the pastry. Top with mushrooms and cover with pastry as illustrated in the video. Remember, do not prick the pastry as the steam will help to puff it up nicely. Leave pie to rest in the fridge for 30 minutes. Preheat the oven while the pie is resting. Bake at 200 C for 35-40 minutes.
Making the pastry:
Sift flour and salt 3 times and cut in the butter.
Use a small knife, a pastry blender or your fingertips. Be very careful if using a food processor, it is inclined to transform the dough into a paste within minutes. The knobs of butter should remain as big a peas, and never become as small as breadcrumbs, or worse, a paste.
Add all the sour cream at once to the flour mixture and cut in with a knife. Once well blended, use one hand to knead the dough until it holds together and forms a ball.
Never add extra liquid, just continue kneading lightly, the dough will become manageable and start to adhere.
Leave the dough to rest for half an hour or longer (at room temperature in the winter) – overnight produces excellent results.
Roll out on a floured board and fold into thirds (click here for illustration).
Turn the dough parcel half a turn so the open side faces towards you. Roll and fold once more in the same way. Let the dough rest for another half an hour. Repeat the roll and fold process twice more. The dough is then ready for use, or can be refrigerated for 3 days or frozen for up to 3 months.
By: Ina Paarman