Serves 4 — Recipe and images by Chef Jason Roberts — Baked in a 26cm AUS-ION™ Frypan
Ingredients
- 1 onion, finely chopped
- 1 carrot, finely chopped
- ½ tsp dried oregano
- 1 tbsp olive oil
- 500g diced beef brisket
- 3 tbsp (50g) plain flour
- 1 cup (250ml) beef stock
- ¼ cup (60ml) tomato sauce
- ½ cup water
- 2 tsp Worcestershire sauce
- ½ bunch shredded silverbeet (stems + leaves)
- ½ cup frozen peas
- Sea salt and freshly ground black pepper
- Pinch of nutmeg
- 1 sheet ready-rolled puff pastry
- 1 beaten egg, for glazing
Method
- In a 26cm AUS-ION™ pan, using a little olive oil, cook the onion, carrot, dried oregano and mince until well browned. Sprinkle over flour and mix well to incorporate. Add stock in 3 batches, stirring well between each.
- Add the tomato and Worcestershire sauces along with the shredded silverbeet and ½ cup of water. Bring to a boil then lower heat to a simmer and cook for a further 5 minutes, stirring frequently.
- Season with salt, black pepper and nutmeg. Remove from heat and allow to steep for 15 minutes.
- Preheat oven to 230°C / 450°F.
- Choose your desired dish* and invert over the pastry. Cut pastry rounds allowing an extra 5mm larger than the top of the dish. Fill the dish with meat mixture, leaving a little space from the top.
- Brush the rim of the pan with beaten egg, lightly press the pastry round on top, and brush with egg. Bake 15–20 minutes until the pastry is well risen and golden.
- Serve with extra tomato sauce.
*Could be 4 large individual coffee cups or 1 individual pie dish. This is a great 'prepare ahead' dish — everything can be done a good day ahead and stored in the fridge. If the filling comes straight from the fridge, allow a little extra time in the oven to heat through.
