Prime Selection’s Cooking Ideas: Miniature Wagyu beef pies
If you’re expecting guests over, this is going to be one of the best appetizers there! Makes a great appetizer or a party platter.
Ingredients:
You need:
800 g Wagyu silverside/ Chuck (small diced)
100 g celery (diced)
100 g carrot (diced)
2 Brown Onions (diced)
2 bay leaves
30 g flour
50 ml olive oil or 100 g goose fat
¼ bunch of parsley
250 ml port
500 ml Guinness(shiraz)
Bouquet garni
700 ml veal stock
10 soaked prunes
200 g crushed hazelnuts
500 g puff pastry
OR
Paté Sel (short crust pastry)
250gm plain flour
150gm butter
1 egg
Pinch sugar
1 tspn salt
40 ml milk
Instructions:
Pre heat the oven to 150C
Using a heavy based pot with a lid over a medium heat, sweat off the diced vegetables and bay leaves in olive oil or goose fat, season the vegetables well with salt and pepper, this will help the vegetables absorb the flavour from the goose fat. Add the Guinness and port, reduce by half, add the veal stock and reduce by a further 1/3. Add beef, soaked prunes and crushed hazelnuts. Cover pot with foil and a lid, and place in oven at 150C for 3 hours. Let this mix rest for 24 hours covered in the fridge.
To make pate sel, combine flour and butter with fingers to resemble breadcrumbs, it’s called a rubbing action. Place into a kitchen aid and add all other ingredients quite rapidly, do not over work, as soon as dough has come together, remove and wrap in cling film and rest in the fridge for a few hours.
Roll out dough in either a pasta machine to number 7 or around .5 cm thick with a rolling pin. Place into an appropriate pie tin or mould; pack in filling well over the top to for a dome shape. Garnish with two layers of pastry one layer press firmly over and trim edges, the second use a lattice cutter and arrange over the first layer, brush a little water on first to ensure it sticks to the first layer.
Rest for a few hours in fridge or freezer. Brush with egg wash and bake at 180C for around 25 minutes, until golden, depending on the size. Serve with a hazelnut and watercress salad and a good glass of Australian Shiraz.
Servings: 20
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