One of the MANY ways I use my Silicone Rolling Pin! (VIDEO + PICS)

Posted by Alex McCord in Kitchen Basics, NEW!, Recipes, Savory | 0 comments

Here is one of my favorite recipes, complete with video using products from my KITCHEN LINE. My silicone rolling pins, used in this video, are on a fantastic deal at LIVING SOCIAL right now!

Australian Meat Pies

FILLING
3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1/2 pound sliced baby bella mushrooms
1 tablespoon whole black peppercorns
1 tablespoon whole coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or game stock
1 egg, beaten, to glaze crust

PASTRY
6 cups flour
1 cup chilled unsalted butter, cut into pieces
1 cup vegetable shortening
2 tsp salt
1 cup cold water

Preheat oven to 400 degrees F.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic, mushrooms and onion and sautee for 4 more minutes. Grind the black peppercorns and coriander together. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and continue to simmer, reducing until the meat is coated in thick gravy. Transfer to a container and cool somewhat.

Let’s talk about pastry dough for a moment. You know how our mothers and Julia Child and everyone online tell you to handle the dough as little as possible? Right, don’t worry about that for this recipe. A slightly more manhandled dough will hold the filling better, so don’t worry at all if the heat of your hands is melting the butter, etc. Start the pastry dough as you would normally; stir the flour and salt together and cut in the butter and shortening with a pastry cutter, knives or your fingers. Add the full amount of water and then as you roll the dough out on a floured surface, add a little more flour to reduce stickiness and make it smooth. Roll out pastry dough to around 1/4 inch thickness.

Cut out circles using a floured edge of a bowl, biscuit cutter or large measuring cup — experiment to find the correct width for whatever you’re using to bake them. I prefer individual ramekins, but crown muffin tins work as well. Grease/spray your baking equipment, line with pastry and prebake your bottom shells for about 8 minutes. Remove and cool slightly.

Cut lids for the pies. If you are making multiple batches with different fillings as I do, now is the time to cut a pattern in the lid, such as a fork stab or a letter, etc., so you can tell them apart. Fill baked shells with the meat mixture (TIP, use an ice cream scoop,) and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash.

Bake for 15 minutes or until golden brown. This recipe will make 25-30 individual pies depending on the size you make them.