Wagyu beef, black garlic and and baharat pie

Name: Wagyu beef, black garlic and and baharat pie
Total time: 7200 s
Yield: Serves 6-8 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 15 g unsalted butter, plus 10 g for greasing the cake tin; 2 onions, cut into 1 cm dice (250 g); 2 celery sticks, cut into 1 cm dice (140 g); 1 large carrot, peeled and cut into 1 cm dice (100 g); 2 garlic cloves, crushed; 2 potatoes, peeled and cut into 1 1/2 cm dice (200 g); 200 g turnip, peeled and cut into 1 1/2 cm dice (200 g); 800 g wagyu beef, cut into dice; 1 1/2 tbsp baharat spice; 1-2 tomatoes, chopped (200 g); 1 tbsp tomato paste; 50 g black garlic, roughly chopped; 2 bay leaves; 1 tbsp red wine vinegar; 2 1/2 tbsp plain flour, plus extra for dusting; 600 ml beef stock; 75 g pitted green olives; 1 pack ready rolled shortcrust pastry (320 g); 1 pack ready rolled all butter puff pastry (320 g); 1 egg, lightly beaten; Salt and black pepper

Santy Coy @chefsantycoy

Gold Coast, Australia

In Australia, the meat pie is considered their national dish. My husband is a fan of meat pie. It's referred to as footy food because people enjoy eating meat pie while watching rugby games. This recipe comes from Ottolenghi's cookbook titled “Comfort,” and it’s my first time using black garlic and Baharat spice in cooking. The pie's texture resembles that of an Australian pie but incorporates a Mediterranean twist. … Very delicious

#meatpie #mediterraneanflavour #dinner #wagyubeef #turnip #carrot #celery #onion #potato #tomato #blackgarlic #baharatspice #bayleaves #redwinevinegar #beefstock #greenolive #shortcrustpastry #puffpastry #savorypie #chefathome #pie #GlobalApron

Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

2 hours

Serves 6-8 servings

3 tbspolive oil
15 gunsalted butter, plus 10 g for greasing the cake tin
2onions, cut into 1 cm dice (250 g)
2celery sticks, cut into 1 cm dice (140 g)
1large carrot, peeled and cut into 1 cm dice (100 g)
2garlic cloves, crushed
2potatoes, peeled and cut into 1 1/2 cm dice (200 g)
200 gturnip, peeled and cut into 1 1/2 cm dice (200 g)
800 gwagyu beef, cut into dice
1 1/2 tbspbaharat spice
1-2tomatoes, chopped (200 g)
1 tbsptomato paste
50 gblack garlic, roughly chopped
2bay leaves
1 tbspred wine vinegar
2 1/2 tbspplain flour, plus extra for dusting
600 mlbeef stock
75 gpitted green olives
1 packready rolled shortcrust pastry (320 g)
1 packready rolled all butter puff pastry (320 g)
1egg, lightly beaten
Salt and black pepper

Saved

Steps

2 hours

1

Mise en place
2

Put 2 tbsp of the oil and the butter into a medium heavy based saucepan, for which you have a lid, and place on a medium high heat.
Add the onion, celery, and carrot and cook for 10 - 12 minutes, stirring from time to time, until softened and taking on a little bit of colour.
3

Add the garlic, potatoes and turnips, cook for another 5 minutes, then tip everything out into a bowl. Set aside.
4

Increase the heat to high and add the remaining tablespoons of oil. Add the beef and cook for 10 minutes, use a wooden spoon and stirring a few times, until browned.
Add the baharat spice, tomatoes, tomato paste, black garlic and bay leaves, along with 1 1/2 tsp salt and a little black pepper. Cook for 2-3 minutes, stirring regularly.
5

Add the red wine vinegar and let it bubble away for a few seconds, then stir in the flour.
Return the vegetables to the pan and give it a good stir.
Pour over the stock, bring to the boil, reduce the heat to medium low simmer, cover and simmer for 30 minutes and then, partially covered, for another 30 minutes, stirring regularly, until the sauce is thick and glossy.
Remove from the heat and stir in the olive. Set aside to cool, then refrigerate until cold.
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Getting ahead: the beef mix can be made a day or two ahead and kept in the fridge. Just bring it back to room temperature before it goes into the phir. Once it assembled and baked, the pie is best eaten on the day of baking.
8

When ready to make the pie, preheat the oven to 190ºC fan.
Brush the base and side of a 23 cm springform cake tin with butter. Place a large baking tray in the centre of the oven to heat up.
9

On a lightly floured work surface, roll out the shortcrust pastry so that it is a few centimetres wider than the cake tin. Using rolling pin transfer the pastry to the cake tin and press evenly into the base and corners and all the way up the sides of the tin (you may need to trim some of the pastry and patch it on other parts to make it fit evenly around the sides).
10

Spoon the beef filling into the centre of the tin, mounding it slightly in the middle so that there is room around the edges for the pie lid.
11

Lightly flour your work surface once again and gently roll out the puff pastry so that it is large enough to cover the whole pie. Drape the pastry over the filling, pressing it against the sides of the tin to seal the puff and shortcrust pastry edges together. Trim away the majority of the excess pastry inwards.
12

Brush the pie with the egg wash, add a good grind of pepper and then using sharp knife, make a few small slits in the middle of the pie to act a vents.
13

Place the pie on the baking sheet and bake for 1 - 1 1/4 hours, until the pastry is golden brown and crisp and the filling is is starting to bubble up through the vents.
You might need to cover the pie with foil toward the end if it taking on too much colour. Remove the pie from the oven and allow to cool for 15 minutes before removing from the tin and serving.
14

Enjoy
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Cooksnaps

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Santy Coy @chefsantycoy

on September 29, 2024 15:17

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!