Beef Kumara Oregano Pie Recipes

Steps:

• Grease deep 22cm flan tin.
• Sift flour into bowl, rub in butter.
• Add enough water to make ingredients cling together.
• Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
• Roll dough on floured surface until large enough to line the prepared tin.
• Lift pastry into tin, ease into side trim edge.
• Line pastry with paper, fill with dried beans or rice.
• Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
• Spoon filling into pastry case, brush edge of pastry with egg.
• Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
• Cut remaining puff pastry into 16 x 1-1/2 cm strips.
• Place strips across pie to form lattice, trim edges, brush with remaining egg.
• Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
• Filling.
• Cut kumara and steak into 2cm cubes.
• Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
• Heat oil in pan, cook steak in batches until browned all over, remove from pan.
• Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
• Add flour, cook stirring until flour is lightly browned.
• Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
• Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
• Stir in kumara; cool.

Steps:

• For the base.
• Process all the ingredients in a food processor until the pastry starts to come together.
• On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
• Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
• Cool.
• For the filling.
• Process all the ingredients in a food processor until well mixed.
• Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
• Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.