Beef pie with a buttermilk crust

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 16
Servings 50
Time

Ingredients

  • 8
    kg
    boned neck and shin of beef
  • 200
    ml
    cooking oil
  • 600
    g
    onions, chopped
  • 8
    cloves of garlic, crushed
  • 25
    ml
    salt
  • 8
    ml
    freshly ground black pepper
  • 25
    ml
    dried mixed herbs
  • 2
    Litres
    meat stock
  • 60
    ml
    cake flour
  • BUTTERMILK CRUST
  • 400
    g
    cake flour
  • 5
    ml
    salt
  • 250
    g
    butter
  • 200
    ml
    buttermilk
  • 1
    egg
  • 60
    ml
    milk
 

Method

 
TO PREPARE MEAT: Heat oil in a heavy-based saucepan and brown the meat (cut into 20 mm cubes). Add onions and garlic, and sauté until onion is translucent. Add salt, pepper, herbs and heated stock. Cover with a lid, reduce heat and simmer for 2 to 3 hours or until meat is tender. Thicken sauce with a cake flour and water paste. BUTTERMILK CRUST: Sift dry ingredients together. Rub butter into flour mixture until it resembles breadcrumbs. Beat buttermilk, egg and milk together, add to the flour. Mix to a soft dough. Cover and chill for an hour. Roll out dough to a thickness of 5 mm. TO PREPARE PIE: Spoon meat into an ovenproof dish. Cover meat with dough and brush lightly with egg. Bake at 200 ºC for 20 minutes, or until golden brown. Serve with French beans and glazed carrots.
 

Read more on: bake  |  beef
 

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