Braised Aussie Beef Pie
- 1.25kg beef chuck, diced and cut into 3cm cubes sea salt and freshly ground pepper, to season
- 3 tbsp plain flour
- 80ml extra virgin olive oil
- 1 large onion, finely diced
- 2½ tbsp tomato paste
- 200ml red wine
- 200ml veal or chicken stock
- nigella seed
- 1-2 sheets frozen puff pastry
- 1 egg yolk, lightly whisked with 1 tbsp water
Preheat your Traeger Grill to 160°C.
Season the beef with salt and pepper and toss with 2 tbsp flour until evenly coated.
Heat the oil in a large ovenproof heavy-based pan over a high heat.
Add beef in batches and cook for about five minutes per batch, until well browned, then remove. Add more oil if the pan dries out.
Add the onion with a pinch of salt and cook over low heat for about five minutes, until softened.
Add the tomato paste and 1 tbsp flour and cook out for a minute or so. Add the red wine and stock, and stir until the mixture boils.
Return the beef to the pan, cover the pan with foil, place in your Traeger Grill and cook for two hours, or until tender, then stir through the peas and mint. Allow to cool, then chill in the fridge until cold (warm filling will ruin the pastry).
When the beef filling is ready, heat your Treager Grill to 180°C
Divide the pie filling among four 300ml ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5-10 minutes before you need it, so it thaws but stays chilled).
Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk. Bake in the middle of the oven for about 40 minutes, until puffed and golden.
Vegetable Salad with Salsa Verde
- 2 Sweet potatoes cut into round circles
- 3 Corn
- 1 Capsicum
- 1 Zucchini
- 1 cup halloumi sliced (alternative: tofu)
- 1½-2 cloves garlic
- 2 big handfuls of fresh flat-leaf parsley
- 1 bunch of fresh basil
- 1 handful of fresh mint
- 1 small handful of capers
- 1 small handful of gherkins, in sweet vinegar
- 1 tablespoon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons of really good extra virgin olive oil
Peel the sweet potato and cut into thick slices. Prepare and slice the rest of your veg, to your liking.
Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers and gherkins.
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Heat your Traeger Grill to 180c, toss all of the vegetables in the extra virgin olive oil and BBQ the vegetables for 30mins or till golden soft and ready.
Whilst the veg is cooking, pop your haloumi or tofu onto the grill and cook until golden brown.
Layer the ingredients onto a share plate and drizzle with the salsa verde.