Food Innovation Solutions Aussie Beef Pie with Cheese & Candied Jalapeno

Method

1. Begin by seasoning and browning your beef chunks in a hot pan with a little oil until an even crust is all over.
2. Make your brining liquor by combining all ingredients in an oven proof dish.
3. Add your browned meat to the liquor and cook in the oven at 160°C for 2 hours with a lid on. Remove from the oven when tender.
4. Once the meat is cooked, remove the chunks of meat from the liquor.
5. Blitz up the liquor with the tomato and onion until homogenous and place it back on the hob. Reduce the liquor down until there is a good depth of flavor (approximately a third left). Add the final gravy ingredients with as much corn flour to make your desired gravy consistency. Season to taste.
6. Once the gravy is made, remove from the hob and leave it to cool.
7. Whilst cooling, prep your pie cases by lining 11cm foil pie tins with your ready rolled pastry.
8. Once the gravy is cooled, add your candied jalapenos, half of the cheese and your meat back in.
9. Fill your pie tins with the filling, and 20g of grated cheese on top.
10. Brush the edge of the pie with egg and top with a circle of pastry. Once topped, crimp all the way around the edge of the pie with a fork and make a few holes for air.
11. Before baking, egg wash your pie.
12. Heat the oven to 220°C and cook your pie for 15-20 minutes until golden. Serve hot with ketchup on the side, Aussie style.