This recipe, both for the pastry and filling, immediately takes me back to sunny, glorious days on Kaikoura, watching seals and eating the most delicious pie EVER. Place on trays and refrigerate to rest (30 minutes). Preheat oven to 180°C. Preheat oven to 180 °C. Lay pastry over pie filling, crimp the edges, and make little cuts with a sharp knife to let steam escape while cooking. Bernadette Hogg's venison and vegetable pie will keep you warm as you wait for winter. Roll out pastry on a lightly floured surface to 4mm thick (if you’re using pre-rolled pastry, it will probably already be the correct thickness). Place the flour into a shallow tray. Cook for 10 minutes until heated through. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | All eggs are 55-60 g, unless specified. Roll flaky pastry out as above, to fit pie. Cook for 20 minutes until the sauce is reduced and glossy, and the onions are tender. Brush pastry with beaten egg or milk and bake for around 30–40 … Fill 4-6 ramekins (or one large pie dish lined with pastry) with the beef filling, then place a couple of cheese slices on top of each. Reduce heat to medium-low and simmer for 2-3 hours until the meats are tender. Make a few slits in the top with a knife for the steam to escape. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Brush with egg wash and bake until golden and puffed (25-30 minutes). Return reserved fat to the pan, add onion, garlic, vegetables and herbs and sauté until tender (8-10 minutes), then add beef, rich beef stock and salt and bring to the boil. Working in batches, heat the butter and oil in a large heavy-based pan over medium-high heat. Game meats are important part of New Zealand culture and cuisine, and a number of different meats are combined together here in a delicious hearty pie. Top with a circle of pastry, seal and crimp the edges. Add the pearl onions and bring to the boil. Add onion, garlic, vegetables, herbs and peppercorns and cook, stirring occasionally, until onion is tender (6-8 minutes; reduce heat to medium if necessary so you don’t burn the bottom of the pan). Add onion, garlic, vegetables, herbs and peppercorns and cook, stirring occasionally, until onion is … Make a bouquet garni with the thyme, rosemary, parsley and bay leaves, and add to the dish along with the garlic, quatre épices and wine. Juicy scrambled eggs, hearty whole eggs, thick smoky chunks of juicy bacon, lightly spiced flavorful soft leeks, and gooey cheese all encased in beautiful, buttery, flaky layers of puff pastry – this really is the ULTIMATE Bacon and Egg pie!. Cook on low for 8-9 hours or on high for 41/2- 51/2 hours. Hare, wild pig and venison share a gaminess that is brought together with a minerally pinot noir. Remove the meat from the stock and shred, discarding the bones. Do NOT follow this link or you will be banned from the site! Remove and set aside. Place the pastry top on, cut away excess pastry and crimp the edges. Drizzle with brown butter and grill the top of the dish under a very hot overhead grill until lightly browned. Beef mixture can be made 1-2 days ahead and stored in the refrigerator. Season with salt and pepper. For rich beef stock, heat a stockpot over high heat, add oil (it should smoke slightly when added), then add beef and bacon, and brown well on all sides, scraping often to keep from catching on the bottom of the pan (8-10 minutes). Just mix up the filling of rhubarb and berries, spoon it into the base and add pastry to cover. Bring to the boil, then reduce heat to a simmer and cook for 2 hours. This sweet kumara pie recipe was originally a cajun dish from New Orleans, which would use american sweet potatoes instead of kumara. After recently visiting New Zealand and experiencing its iconic pies, especially the mince and cheese, I just HAD to have the recipe. Strain through a fine sieve into a clean saucepan (discard solids) and simmer over medium heat until reduced to 1 ¼ cups/275ml (8-10 minutes). Preheat oven to 350F/180C. Set aside. In New Zealand, we’re pretty used to kumara… [Continue Reading] Chicken, Ham and Asparagus Pies. Place the venison and hare in a deep dish or bowl and grate over the onion, carrot, celery and apple. Superb ! Serve hot. Add the venison, hare, pork hock, trotter, tomatoes and pork stock, and bring to the boil. Brush the top of the pies with the egg wash and prick a couple of steam holes in the pastry. Top Pie Recipes. Roll out pastry on a lightly floured surface to 4mm thick (if you’re using pre … Add 1 cup/250ml stock, reduce until evaporated (10-15 minutes), then add another 1 cup/250ml stock and repeat. Cover with plastic wrap and place in the fridge to marinate for at least 4 hours or preferably overnight. Cook the meat for 5 minutes, turning, until browned. Follow instructions in method to create the pie. Spoon in beef mixture (freeze any leftovers for future use) and top with remaining cheese. 1 hour. Meanwhile, stir cornflour, tomato paste, Worcestershire, mustard, horopito and 1 ¾ tablespoons/25 ml cold water in a small bowl until smooth, add to beef mixture and stir continuously until sauce thickens (4-5 minutes), remove from heat and cool completely.