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Oyster Pie

Fantastic Recipe by Maggie Beer
Makes 8 pies

Ingredients
1 1/2kg blade steak
1 large Onion, chopped
1 large Carrot, chopped
1 stick Celery, roughly sliced
2 tbsp Kecup Manis (sticky soy)
250g Oyster mushrooms
1 tsp Thyme, chopped
2 small Bay leaves
800ml Beef stock
1 can of Stout
80g Butter
60g Plain flour
Sea salt
Freshly ground black pepper
Extra Virgin Olive Oil for frying
16 Oysters, freshly shucked Sour Cream Pastry 200g Chilled unsalted butter
250g Plain flour
125ml Sour cream

Directions:

Heat a little Extra Virgin Olive Oil in a large heavy based sauté pan, season the oyster blade and then seal on all sides, cooking the meat in batches so as not to overcrowd the pan. In a separate pan caramelize the chopped onion, carrot and celery and mushrooms. Mix the beef and the vegetables together, add the flour and stir for a few minutes until the flour is well distributed, then add the stout. Lastly add the sticky soy. Put a lid on and put into the oven at 180C for two hours. Use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes too dry.
Once cooked leave the mixture to cool completely – overnight would be best, before you start making the pies. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes. Roll out the chilled pastry and line small pie tins, half fill with the meat mixture, pop on 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top, cutting a slit in the middle of the pastry top to let steam escape. Brush the pies with egg wash and into the oven for 15 minutes at 220C then turn the heat down to 200C for a further 10 minutes.

Purchase products in this recipe:

Fresh Mahurangi Oysters in the Shell (doz)

Cross Cut Blade Steak 1kg pack

298 Extra Virgin Olive Oil