Tender roasted Farmer Joe‘s chunky steak & Merlot pie

Tender roasted Farmer Joe‘s chunky steak & Merlot pie

You will need:
800 g Farmers Joe beef blade or chuck steak cut in cubes
400 ml good drinking Merlot (we used Dai Gum San Merlot)
2 garlic cloves, crushed
2 bay leaves
1 tbsp chopped thyme
50 g butter
1 onion and 1 carrot chopped
3 tbsp plain flour
200 ml beef stock
Cracked black pepper & Sea salt
2 slices white bread crust removed
2 tbsp Dijon mustard
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)

Method:
Place, beef, merlot, garlic, vegetables and herbs in a bowl and marinate for about 4 hours or overnight.
Crain meat and remove from other ingredients. Pat dry the beef with some kitchen paper and fry the beef in batches in half the butter until golden brown. Place beef in a casserole dish. Fry the reserved carrot, onion and garlic in the remaining butter and add to the casserole dish with the beef.
Add the marinade liquid to the same pan and deglaze, leaving the liquid to boil for 30 seconds.
Sprinkle the flour over the meat and vegetables and coat well. Add the hot liquid and place a lid on the casserole. Place the casserole in the oven at 160 degrees and cook for about 2 to 2 1/2 hours.
Smear the mustard on the two slices of bread and add to the pot. Leaving the mixture to cook for a further 30 minutes or until the meat is soft and tender. Taste the pie mix and add pepper and salt to your liking. Leave the mix to cool.

Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the Merlot and Beef mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with fresh herbs or poppy seeds.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet). Remove from oven, turn out the moulds and serve with buttered mash (Belgian style, use freshly grated nutmeg and lashings of butter and an egg yolk in the mash) buttered Dutch carrots, spinach or just with some tomato sauce.
Bonne appetite... serves 6 pie lovers...

Culinary regards,

Filip Tibos
Catering and Restaurant Manager
The Big Cheese Catering Company