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Bookmarked Blog
Miguel’s new cookbook is generously packed with 100 delicious recipes from the heart - full of food with soul to share with your family and friends. Discover our exclusive extract from Feast below as well as a video of Miguel sharing some cooking tips so you can cook like a chef at home.  

SPANISH MEAT PIE WITH WAGYU

(WAGYU PASTEL DE CARNE)

In Spain, we use really good-quality beef in our pies. This is the pie I ate growing up – served on a paper napkin at the bar, cut in four, no plate, no sauce, just a cold beer! The combination of wagyu beef, chorizo and egg is sensational. This is definitely one to impress your friends and family with.

Spanish Meat Pies with Wagyu from Feast by Miguel Maestre

  • salt flakes and freshly ground black pepper
  • 400 g wagyu scotch fillet or skirt steak, cut into 3 cm cubes
  • 2 teaspoons plain flour
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 1 leek, white and pale green part only, well washed and finely sliced
  • 4 garlic cloves, chopped
  • 5 black peppercorns, crushed
  • 200 g chorizo sausages, finely diced
  • 1 bunch of thyme, leaves picked
  • 800 ml red wine
  • 500 ml (2 cups) beef stock
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 4 hard-boiled eggs, quartered

SERVES 4

Season the beef, then dust in the flour, shaking off any excess.


Heat 1 tablespoon of oil in a medium saucepan over high heat. Add the beef in batches and cook until browned all over. Remove and set aside.


Reduce the heat to medium and add the remaining oil. Add the carrot, onion, leek, garlic, peppercorns, chorizo and thyme and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.


Return the beef to the pan, pour in the wine and cook until reduced by half, scraping up any bits caught on the base. Add the stock and bring to the boil, then reduce the heat and simmer for about 1 ½ hours until the meat is tender and a thick gravy has formed. Set aside to cool completely.


Preheat the oven to 200°C (fan-forced). Grease four pie tins with a base measurement of 8–10 cm.


Cut out eight 13 cm circles from the pastry. Use four circles to line the base and side of the pie tins. Trim the edges, then line with baking paper and fill with uncooked rice or baking beans. Blind-bake for 10 minutes, then remove the paper and weights and brush the pastry with beaten egg. Bake for another 8 minutes, then set aside to cool.


Divide the cooled filling and hard-boiled egg evenly among the pastry cases. Top with the remaining pastry rounds, trim the edges and press with a fork to seal. Brush with the remaining beaten egg and bake for 15 minutes or until the pastry is pued and golden and the filling is hot.


TIPS

The beef filling can be made up to 2 days ahead and stored in an airtight container in the fridge.

Use fresh puff pastry if you can find it.



Feast by Miguel Maestre is available in store and online now.

Feast
Miguel Maestre
$32.99
  

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