INGREDIENTS
2 3/4 C all-purpose flour 1 tsp kosher salt 1 C lard (unsalted butter if preferred), chilled and cut into small pieces 1/2 C ice water, or as needed
2 1/2 Tbs all-purpose flour 1/2 tsp dried thyme leaves 1/2 tsp paprika 1/8 tsp ground black pepper
1/8 tsp ground ginger 1/8 tsp ground allspice 1 1/2 lbs boneless beef round steak, cut into 1-inch pieces 1/3 C olive oil 2 C chopped sweet onion 1 C beef broth 3/4 C dry red wine 1 C peeled and diced potatoes 1 C sliced carrots 1/2 tsp dried thyme leaves (optional)
METHOD
Combine 2 3/4 cups flour and one teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling. Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside. Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes. Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
Preheat oven to 400 degrees F (200 degrees C).
Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
Keep it Local Pair this dish with a great craft beer from UpStreet like Eighty Bob: Scottish Export Ale or a local wine.
Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
Prep - 45 mins | Cook - 1 hour 25 mins | Ready In - 2 hours 20 mins
FALL 2017 pei-living.ca
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