Matisse is a culinary connoisseur in the making, granted she’s only seven, but she knows what she likes and more importantly she likes to request culinary delights for dinner. So I find myself making a Brown Butter and Sage Aussie Meat Pie this evening and I have never made one before.
Divine. Delicious. Yum!!!! Even though it was about an hour and twenty minutes of hands on time, it only 30 minutes to cook in the oven and the result… Well simply fabulous!
(note to self: Revoke Matisse’s Food Network privileges)
Brown Butter & Sage Aussie Meat Pie
Made in a 9-inch pyrex pie pan.
1 tablespoons butter
1/2 cup chopped onion
1/2 cups carrots, peeled and diced
1/2 cup parsnips, peeled and diced
1/4 cup celery stalk, peeled and diced
1 cloves garlic, minced
1 tablespoon flour
3/4 pound ground beef
1 teaspoon tomato paste
1/2 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly chopped rosemary leaves
1/2 teaspoon freshly chopped thyme leaves
2 tablespoon butter
1/2 tablespoon sage, finely chopped
1/2 cup fresh or frozen English peas
Savory Pie Dough Recipe:
2 1/2 cups flour
8 oz (two sticks) unsalted butter
1 tsp kosher salt
1 tblsp sugar
1/4-1/2 cup ice water
1 egg, for egg wash
For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes.
Preheat the oven to 400 degrees F.
Prepare the filling. Place the butter into a 12-inch saute pan and set over medium heat. Add the onion and saute just until they begin to take on color, approximately 5-10 minutes. Add the garlic and the meat, sprinkle with flour, salt and pepper and cook until browned and cooked through, approximately 5 minutes. Add the tomato paste, broth, Worcestershire, rosemary, thyme, carrots, parsnips and celery and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 5 minutes or until the sauce is thickened slightly.
In a small sauce pan, melt the butter and add the sage, cooking until the butter is browned. Set aside off heat.
Meanwhile, roll out your pie dough to 1/8 inch thick on a floured surface, and loosely fill a pie dish with one round.
Add the peas, brown butter, and sage to the meat mixture and pour into the pie dish, over the dough. Roll out the second pie dough and pop on top of the pie, pinching the edges to secure. Slice a couple of vents on top and brush with egg wash (just a a beaten egg w a touch of water).
Place on a half sheet pan on the middle rack of the oven and bake for 20-30, or until the pastry is golden brown and juices bubble out of the vents. Remove to a cooling rack for at least 15 minutes before serving. Serve and enjoy!