It isn't a real footy party without pies. Make these ahead of time and freeze for fuss-free serves.
- 60 ml olive oil (¼ cup)
- 1 onion, diced
- 1.5 kg chuck beef, cut into 4cm pieces, pat dry with absorbent paper
- 35 gm plain flour (¼ cup)
- 1 tbsp tomato paste
- 2 garlic cloves, crushed
- 125 ml lighter style red wine, such as Chianti
- 600 ml chicken stock
- 600 ml veal stock
- 4 rosemary sprigs, plus 2 tsp extra leaves
- 6 bacon rashers, rinds removed, diced
- 200 gm Swiss brown mushrooms, halved
- 675 gm plain flour (6 cups)
- 375 gm butter, coarsely chopped
- 150 gm lard or dripping
- 1Heat half the olive oil in a casserole pan over medium heat, add onion and stir until tender (15-20 minutes). Remove from pan and set aside.
- 2Heat remaining oil in casserole to medium-high and brown beef in batches (4-5 minutes), then set aside. Add flour to the pan and stir until toasted (1-2 minutes), then add tomato paste and stir to combine until smooth. Return onion to pan on medium heat along with beef, add garlic, and deglaze with wine. Add stocks and rosemary sprigs, bring to the boil, season to taste, then cover. Reduce heat to medium-low and simmer covered with lid until tender enough to cut easily, but not falling apart (2 hours). Remove beef, discard rosemary sprigs, then reduce liquid over medium heat until thickened (45 minutes to 1 hour), then add extra rosemary. Meanwhile, cut beef to 1cm pieces or shred.
- 3Cook bacon and mushrooms in a large non-stick frying pan over medium-high heat until golden (10-15 minutes). Stir into beef mixture and set aside to cool. You can make the filling ahead up to this point.
- 4For pâte brisée, process flour, butter, lard and 1 tsp salt in a food processor until fine crumbs form. Add 100ml chilled water and process until dough just comes together. Turn onto a lightly floured bench, shape into a disc, wrap in plastic and refrigerate until rested (1 hour).
- 5Preheat oven to 200C. Divide pastry into ten 75gm portions and ten 50gm portions, then roll out larger portions to line ten 200ml pie tins. Divide filling among tins, then roll remaining pastry for the lids, cover pies, seal the edges and pierce the tops twice with a knife. Brush pie tops with eggwash and bake until deep golden and heated through (25-35 minutes). Rest in tins for 5 minutes before serving hot with tomato sauce.