The filling, pastry and tomato sauce can all be made ahead, leaving just the assembly to do on the day. The sauce requires a day for the flavours to develop.
- 50 ml vegetable oil
- 550 gm braising beef such as oyster blade, cut into 2cm pieces
- For dusting: seasoned plain flour
- 120 gm mild pancetta, finely chopped
- 8 golden shallots, coarsely chopped
- 4 garlic cloves, finely chopped
- 125 ml red wine
- 600 ml beef stock
- 125 gm (½ cup) canned crushed tomatoes
- 2 tbsp thyme
- ½ tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- For eggwash: lightly beaten egg
Mustard rough puff pastry
- 450 gm (3 cups) plain flour, plus extra for dusting
- ¾ tsp baking powder
- 300 gm butter, chilled, cut into 1cm pieces
- 60 gm (¼ cup) Dijon mustard
Homemade tomato sauce
- 1 kg vine-ripened tomatoes, cored and coarsely chopped
- 150 ml malt vinegar
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 1 tsp celery seeds
- 1 tsp finely grated ginger
- 1 clove
- ½ tsp ground allspice
- 55 gm (¼ cup) each brown sugar and caster sugar
- 1For homemade tomato sauce, bring tomatoes, vinegar, onion, garlic, mustard, celery seeds, ginger and spices to a simmer in a saucepan over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until tomatoes soften (30-35 minutes). Remove from heat, strain into a separate saucepan, then pass solids through a mouli into pan (see note). Add sugars and 1½ tsp sea salt, return to low heat and simmer, stirring frequently, until sauce is thick and rich (1-1¼ hours). Transfer to a sterilised bottle, cool completely, seal and refrigerate until required. Tomato sauce will keep refrigerated for 2 months. Makes about 400ml.
- 2Heat half the oil in a casserole or saucepan over medium-high heat. Dust beef in seasoned flour, add to pan and brown all over (3-4 minutes). Transfer to a plate and set aside. Reduce heat to medium, add pancetta, shallots and garlic to pan and sauté, stirring occasionally, until golden (6-8 minutes). Add wine, bring to a simmer, then add stock, tomatoes and half the thyme, return to a simmer, season to taste, then add beef. Reduce heat to low, half-cover with a lid and simmer, stirring occasionally, until meat is tender (2-2½ hours). Remove lid, simmer until sauce thickens (12-15 minutes), then add remaining thyme, mustard and Worcestershire sauce and season to taste. Set aside to cool, then refrigerate until chilled (3-4 hours).
- 3For mustard rough puff pastry, combine flour, baking powder and 1 tsp sea salt flakes in a bowl. Turn out onto a work surface, scatter butter over and cut into flour mixture with a pastry cutter
or knife until roughly mixed but with chunks of butter still visible. Make a well in the centre. Whisk mustard with 190ml iced water, then add to well and mix with a pastry cutter or knife to just combine. Bring pastry together with the heel of your hand, then roll out on a lightly floured surface to a 1.5cm-thick, 50cm x 20cm rectangle. With short edge nearest you, fold bottom third up and top down like a letter. Wrap in plastic wrap and refrigerate to rest (1 hour). Repeat rolling and folding twice more, then wrap in plastic wrap and refrigerate until required.
- 4Roll out pastry on a lightly floured surface to about 3mm thick, then cut out 44 rounds of 9cm diameter (re-roll pastry scraps if necessary). Line 22 x 5cm-diameter pie tins with pastry (we used shop-bought foil pie tins; see tip), then spoon meat mixture into pie cases, heaping slightly in the centre. Brush edges with eggwash, then top with remaining pastry rounds, pressing and pinching edges to seal. Pierce tops to allow steam to escape and refrigerate to rest (30 minutes).
- 5Preheat oven to 180C. Brush pies with eggwash and bake, swapping shelves halfway through, until golden (30-35 minutes). Serve warm with homemade tomato sauce.
Note In the absence of a mouli, blend the sauce in a food processor and press through a fine sieve.
Drink Suggestion: Big Barossa shiraz. Drink suggestion by Max Allen