Marmite and Skirt Beef Pie
2 medium onions
500g Skirt beef
2 tbsp of flour
2 tbsp of oil
1/2 tsp of cracked black pepper
1/2 celeriac peeled and diced
1 tbsp of wholegrqin mustard
1 tbsp of marmite (not vegiemite)
1 pint boiling water
For the pastry
500g plain flour
100ml ice cool water
1 beaten egg
1 tbsp of mustard seeds
Pre Heat a large heavy pan on the hob.
Slice the beef skirt and dust with the plain flour to ensure an even coating
Add the oil to the pan followed by the beef
Brown the meat off well to get lots of colour.
Mean while chop the onions and dice the celeriac.
Add the vegetables to the pan and stir together.
Add the mustard and cracked pepper
Finally add the marmite and boiling water
Place s lid on the pan to trap in all the moisture and simmer for 45 minutes until the beef is tender and the sauce is rich and savory in flavour.
To make the pastry
To make the pastry place the flour into a mixing bowl.
Dice the butter into small cubes and add to the flour.
Using your finger tips rub the butter into the flour until it resembles a crumble type texture.
Add a couple of table spoons of the cold water to start with and mix the dough using a metal spoon, making sure not to over mix.
You want just enough water to bring the pastry dough together.
Once you have a ball of dough removed from the bowl, shape and place in the fridge for 20 minutes to rest.
To roll out the pastry divide into 2 equal portions, dust with a little flour on both sides and roll out into a circles approximately 1/2cm thick.
Line the base of a pie dish with one sheet of pastry making sure it over hangs on the edges by 1/2cm
Spoon the beef stew into the of the pie
Brush beeten egg around the edges and place the remaining pastry on top of the pie
Press the pastry edges together, then trim the excess pastry.
To crimp the pie by pressing to pastry inbetween two fingers with one finger.
Brush with beaten egg and scatter with mustard seeds.
Bake in a pre heated oven 180c for 45-60 minutes until golden brown.