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Beef & Cheese Pie
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Beef & Cheese Pie

Beef & Cheese Pie

Beef & Cheese is a classic pie combination in Australia & New Zealand, so of course I had to mess with it. But I did it in the best way possible, by adding some Korean influence for spice - and daaaaamn was it good!

Makes one 9 inch, or 4-5 individual ones

Ingredients

Filling:

  • Olive oil
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 4 Holland peppers , sliced with the seeds
  • 4 green onions, cut into 1/2 inch pieces
  • tablespoon garlic paste - or 3 cloves garlic minced
  • 1 tablespoon ginger paste or 1 tablespoon minced ginger
  • 3 tablespoons gochujang (Korean pepper paste)
  • 3 tablespoons all purpose flour
  • 1/5 cups beef broth
  • 2 tablespoons dark soy sauce (or regular if you don't have)
  • 2 tablespoons gochugaru (Korean chili pepper) or chipotle chili powder

Pies:

  • Refrigerated pastry dough for the bottom
  • Puff pastry for the top
  • Aged cheddar cheese, shredded
  • Beat egg

Directions

For the filling:

  1. Heat a tablespoon of oil in a large pan, and add the beef - cook until no longer pink - If there's a lot of liquid, spoon it off
  2. Put in the onion and carrot, cook until just beginning to soften, 3-4 minutes then add the Holland peppers and green onions - stir to mix in
  3. Clear a little space in the middle of the pan, add a bit more oil then the garlic & ginger - give it 30 seconds or so to get fragrant, then stir into the beef mixture
  4. Sprinkle the flour over the top, and when fully mixed in add the both, soy and chili powder - mix well, cover with a lid and simmer 10 minutes
  5. Kill the heat, take off the lid and let cool before making into a pie

For the pie(s):

This will make one 9" pie, or 4 or 5 individual ones. And you can either make it just a top crust, or bottom and top - up to you. In either case:

  1. Preheat oven to 375
  2. For a single crust, spoon the cooled filling into a 9-inch pie plate or individual cups, top with a big handful or two of the cheese, then unroll the pastry dough or puff pastry and place over the top allowing some to hang over the edge.  
  3. Trim edge, and brush with beaten egg, then make a couple small slits in the top - bake until golden brown. If it starts browning too quickly, cover lightly with foil
  4. For a double crust, fit a piece of parchment into pie plate or cups, fill with uncooked rice or beans and pre-bake 15-20 minutes, then remove parchment and beans
  5. Spoon in the filling, top with the cheddar, then cut puff pastry to fit the top, then brush edge with beaten egg, and place egg side down crimping edges
  6. Brush top with beaten egg, make a couple small slits in the top - bake 25-30 minutes or until golden brown
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