Vegetarian warning: this post contains graphic imagery of a meaty nature.
In accordance with orders from on high, today I am observing a somewhat lesser-known American holiday: National Pie Day. However, I am putting a proper Australian spin on it, by baking my own invention: the Beef and Beer Pie (did you hear that? That was the sound of men all over the world pricking up their ears). This recipe started out as one of those “Cook From Your Pantry” exercises, and it was so good that I was instructed to write down what I’d done so I could do it again later.
The beef is cooked very slowly in the crock-pot, making it so tender that it falls apart if you even threaten it with a fork, and the beer adds the most extraordinarily rich and hearty flavour – more so than beef stock could do. Paprika and dried herbs add a little zing.
I went all out and made pastry from scratch, using Delia’s excellent tutorial, which I tweaked a little by adding some of the same herbs and spices as are in the meat filling.
My hubby loves this pie so much that… well, let’s just say I know he’ll never leave me. Passion may fade, but a really good meat pie is forever.
And for dessert…. Pecan pie with vanilla ice-cream for me
and for hubby, his favourite dessert: Matches (quite possibly the simplest dessert you can cook. Strips of puff pastry, brushed with egg wash and sprinkled with a little sugar, then baked for 10 mins or until it’s puffed up and golden. Then you sandwich it with strawberry jam and whipped cream (we didn’t have any cream, so I substituted ice-cream. He was happy anyway).
Excuse me, I have to go and find some pants that fit.