6 – 8 Bakers Delight Cheesymite Scrolls
3 tbsp olive oil
1 – 1.5kg chuck steak, chunky dice
350g middle bacon, rind removed, diced
2 cups red wine (shiraz, cabernet sauvignon)
1/4 cup butter
400g mushrooms, chunky dice
1/2 head garlic, peeled, roughly chopped
8 pearl onions or golden shallots, peeled, chopped in half
1 tablespoon tomato paste
4 bay leaves
2 tsp chopped thyme
2 tsp chopped rosemary
1/2 bunch parsley stalks, chopped
1 tsp crushed black peppercorns
Salt flakes, to taste
1 tbsp plain flour
- beef, turn once after a few minutes or when it is brown and caramelised, brown the other side of the beef, then remove from pan and place in a large mixing bowl. Repeat process with remaining beef.
- Add bacon to the stockpot and cook until golden and slightly crispy. When cooked, add to the bowl of beef.
- Deglaze pan by adding the red wine to the hot pan and use a spatula scrape the base of the pan. Allow the red wine to reduce by half then reserve the liquid by pouring into the bowl with the beef and bacon.
- Add butter and a splash of olive oil to the stockpot, when butter has melted and is frothy add mushrooms, garlic and pearl onions or golden shallots, brown off and cook for about 5 – 10 minutes until mushrooms have reduced in size by at least half.
- Return reserved beef, bacon and red wine mixture to the pan. Add tomato paste, bay leaves, thyme, rosemary and parsley, crushed peppercorns and stir well.
- Add 1 litre of water, bring up to almost boiling point then reduce to a low simmer and cook for 2 – 3 hours. Top up with water if the liquid is reducing too quickly, stir occasionally.
- To finish off your beef and mushroom pie filling, add flour and 1/4 cup of water in a small bowl and mix well until a smooth paste forms. Add to the stockpot and stir well to thicken up, cook for a further 10 minutes on low heat. This will bring your ‘pie’ filling together. Season with salt to taste.
- Cut Cheesymite scrolls in half horizontally so that they are thinner, then using the top half trim the edge so that the scroll fit snugly into your 1 – 1.5 cup capacity ramekin to form a lid. Slice this into quarters and pop on top of your pie before baking.
- Preheat fan-forced oven to 180C. To serve, fill ramekin with hot pie filling, top with Cheesymite scroll quarters, and warm in the oven for 5 – 10 minutes. Serve hot.
- Ensure you dry the beef well with paper towel before browning
- Use a large stockpot that is not non-stick, this will help with the caramelisation of the beef and you will achieve a greater depth of flavour
- Ensure you don’t overcrowd the pan with all the beef at once as this will stew the meat rather than caramelise it.
See the full recipe here.