Beef, Stout and Oyster Hatties served with refined Mushy Peas

5th Course

Beef, Stout and Oyster Hatties served with refined Mushy Peas
1 1/2 kg oyster blade steak
1 large onion chopped
1 large carrot chopped
1 stick celery roughly sliced
2 Tbs Ketchup Manis (sticky soy)
250 g oyster mushrooms
1 tsp thyme chopped
2 small bay leaves
800 ml beef stock
stout (Guinness) or Waynes milk stout in this case 1/2 bottle
80 g butter
60 g plain flour
sea salt and freshly ground black pepper
extra virgin olive oil (evoo) for frying
16 fresher shucked oysters
Lard pastry
3/4 cup cold water
200 g plain flour
200 g self raising flour
50 g lard
150g butter
1 tsp salt

1. Heat a little olive oil in a large heavy based saute pan, season the
oyster blade and then seal on all sides, cooking the meat in batches so as
not to overcrowd the pan.

2. In a separate pan caramelize the chopped onion, carrot, celery and
mushrooms. Mix the beef and the vegetables together, add the flour and stir
for a few minutes until the flour is well distributed, then add the stout.
Lastly add the sticky soy. Put a lid on and put into the oven at 180C for
two hours. Use the stock if you feel that it needs to be moistened further,
or add during the cooking if it becomes too dry.

3. Once cooked leave the mixture to cool completely – overnight would be
best, before you start making the pies.

4. To make Lard Pastry, combine flours and salt, rub in lard with

5. your fingers till it is at fine crumb stage. Slowly add water to bring it
together, kneading for 3 Min’s. Chill in refrigerator for 20 minutes.

6. Roll out the pastry and line small pie tins, (or make them hat shaped) half fill with meat mixture,
pop in 2 oysters per pie, fill with more meat mixture and then cover the
meat with a pastry top. Cut a slit in the middle of the pastry top to let
steam escape. Brush the pies with egg wash and into the oven for 15 minutes
at 220C then turn the heat down to 200C for a further 10 minutes.


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