Not sure what possessed me to do this other than as the ultimate birthday treat for my wonderful partner. He is one of those weirdos that doesn’t really like cake, so I decided that I would create him the savory equivalent. As usual I decided to let my creative heart take over my more rational brain and the Birthday Pizza Pie was born.
It should be cooked over two days ideally as the filling improves after its flavours are left to develop fully. I will be using shop bought, ready rolled pastry and pizza dough just for the sake of ease (and laziness.)
1 very large heavy bottomed pan. (I use Pro cook Pans)
Grease proof paper
Ingredients for the Pie:
3tbsp Olive oil
30g Unsalted butter.
2500g Lean stewing steak.
3 heaped tbsp plain flour
6 cloves garlic (crushed)
60g Tomato puree
1 litre Ready made beef stock.
750ml Good quality larger or ale
1 Red chilli (chopped finely)
3tbsp Worcestershire Sauce
300g Mushrooms (chopped finely)
2 Large onions (chopped finely)
2tsp Dried mixed herbs
2 Beef stock cubes.
Salt and pepper to taste.
3 Sheets of ready rolled pastry
100g mixed cheese (ideally mozzarella and cheddar)
- Put your beef in a large dish and evenly cover the meat in the flour.
- Season the meat well with salt and pepper.
- Heat 1tbsp of olive oil in the frying pan and brown off 1/3 of the meat at a time. Replace the oil in between batches.
- Place the meat in your large pan.
- Melt the butter in the frying pan (medium heat) and add in the onions and mushrooms and cook until the onions become translucent (about 5 mins.) Stiring constantly.
- Add in the garlic and fry for a further 1 minute and remove from the heat.
- Add everything to the meat.
- Partially cover and cook over a low heat for 3 1/2 hours. Stiring regularly to prevent sticking.
- Take off heat and allow to cool.
- Store in an airtight container in the fridge until needed. (No more than 3 days unless you’re going to freeze it)
Getting the pie ready.
- Grease the inside of the spring-loaded baking tin. Cover the inside with your pre-made short crust pastry. This should use just shy of two sheets.
- Add in a layer of grease proof paper and tip in your baking beads.
- Bake at 200oc for 20 mins until the pastry is golden brown and firm.
- Remove from the oven and allow to cool completely.
- Carefully remove the pastry from the tin. Place it on a greased baking tray.
- Heat up the pie filling on the hob until it is just starting to bubble.
- Put the pie filling in the pasty and Sprinkle on 100g of cheese.
- Cut some pastry (from the 3rd sheet) into strips and arrange in a criss-cross pattern, like so: (Doesn’t have to be pretty as no one but you will see it!)
- Bake for a further 15 mins and remove from the oven.
- Now prepare the pizza.
1 Box ready rolled pizza base
350g Pizza Sauce
200g Mixed Salami and pepperoni
150g Mozzarella grated
200g Mixed cheese grated.
- Place the pizza base over the top of your slightly cooled pie. Trim it so it is slightly too big.
- Put a small hole in the centre (using a knife) to let the steam escape.
- Cover with the pizza sauce and 200g of the cheese.
- Cover the pizza with 3/4 of the meat:
- Cover with the rest of the cheese and then add on the last bit of meat.
- Bake in a 200oC oven for 15 mins then put the entire pie under the grill until the cheese is melted and bubbling.
- Remove from the oven and allow to cool for 10 mins before serving.
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