Hearty Tamarillo Bourguignon Pie
This pie has a classic filling with a twist – it includes tamarillo (or tree tomato, as it is commonly referred to around the world). Wrapped up in a Smoked Paprika and Black Sesame Seed Puff Pastry, it is an all-year-round pie that is delicious served with a simple green salad.
Pie by Dean Brettschneider.
Published by Penguin Group NZ.
© Dean Brettschneider, 2012.
Photography © Aaron McLean, 2012
(Makes a 20cm round deep pie, serving 6 people)
- 1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry
- 2 tbsp oil
- 1 tbsp butter
- 800g braising beef (chuck), trimmed of excess fat and cut into 2.5cm chunks
- 4 slices bacon, cut into strips
- 1 onion, finely chopped
- 1 carrot, chopped into small cubes
- salt and freshly ground black pepper, to taste
- 2 tbsp finely chopped rosemary
- 2 tbsp finely chopped thyme
- 2 tbsp plain flour
- 1 tbsp tomato paste
- 2 tbsp brown sugar
- 2 bay leaves
- 400ml red wine
- 5 tamarillos, peeled and halved, or vine-ripened tomatoes
- 4 cloves garlic, peeled and minced
- 1 egg beaten with 1 tbsp water, for egg wash
- ½ tbsp sesame seeds
Make Smoked Paprika and Black Sesame Seed Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for the base and one-third for the top). On a lightly floured surface, roll out the larger portion to approximately 3mm thick to line a 20cm round pie dish (5cm deep). Lightly oil the pie dish and line with the pastry, allowing a little to overhang.
Roll out the remaining pastry for the top of the pie into a 32cm diameter circle, so it’s just larger than the pie dish. Place on a baking paper-lined oven tray. Refrigerate the pastry base and top until chilled (30 minutes).
Heat the oil and butter in a large frying pan. Fry the beef in small batches for 2–3 minutes or until browned all over. Once the meat is browned, remove from heat and set aside.
Sauté the bacon, onion and carrot in a medium frying pan over a medium-high heat until soft and then add to the beef. Place the pan with the beef back on the element and season to taste. Add rosemary and thyme and then sprinkle with flour. Stir in the tomato paste, brown sugar and bay leaves. Add red wine, then cook, covered, over medium-low heat for about 1 hour. Add tamarillos and garlic, then return to the heat for a further 30 minutes until meat is tender. Set aside to cool.
Remove the pastry base from the refrigerator and transfer the filling to the lined pie dish. Drape remaining pastry over the pie dish and press down the edges to seal together.
Brush pastry with egg wash, sprinkle with sesame seeds and then make three slits in the top to allow steam to escape during baking.
Bake in a preheated 200°C oven for 30 minutes or until the pastry is crisp and golden-brown in colour. Serve immediately with a fresh salad or seasonal vegetables.
Bobbing Creek 2010