Beef, Fig and Pecan Pie
1 x 445g pack, defrosted Sour Cream Shortcrust Pastry (I use Careme Pastry)
Olive oil for the pan frying (I used local olive oil from Toolunka Creek Olives)
500g beef mince
1 leek diced
2 cloves garlic sliced roughly
2 cm of fresh turmeric cut finely
1 bunch of silverbeet cut up roughly
1 handful of purslane leaves (optional)
½ cup of our All Natural Pecans
1 egg beaten for egg wash
Preheat oven to 200c fan-forced (220c non-fan).
Line a baking tray with baking paper. Place the pastry sheet on a baking tray and keep in fridge while you prepare the filling.
Preheat a large sauté pan, once hot add a glug of olive oil then the beef mince. Leave the mince to brown stirring occasionally, once browned (allow 5 to 10 minutes) remove from pan into a flat tray to allow to cool.
Add some more olive oil to the pan reduce heat to medium, and cook the leek for 5 minutes, then add garlic, turmeric, silverbeet, purslane (if using) stir occasionally and allow the vegetables to gently cook for 10 minutes.
Transfer the vegetables to a large plate or tray to allow to cool. Once both the meat and veggie fillings are cool mix them together.
Place the pastry on baking tray. Spoon the filling on top of the pastry, in a row down the middle, leaving enough border on each side so you can wrap the edges over. Slowly enclose the filling with the pastry border on each side, pinching the sides as you go along (see the photo).
Brush the pie with eggwash.
Bake for 10 minutes at 200c fan-forced (220c non-fan), then reduce to 180c fan-forced (200c non-fan) and continue to bake for 30 minutes or until golden brown. Serve with tomato and quince chutney, natural yogurt and a big bowl of greens.
This is a super simple dish and with some very small ingredients swaps you can also make a Fig, Mushroom and Cheese Galette. I have done a very quick video on my instagram with the steps in the caption, see here.