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1
Grease deep 22cm flan tin.
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2
Sift flour into bowl, rub in butter.
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3
Add enough water to make ingredients cling together.
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4
Press dough into ball, knead on floured surface until smooth; cover, refrigerate dough for 30 minutes.
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5
Roll dough on floured surface until large enough to line the prepared tin.
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6
Lift pastry into tin, ease into side trim edge.
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7
Line pastry with paper, fill with dried beans or rice.
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8
Bake in moderately hot oven about 20 minutes, remove paper and beans, bake further 10 minutes or until browned, cool.
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9
Spoon filling into pastry case, brush edge of pastry with egg.
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10
Cover filling with 1 sheet of puff pastry, press edges together firmly, trim edge brush top of pie with egg.
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11
Cut remaining puff pastry into 16 x 1-1/2 cm strips.
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12
Place strips across pie to form lattice, trim edges, brush with remaining egg.
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13
Bake in moderate oven about 30 minutes or until pastry is browned and filling heated through.
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14
Filling.
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15
Cut kumara and steak into 2cm cubes.
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16
Place kumara on oven tray, bake in moderate oven about 30 minutes until tender.
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17
Heat oil in pan, cook steak in batches until browned all over, remove from pan.
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18
Add onions, garlic, oregano to same pan, cook stirring until onions are soft.
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19
Add flour, cook stirring until flour is lightly browned.
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20
Remove pan from heat, gradually stir in paste, wine and stock, stir over heat until mixture boils and thickens.
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21
Return steak to pan, simmer uncovered, about 1-1/4 hours or until steak is tender.
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22
Stir in kumara; cool.
