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Slow-cooked meatlovers' pizza pie
Slow-cooked meatlovers' pizza pie
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Prep Time:
270 minutes
Cook Time:
185 minutes
Total Time:
455 minutes
Prepare and freeze the flavorful meat filling in advance for a delicious and convenient homemade pizza that the whole family will enjoy.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 1.5kg gravy beef, fat trimmed, cut into 3cm pieces
  • 300g cup mushrooms, halved
  • 1 red capsicum, deseeded, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g jar Napoletana pasta sauce
  • 90g (1/3 cup) pizza sauce
  • 2 rindless bacon rashers, cut into 2cm pieces
  • 2 x 375g pkts Carême puff pastry or 3 sheets frozen butter puff pastry, just thawed
  • 55g (1/2 cup) coarsely grated mozzarella
  • 1 egg yolk, lightly whisked
  • 7 thin slices pepperoni
  • Paprika, to sprinkle
  • Micro herbs, to sprinkle
Instructions:
  • In a stockpot or large saucepan over medium-high heat, heat 1 tablespoon of oil. Brown the beef in 3 batches, turning occasionally, for about 5 minutes per batch. Transfer the beef to a heatproof bowl.
  • In a pan, heat the remaining 3 tablespoons of oil. Add the mushroom, capsicum, and onion. Cook and stir for 5 minutes until the onion is soft. Stir in the garlic for 30 seconds until fragrant. Pour in the pasta sauce, pizza sauce, and 125ml (1/2 cup) water. Bring to a boil. Return beef to the pan. Reduce heat to low, partially cover, and simmer for 2 hours until beef is tender. Let it cool slightly, then transfer to a bowl. Cover and refrigerate for 4 hours until fully chilled.
  • In a small non-stick frying pan over medium heat, cook the bacon for about 5 minutes, stirring occasionally until it's lightly browned. Set aside.
  • Preheat the oven to 200°C/180°C fan forced. Cut 9 triangles from the pastry, each with a 10cm base and 20cm height from the center of the base to the tip. Place the triangles around the side of a 26cm pie dish, allowing the bases to slightly overlap and the tips to hang over the edge of the dish.
  • Fill the dish with the beef mixture. Top with bacon and half of the mozzarella. Seal the filling by folding over the triangles.
  • Brush the pastry with a golden coat of egg wash and bake until gloriously golden brown, usually around 30 minutes.
  • Sprinkle the pepperoni over the dish, then spread the remaining mozzarella on top. Bake until cheese is melted, about 5-10 minutes. Let it cool for 5 minutes, then add a sprinkle of paprika and herbs before serving.

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