Miguel takes the classic and well-loved Aussie meat pie and cooks it with a Spanish twist.
Recipe by: Miguel Maestre
Prep Time: 15 minutes
Cooking Time: 20 minutes
- Pre-chill food processor bowl & blade 1hr before making dough. When ready to make pastry remove bowl from fridge. Place flour, butter and salt in food processor bowl.
- Using the pulse setting, pulse until mixture resembles breadcrumbs. Avoid overworking or pastry will become soft and hard to work with.
- Slowly add the squid ink water a little at a time until mixture comes together in a ball. Transfer to a chilled bowl and knead to a smooth dough.
- Flatten dough into a round disc and cover in plastic wrap. Chill in fridge for at least 30 minutes.
- Grease 6 individual pie tins (or use non-stick pie tins). We used 3cm depth, 10.5cm rim, 7cm base.
- Roll out pastry on a floured workbench to 3mm thickness. Upturn pie tin & cut out a circle of pastry 2cm larger that the edges of the tin. Gently press pastry into tin.
- Repeat with remaining pastry and pie tins, putting into the fridge to chill for 30 minutes as soon as they’re prepared.
- Meanwhile cook paella.
- Preheat oven to 180C. Line tart cases with baking paper and fill with baking beads or rice. Bake for 10 minutes, remove weights and paper and bake for a further 10 minutes or until cooked through and dry to touch.
- Remove pies from tins and brush lightly with olive oil. Add a teaspoon of aioli to the bottom of each pie case. Fill with warm paella rice. Serve with a wedge of lemon.