RECIPE BY:

Kylie Millar

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 300g flour
  • 75g Lurpak Slightly Salted butter
  • 75g grated cheddar cheese
  • 50g vegemite
  • Coles cling wrap

METHOD:

  • Place all ingredients, except the water, into a food processor and blitz until it resembles fine breadcrumbs and starts to clump. Slowly add in water until it starts to pull away from sides. NOTE: you may not need all the water.
  • Wrap in cling wrap and rest in fridge for minimum 30mins.

 

OX TAIL FILLING

INGREDIENTS:

  • Ox tail 1kg
  • 140 ml Cobram Estate Light EVOO 
  • 3 kg oxtail pieces 
  • 4 onions, thinly sliced 
  • 6 garlic cloves, very finely chopped
  • 1L Massel chicken stock
  • Salt
  • Egg for eggwash

METHOD:

  • Preheat oven to 180C. Heat 2 tbsp oil in a large casserole dish over low heat, add oxtail in batches and brown well all over (3-4 minutes), then transfer to a plate. Add remaining oil to casserole along with onion, garlic, and stock. Bring to the boil, then reduce heat to low again and simmer for 5 minutes. Return oxtail to pan, season to taste, cover and braise in oven until tender but still on the bone (2-2¼ hours).
  • Pick meat off the bone, mix with a little of the leftover cooking liquid. Season with salt and leave to cool.
  • To assemble pies, roll out pastry using a pasta machine or rolling pin. Cut into square and place a small piece of meat inside. Fold corners in and seal with an eggwash.
  • Deep Fry at 180 degrees celcius or until golden brown.

Our friends at Wine Selectors recommend pairing this dish with a GSM blends or Shiraz

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