Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

The great Aussie pie is an Aussie icon, and I don't know many people who can resist its charms - especially when homemade. I always top my meat pies with puff pastry but will sometimes use suet pastry for the base instead of shortcrust as it is so easy to work with. And I always add a little cornflour to the filling, as I like it to be very thick.

These quantities will make 6 x 12 cm pies

 
1 kg rump or gravy beef, cut into 1 cm dice
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
4 tablespoons olive oil
2 onions, finely diced
4 garlic cloves, finely chopped
2 medium carrots, thinly sliced
2 sticks celery, finely diced
4 cups beef stock (the better quality stock you use, the better the pie)
3 tablespoons cornflour mixed to a paste with a little water
2 tablespoons chopped parsley
500 g Savoury Shortcrust Pastry or Suet Pastry
500 g Rough Puff Pastry
2 egg yolks, lightly beaten with
4 tablespoons milk
 
Place the diced beef into a large mixing bowl with the salt, pepper and cayenne and toss well so it is evenly coated.

Heat half the oil in a heavy-based saucepan or casserole dish over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.

Add the rest of the oil to the pan and sweat the onions, garlic, carrots and celery for 5 minutes, or until the onion starts to soften and colour. Return the beef to fie casserole and sautee for 2-3 minutes. Add the beef stock and stir well. Bring to the boil, then lower the heat and simmer, uncovered, for 45 minutes, stirring from time to time.

Stir in the cornflour paste and parsley and simmer for another 3 minutes. Remove from the heat and leave to cool.

When ready to bake the pies, preheat the oven to 200 degrees C and lightly grease 6 x 12 cm pie tins.

Divide the shortcrust pastry into 6 even portions and roll out to circles around 5 mm thick. Use to line the pie tins, leaving about a 2 cm overhang. Spoon in the fitting until the tins are three-quarters full.

Roll the puff pastry out and cut into 6 x 12 cm circles to form the pie lids. Lightly brush the rim of the pies with egg wash and place the lids on top. Press the edges firmly to seal, then roll with a rolling pin to trim off any surplus pastry. Make a small cut in the pastry lid so that the steam can escape as the pies bake. Brush with a little more egg wash and bake for 20 minutes until the pastry is cooked on the underside and the top has puffed up to a lovely golden brown. One large pie will probably take 25-30 minutes.

Serve the pies with lots of tomato sauce, a few cold beers and a good game of footy.

Makes 6 pies

Blood and Chocolate Sausage

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

• Adrian's Thai Green Curry
• Adrian's BBQ chilli chicken
• Adrian's Malaysian Goat Curry
• Adrian's Ricotta Gnocchi
• Adrian Richardson's Tripe
• Adrian's Two Fondue Recipes
• Adrian Richardson's Paella