Miguel takes the classic and well-loved Aussie meat pie and cooks it with a Spanish twist.
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. Avoidoverworking 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 30minutes 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.