To make the pastry, combine the flour, milk and oil in a bowl with a wooden spoon. Knead the dough for 10 minutes or until smooth, then roll into a ball, cover with plastic wrap and refrigerate for 1 hour.
To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft. Add capsicums and cook for 2 minutes, then add tomatoes. Season with salt and add paprika. Cook for a further 5 minutes, then add the corn purée. Remove from heat, add the beaten eggs and stir to combine. Set aside to cool.
To make the beef filling, heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir until fragrant. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in oregano, remove from heat and set aside to cool.
Preheat oven to 220°C. Grease a 3.5L ovenproof dish with butter. Roll out the pastry on a lightly floured work surface until large enough to line the base and the sides of your dish (about 3mm thick), leaving 2cm hanging over the rim.
Add the beef filling, then top with the boiled eggs, currants and pine nuts, if using. Spread over the corn filling and scatter over sugar and cinnamon. Using a fork, tuck the edges of the pastry around the filling. Scatter over the chopped butter and bake the pie for 45 minutes or until the pastry is golden and the pie filling has browned.
Stand for 15 minutes, then serve.
Drink 2008 Argento Reserva Malbec ($24) or 2008 Zuccardi Serie A Malbec ($15)
To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft. Add capsicums and cook for 2 minutes, then add tomatoes. Season with salt and add paprika. Cook for a further 5 minutes, then add the corn purée. Remove from heat, add the beaten eggs and stir to combine. Set aside to cool.
To make the beef filling, heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir until fragrant. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in oregano, remove from heat and set aside to cool.
Preheat oven to 220°C. Grease a 3.5L ovenproof dish with butter. Roll out the pastry on a lightly floured work surface until large enough to line the base and the sides of your dish (about 3mm thick), leaving 2cm hanging over the rim.
Add the beef filling, then top with the boiled eggs, currants and pine nuts, if using. Spread over the corn filling and scatter over sugar and cinnamon. Using a fork, tuck the edges of the pastry around the filling. Scatter over the chopped butter and bake the pie for 45 minutes or until the pastry is golden and the pie filling has browned.
Stand for 15 minutes, then serve.
Drink 2008 Argento Reserva Malbec ($24) or 2008 Zuccardi Serie A Malbec ($15)