These pot pies are individually portioned and great winter warmers.
- 750 g beef chuck steak, cut into 4 cm pieces
- ¼ cup plain flour
- Salt and pepper, to taste
- 2½ tbsp olive oil
- 1 large onion (200 g), chopped
- 100 g bacon rashers, chopped
- 1 tbsp chopped fresh thyme
- 2 cloves garlic, crushed
- 200 g Swiss brown mushrooms, sliced
- 1 tbsp tomato paste
- 1 cup red wine
- 1 cup beef stock
- 2 tbsp chopped parsley
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten, for brushing
- Green salad, to serve
- Place beef, flour and salt and pepper in a snap-lock bag. Seal bag, shake to coat. Remove beef. Reserve excess flour mixture.
- Heat 2 tbsp of oil in a medium flameproof casserole dish over a medium heat. Add beef in three batches. Cook for 3 to 4 minutes, turning, or until browned. Transfer to a bowl. Set aside.
- Heat remaining oil in dish. Add onion, bacon and thyme. Cook, stirring, for 5 minutes. Add garlic and mushrooms. Cook for 3 minutes. Add reserved flour mixture and tomato paste. Cook for 30 seconds. Add red wine. Reduce by half. Stir in stock and beef.
- Cook, covered, in a moderately slow oven (160C) for 2 hours, or until tender. Stir in parsley. Season with salt and pepper. Cool.
- Lightly oil four ovenproof dishes (1 1/3-cup capacity). Spoon in prepared beef mixture.
- Sandwich pastry sheets together with egg. Using a dish as a guide, cut out four circles. Place on top of dishes. Press edges to seal, and cut a steam hole in each top. Decorate with pastry scraps. Brush with egg to glaze. Place on an oven tray.
- Cook in a hot oven (200C) for about 15 to 20 minutes, or until tops are puffed and golden and filling is hot.
- Serve pot pies with a green salad.
Uncooked pies can be made a day ahead. Keep, covered, in the fridge. You will need to allow an extra 20 minutes of cooking to heat the chilled pie. Make sure the filling is hot before serving.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.9 g|
|Total carbohydrates||68.2 g|
|- Sugars||4.8 g|
|Dietary fibre||3.5 g|