You'll never go back to take away pies once you've tasted these homemade beauties
- 800 g chuck steak, cut into 2cm pieces
- ¼ cup olive oil
- 1 large onion, chopped
- 1 large carrot, finely chopped
- 2 tablespoons plain flour
- ¼ cup gravy powder
- 1 ½ cups beef stock
- 330 ml bottle pale ale
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sheets frozen shortcrust pastry, thawed, halved
- 1 egg, lightly beaten
- 2 sheets frozen puff pastry, thawed, halved diagonally
- Grease four x 11cm round (base measures 7 1/2cm), 4cm deep metal pie pans (1-cup capacity).
- Toss beef in half the oil. Heat a large, heavy-based stockpot over a medium to high heat. Add beef in three batches. Cook, turning until browned. Remove.
- Add remaining oil to same pan with onion and carrot. Cook, stirring until onion is soft. Blend flour and gravy powder with 1/2 cup of the stock.
- Return beef to pot. Stir in flour mixture, remaining stock, ale, paste and sauce. Bring to boil. Cover and gently boil, stirring occasionally, for 50 minutes. Uncover. Gently boil for a further 25 minutes, or until beef is tender and sauce is thick. Cool.
- Line pans with shortcrust pastry, trimming to fit. Brush edges with egg. Fill with meat mixture. Top with puff pastry. Press edges to seal. Trim and discard scraps. Cut a small slit in tops. Brush with egg. Place pans on an oven tray.
- Cook in a hot oven (200C) for about 25 minutes, or until golden.
For a change, replace chuck steak with gravy beef. Check cooled meat filling for seasoning before adding any salt and pepper.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||34.4 g|
|Total carbohydrates||111.2 g|
|- Sugars||8.9 g|
|Dietary fibre||5.8 g|