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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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These meat pies are really great especially with some tomato sauce (ketchup). Ingredients:
2 sheets shortcrust pastry |
2 tablespoons olive oil |
400 g chuck or 400 g blade steaks, diced |
1 onion, sliced |
150 g button mushrooms, thickly sliced |
2 tablespoons flour |
200 ml red wine |
1 tablespoon tomato paste |
1 cup beef stock |
1 tablespoon chopped rosemary |
2 tablespoons chopped parsley |
sea salt |
pepper |
1 sheet puff pastry |
1 egg yolk, lightly beaten |
Directions:
1. Preheat oven to 200oC.
2. Lightly spray a 12 hole muffin tin.
3. Cut out 10 x 12 cm rounds of short crust pastry.
4. Press into the base of each muffin tin.
5. Place in the freezer for 10 minutes to chill.
6. Bake for 15 minutes or until golden.
7. Heat 1 tbsp of oil in a medium saucepan over a high heat.
8. Brown meat in batches.
9. Add remaining oil to pan and reduce temperature to medium, add vegetables and cook for 1 minute.
10. Return meat to the pan and stir through the flour.
11. Cook for one minute then add the wine, tomato paste, stock and rosemary.
12. Stir and cook for 50 mins-1 hour or until tender.
13. Season to taste and stir through parsley.
14. Set aside to cool.
15. spoon beef mixture into pastry cases.
16. Cut out 10 x 10 cm rounds of puff pastry.
17. Place on the top of the pies and press edges with a fork.
18. Brush generously with egg wash, pierce the top and bake for 12-15 minutes or until golden.
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