These classic beef pies are given an extra special flavour with the addition of mushrooms and red wine.
50m prep
2h 35m cook
makes 24
15 Ingredients
* 1kg diced beef
* 1/4 cup plain flour
* 1/4 cup olive oil
* 1 brown onion, coarsely chopped
* 2 garlic cloves, crushed
* 500g cup mushrooms, sliced
* 3/4 cup red wine
* 3 1/2 cups Massel beef stock
* 2 tbsp cornflour
* 1/3 cup frozen peas
* 1 tbsp chopped fresh thyme leaves
* 8 sheets frozen ready-rolled puff pastry, partially thawed
* 1 egg, lightly beaten
* 2 tbsp sesame seeds
* salad leaves, to serve
5 Method / Steps
Step 1
Place beef and flour in a bowl. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Set aside. Repeat with 1 tablespoon of oil and the remaining beef mixture.
Step 2
Heat the remaining oil in a pan over medium-high heat. Add onion, garlic and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are soft. Return beef to pan. Add wine. Boil for 2 minutes or until the liquid is reduced by half. Add stock. Bring to a boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender. Blend cornflour with 2 tablespoons of warm water. Add to beef mixture with peas and thyme. Simmer for 2 minutes or until the mixture thickens. Season with pepper. Set aside to cool completely.
Step 3
Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1/3 cup-capacity, nonstick muffin pans. Using a 9cm pastry cutter, cut 24 rounds from 5 sheets of pastry. Using a 7.5cm cutter, cut 24 rounds from the remaining pastry sheets.
Step 4
Press larger pastry rounds into muffin holes. Add beef mixture. Place smaller pastry rounds over the filling, pressing edges together to seal. Using a skewer, pierce a hole in the top of each pie for steam to escape. Brush with egg. Sprinkle with sesame seeds.
Step 5
Bake for 15 to 20 minutes or until the pastry is golden. Stand in pans for 2 minutes. Transfer to a wire rack to cool slightly. Serve with salad leaves.
source – cooking365coza