- Mini Beef Pies.jpg (42.58 KiB) Viewed 170 times
Takes: 3 hours 55 minutes - 4 hours 10 minutes (plus cooling time)
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 900g diced beef
- Salt and freshly ground black pepper
- 2 tbsp sunflower oil
- 1 onion, diced
- 3 carrots, sliced
- 2 tbsp flour
- 500ml beef stock, made with 1 stock cube
- 250ml stout (such as Guiness)
- 1 tsp dried thyme
- 2 x 320g ready rolled puff pastry sheets, defrosted if frozen
- 1 egg, beaten
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Season the beef generously with salt and pepper.
2. Heat the oil in a large, lidded casserole dish over medium - high heat. Brown the beef for about 5 minutes until all sides are sealed. Remove with a slotted spoon and set aside on a plate.
3. Add the onion and carrot and cook over a low - medium heat, stirring occasionally, for 5 minutes until softened. Sprinkle over the flour and stir to coat. Add the beef stock and stout, scraping up any browned bits from the bottom of the dish. Return the beef to the pot along with the thyme. Bring to the boil, then cover and transfer to the oven. Cook for 2½ hours, until the beef is very tender. Season to taste.
4. Increase the oven temperature to 200°C/Fan 180°C/Gas Mark 6. Divide the beef mixture evenly among 6 individual pie dishes.
5. Cut out 6 x pieces of pastry large enough to cover each pie dish with about 2.5cm overhang. Brush the edges of each pie dish with a little beaten egg. Place the pastry pieces over each filled pie dish, pressing down slightly to seal. Insert a skewer into the middle of each to create a hole to allow the steam to escape.
6. Brush the tops with beaten egg. Bake for 25 - 30 minutes until crusts are golden brown. Allow to cool for 15 minutes before serving. Serve with seasonal vegetables, if liked.
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