Mini Beef Steak Pies

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FOR THE BASE
4 8cm diameter oven-proof dishes
butter for greasing
2 sheets of shortcrust pastry
Rock salt
1 free-range egg beaten to glaze
Rock salt

FOR THE FILLING
1 tbsp vegetable oil
500g steak beef
1 red onion diced
2 garlic cloves chopped
1 tsp of cayenne pepper
4 tbsp of tomato puree
1 tbsp of Worcester sauce
500ml of vegetable stock
2 sprigs of rosemary
Salt & pepper
1 tbsp of flour mixed with cold water

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Preheat the oven to 180 degrees. Heat the oil in a deep pan and sauté the onions, next add the beef and brown. Add the garlic, cayenne pepper, tomato puree and Worcester sauce, stir, then add the stock and rosemary sprigs. Cover and reduce the heat to a simmer for 45 minutes, stirring occasionally. After 45 minutes stir in the flour paste, add a little-at-a-time until the sauce thickens. Remove the pan from the heat and allow to cool. Next prepare the pie dishes. Dust a flat surface with flour, lay the pastry sheets flat, using a saucer as a guide cut four circles in each sheet. Grease and line each dish, line each dish with the pastry, allowing some to overlap. Divided the beef and gravy between the four dishes. Brush the edge of each pie with egg, place the second circle of pastry on top, using a fork press around the edges. Using a sharp knife trim off the excess and keep to one side. Pierce, a hole in the centre of each pie and, leave to one side. Roll the excess pastry into a long strip, using a sharp knife cut 1cm strips; you will need eight. Brush the pies with egg and lay the pieces of pastry over the top, horizontally and the vertical, crossing each one. Press the edges down and trim off the excess. Brush with egg wash and top with some rock salt. Bake in the oven for 45 minutes until the pastry is crisp and golden.
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