Name: Beef, bacon and mushroom pies
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1/4 cup olive oil; 750 gram chuck or blade steak, trimmed, cubed; 1/2 cup seasoned flour; 4 bacon rashers, trimmed, chopped; 1 onion, finely chopped; 1 flat mushroom, chopped; 2 garlic cloves, crushed; 1/2 cup tomato paste; 1/2 cup red wine; 1/2 cup beef stock; 2 teaspoon chopped fresh rosemary; 2 sheets frozen puff pastry, thawed; tomato sauce, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed

1/4 cup olive oil

750 gram chuck or blade steak, trimmed, cubed

1/2 cup seasoned flour

4 bacon rashers, trimmed, chopped

1 onion, finely chopped

1 flat mushroom, chopped

2 garlic cloves, crushed

1/2 cup tomato paste

1/2 cup red wine

1/2 cup beef stock

2 teaspoon chopped fresh rosemary

2 sheets frozen puff pastry, thawed

tomato sauce, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 X 9.5cm pie dishes. Cut 2 x 14cm circles from each sheet of shortcrust pastry. Ease pastry into dishes, extending over edge. Chill for 10 minutes.

2.Line pastry cases with baking paper, then fill with dried beans, rice or pasta. Bake blind for 10 minutes. Remove paper and filling.

3.Meanwhile, heat half the oil in a large frying pan on high. Toss meat in flour, shaking off excess. Brown meat in 2 batches for 2-3 minutes. Transfer to a bowl.

4.Heat remaining oil in same pan. Saute bacon, onion, mushroom and garlic for 4-5 minutes.

5.Return meat to pan with paste, wine, stock and rosemary. Simmer, covered, for 25 minutes. Simmer, uncovered, for 25 minutes or until the meat is tender and the sauce has thickened. Season to taste. Let cool, then chill until cold.

6.Preheat oven to hot, 200°C. Spoon mixture evenly into prepared pastry shells. Cut 4 x 12cm circles from the puff pastry sheets. Brush edges with milk. Place over filling, pressing the edges to seal, and trim edges. with a sharp knife, cut a small air vent in the pastry top.

7.Bake pies for 20-25 minutes, or until the pastry is golden. Serve with tomato sauce.

If you prefer, spoon the filling into ramekins and top with pastry. For a glossy, golden finish, brush pie tops with milk or egg before baking.
Note

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Ingredients

Method

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