Categories: pie

Ingredients

• 2 sheets of short crust pastry
• 2 tablespoons olive oil
• 400g chuck or blade steak, diced
• 1 onion, sliced
• 150g button mushrooms, thickly sliced
• 2 tablespoons plain flour
• 200 mls red wine
• 1 tablespoon tomato paste
• 1 cup (250 mls) beef stock
• 1 tablespoon chopped rosemary
• 2 tablespoons chopped parsley
• sea salt and pepper
• 1 sheet puff pastry
• 1 egg yolk, lightly beaten

Directions

1. Preheat oven to 200°C.

2. Lightly spray a 12 hole muffin tin.

3. Cut out 10 × 12 cm rounds of 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 tablespoon 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 × 10cm 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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