Beef and vegetable pies
11
Points®
Total time: 2 hr 45 min • Prep: 30 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
With real chunks of meat and crisp golden pastry, our pies will score a goal when the dinner siren sounds!
Ingredients
Beef gravy steak, raw
600 g, cut into 2cm pieces
Plain flour
1 tbs
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
2 clove(s), crushed
Beef stock
4 cup(s), (1L)
Potato(es)
1 medium, (120g), chopped
Worcestershire sauce
2 tbs
Frozen green peas
1 cup(s), (120g)
Reduced-fat puff pastry
1 sheet(s), just thawed
Egg yolk
1 medium, lightly beaten
Oil spray
2 x 3 second spray(s)
Instructions
1
Place beef and flour in a large bowl and toss to coat. Heat oil in a large saucepan over high heat. Cook beef, stirring, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Reheat same pan over high heat. Cook onion, carrot and garlic, stirring, for 5 minutes or until softened. Add stock and beef and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Add potato and Worcestershire and simmer, uncovered, for 30 minutes or until beef is tender. Add peas and cook for 2 minutes or until heated through.
3
Preheat oven to 220°C. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Spoon meat mixture into prepared dishes. Cut pastry into quarters. Top dishes with pastry. Trim excess and cut small leaf shapes from trimmings. Press edges to seal. Top with leaf shapes and brush pastry with egg. Bake for 15 minutes or until pastry is crisp and golden. Serve.
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