Steak and mushroom pies
7
Points®
Total time: 3 hr 10 min • Prep: 15 min • Cook: 2 hr 45 min • Serves: 4 • Difficulty: Easy
Chunks of real beef and mushrooms combined with a rich tomato sauce is pure pie perfection.
Ingredients
Oil spray
2 x 3 second spray(s)
Beef chuck steak, raw
400 g, (buy 500g), fat trimmed, cut into 2cm pieces
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Mushrooms
300 g, quartered
Plain flour
2 tbs
Herb and garlic tomato paste
80 g, (1/3 cup)
Beef stock
1 cup(s), (250ml)
Reduced-fat puff pastry
1 sheet(s), just thawed
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
2
Spray a large saucepan with oil and heat over medium heat. Cook steak, in batches, for 2–3 minutes or until browned. Transfer to a plate.
3
Spray same pan with oil. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms and 2 tablespoons of water.Cook, stirring, for 2 minutes or until softened. Add flour and cook, stirring, for 1 minute.
4
Return steak to pan with tomato paste and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until meat is tender. Cool for 10 minutes. Season with salt and freshly ground black pepper.
5
Cut pastry into 4 squares. Spoon steak mixture into prepared dishes. Top each with a square of pastry. Press edges to seal and cut 2 slits in the top of each pie. Bake for 12–15 minutes or until pastry is golden. Serve.
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