Filled with bite sized, tender pieces of steak, these pies are a family favourite. The meat is cooked slowly with mushrooms, rosemary and thyme and is full of flavour. They are fantastic for lunch, dinner or at parties. They are best eaten warm or can be made ahead and reheated.
Preparation Time: 15 minutes
Cooking Time: 4 hours 15 minutes (including time to cook and cool the meat)
Serves 4 small pies
Ingredients 500 g casserole or gravy beef
1 tbsp flour
Salt and pepper
2 tbsp oil
2 cloves garlic, crushed
1 brown onion, finely diced
250 g mushrooms
1 tbsp fresh rosemary, finely chopped
1/4 tsp dried thyme
1/2 cup water
1 cup beef stock
4 sheets puff pastry, thawed
1 egg, beaten or 1/4 cup milk to brush the pastry
Cut the beef into bite sized pieces. Place in a bowl, season with salt and pepper, add the flour and toss until evenly coated.
The flour will help thicken the sauce
Heat a frypan on medium heat, add the oil and beef. Cook until browned.
Add the garlic, onion and cook until the onion is clear and soft. Add the mushrooms, rosemary, thyme, season with salt and pepper and stir to combine. Cook for 5 minutes.
Cooking the beef and mushroom filling
Add the water and beef stock, bring to a boil and reduce to a simmer for 2 hours. Remove from the heat and put in the fridge to cool for 1 1/2 - 2 hours.
Once cool, take out of the fridge to bring to room temperature while you are preparing the pastry.
Preheat the oven to 210 degrees. Line 4 pie dishes with puff pastry and cut away the excess pastry. I used 3 cm deep, 9 cm wide base pie dishes.
Evenly spoon the meat filling between the pie dishes. Brush the edge of the pastry with egg or milk.
Put the steak filling into the pie cases
Place puff pastry on the top of each pie, use a knife to cut off the excess pastry and make a slit in the middle of the pie.
Use your fingers to pinch the bottom and top of the pasty to seal the edges. If desired, decorate the tops of the pies with the excess pastry. I made leaves and gum nuts for a bit of fun.
Brush the pies with egg or milk and bake for 30 minutes until golden brown.
Use your fingers to pinch the pastry to seal the base and top
Take out of the oven and cool briefly before serving.
Make double the mixture and serve as a casserole with steamed vegetables and rice for dinner, and make pies the next day with the cooled meat filling.
The pies can be reheated at 200 degrees for 15-20 minutes.