Savoury Beef Pie
Ingredients
- 250 g puff pastry rolled
- 2 teaspoons olive oil
- 1 onion finely chopped
- 2 carrots chopped
- 2 garlic cloves chopped
- 600 g beef short ribs or other cuts
- 800 ml beef stock
- 125 ml red wine or porter
- 2 tbsp wholegrain mustard
- 1 teaspoon Worcestershire sauce
- 300 g puff pastry
- 1 egg wash
Method
- Preheat oven to 180°C/350F/Gas Mark 4.
- Line a baking tray with parchment paper and set aside. Roll the pastry if needed and transfer in the fridge covered until required.
- Meanwhile, heat the oil in a frying pan over medium heat. add the beef pieces and sear for 2 minutes. Add the onion, carrots, and garlic and cook for a further 3 minutes or until lightly coloured.
- Add the stock, red wine and mustard and Worcestershire sauce. Simmer for 1.30 hours or until cooked through.
- Using 2 forks, pull the meat to create a pulled beef texture.
- Check the seasoning and add extra herbs if needed. Sert aside to cool.
- Once cool enough, take the puff pastry out from the fridge and draw 2 circles depending on serving preference. For individual portions, draw 1 smaller 6cm diameter and an top circle of 8 cm or so. The top circle needs to be wider to allow the filing to be covered. For a pie to share ensure the top circle is widder than the base and that it will fit your baking tray.
- Place the smaller circles on the baking tray and brush with egg wash. Spoon enough of the beef mixture on the pastry and cover with the second larger pastry circle.
- Decorate slightly the top and brush again with egg wash. Create a small opening or chimney to allow excess steam to escape and allow the pastry to bake well.
- Remove excess pastry on the edges too if needed.
- Place in the oven and bake for 25-35 minutes depending on size until ready to serve.
- Serve warm or at room temperature with some salad leaves.
