Name: Tomato and bean meat pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 400 gram diced beef; 1 large brown onion, finely chopped; 1 clove garlic, crushed; 1/3 cup tomato paste; 2/3 cup beef stock; 2 tablespoon worcestershire sauce; 1 tablespoon cornflour; 1 1/2 tablespoon water; 2 400g cans red kidney beans, rinsed; 1 1/2 sheets frozen shortcrust pastry, thawed; 1 1/2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Tomato and bean meat pie

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

2 teaspoon vegetable or olive oil

400 gram diced beef

1 large brown onion, finely chopped

1 clove garlic, crushed

1/3 cup tomato paste

2/3 cup beef stock

2 tablespoon worcestershire sauce

1 tablespoon cornflour

1 1/2 tablespoon water

2 400g cans red kidney beans, rinsed

1 1/2 sheets frozen shortcrust pastry, thawed

1 1/2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Heat oil in a large frying pan over moderate heat. Cook and stir beef, in batches, for 1-2 minutes or until seared. Transfer to a heatproof bowl. Add onion and garlic to pan; cook and stir for 2 minutes.

2.Return beef to pan. Stir in tomato paste, stock and sauce. Bring to the boil. Reduce heat, simmer for 10 minutes.

3.Place cornflour in a small bowl. Add water and stir to make a paste. Stir bean and cornflour mixture into beef mixture. Simmer for 2 minutes or until mixture boils and thickens. Cool slightly.

4.Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease base and sides of a 26cm x 16cm (base measurement) slice pan. Line base and sides of prepared pan with shortcrust pastry, trimming to fit. Freeze for 5 minutes. Line pastry with baking paper; half-fill with dry beans, rice or pie weights. Bake for 10 minutes. Remove weight and paper; bake for 10 minutes more or until golden.

5.Spoon beef filling into pastry case. Place puff pastry over filling, pressing edges to seal. Trim any excess pastry and use to decorate top. Brush with egg. Cut a small slit in top to let steam escape. Bake for 20 minutes or until golden brown. Serve.

Make a double batch of meat filling so you’re ahead for another meal.
Note

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