Name: Beef and bacon pies
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Ingredients: 2 tablespoon oil; 2 chopped onions; 750 gram cubed beef blade steak; 500 gram chopped rindless bacon rashers; 2 tablespoon tomato paste; 2 cup beef stock; 1/2 cup frozen peas; 2 tablespoon parsley, chopped; 5 sheets thawed frozen shortcrust pastry; 3 sheets thawed frozen puff pastry; 1 egg, lightly beaten; steamed green beans, to serve

Ingredients

2 tablespoon oil

2 chopped onions

750 gram cubed beef blade steak

500 gram chopped rindless bacon rashers

2 tablespoon tomato paste

2 cup beef stock

1/2 cup frozen peas

2 tablespoon parsley, chopped

5 sheets thawed frozen shortcrust pastry

3 sheets thawed frozen puff pastry

1 egg, lightly beaten

steamed green beans, to serve

Method

1.In a large frying pan, heat oil on high. Sauté onion 2-3 minutes, until tender. Add beef and cook 5-6 minutes, stirring, until evenly browned stir in bacon and cook for 1-2 minutes until golden.

2.Mix in tomato paste followed by stock. Reduce heat to medium. Simmer, covered, for 1 hour. Remove lid and simmer a further 25-30 minutes, until beef is tender and sauce thickened. Allow to cool.

3.Stir peas and parsley through. Season to taste and allow to cool.

4.Preheat oven to moderate, 180°C. Lightly grease 3 holes of a Texas muffin pan (3/4 cup).

5.Using a 16cm round cutter, cut 8 rounds from shortcrust pastry. Ease into recesses to line. Trim edges. Fill with scrunched foil. Bake blind 10-15 minutes, until golden.

6.Increase oven to hot, 200°C. Spoon filling into pastry shells. Cut six circles from puff pastry sheets large enough to cover filling. Position on pies and press edges together to seal. Cut air vents to allow steam to escape. Brush tops lightly with egg.

7.Bake for 15-20 minutes, until puffed and golden. Serve hot with beans.

You could also use chuck steak or gravy beef.
Note

Woman's Weekly Food

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