Name: Beef and caramelised onion pies
Cook time: 60 min
Total time: 60 min
Ingredients: 2 red onions (340g); 2 tablespoon olive oil; 2 tablespoon brown sugar; 1 cup (250ml) beer; 2 clove garlic, crushed; 200 gram button mushrooms, sliced thinly; 3 sprigs fresh thyme; 500 gram minced beef; 1/4 cup (70g) tomato paste; 2 teaspoon fresh thyme leaves; 1 sheet puff pastry, quartered; 1 egg, beaten lightly; 1 teaspoon brown sugar, extra

Ingredients

2 red onions (340g)

2 tablespoon olive oil

2 tablespoon brown sugar

1 cup (250ml) beer

2 clove garlic, crushed

200 gram button mushrooms, sliced thinly

3 sprigs fresh thyme

500 gram minced beef

1/4 cup (70g) tomato paste

2 teaspoon fresh thyme leaves

1 sheet puff pastry, quartered

1 egg, beaten lightly

1 teaspoon brown sugar, extra

Method

1.Preheat oven to 220°C (425°F).

2.Slice onions thinly, reserving four intact small slices. Heat half the oil in large frying pan; cook onion, stirring, until soft. Add sugar and 1/4 cup (60ml) of the beer; cook, stirring occasionally, about 10 minutes until onion caramelises.

3.Meanwhile, heat remaining oil in large saucepan; cook garlic, mushrooms and thyme sprigs until soft. Add beef, cook, stirring, until browned. Add paste and remaining beer. Simmer, uncovered, about 10 minutes or until thickened slightly. Stir in caramelised onion and thyme leaves; season to taste. Discard thyme sprigs.

4.Spoon mixture into four 1-cup (250ml) ovenproof dishes. Top each with pastry; brush with egg. Sprinkle reserved onion slices with extra sugar, press gently into centre of pastry. Place dishes on oven tray. Bake about 20 minutes or until pastry is puffed and browned.

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Ingredients

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