Name: Beef and rosemary pot pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 550 gram scotch fillet steak, trimmed of fat and cut into 3cm cubes; 2 teaspoon finely chopped rosemary; 150 gram swiss brown mushrooms, sliced finely; 1 brown onion, grated; 3 teaspoon raw caster sugar; sea salt and cracked black pepper; 3/4 cup beef stock; 1 1/2 tablespoon cornflour; 1/2 cup passata; 1 sheet puff pastry, thawed; 1 egg, whisked, for eggwash; 4 rosemary tips, to garnish

Ingredients

550 gram scotch fillet steak, trimmed of fat and cut into 3cm cubes

2 teaspoon finely chopped rosemary

150 gram swiss brown mushrooms, sliced finely

1 brown onion, grated

3 teaspoon raw caster sugar

sea salt and cracked black pepper

3/4 cup beef stock

1 1/2 tablespoon cornflour

1/2 cup passata

1 sheet puff pastry, thawed

1 egg, whisked, for eggwash

4 rosemary tips, to garnish

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place cubed beef, rosemary, mushrooms, onion and sugar into large mixing bowl and toss well to combine. Season with salt and pepper.

3.Pour stock into small mixing bowl and add cornflour. Stir to combine. Pour stock and passata over meat mixture and stir well to coat.

4.Cut 4 circles of pastry 1cm larger than ramekins. Spoon pie filling equally into ramekins. Brush edges with eggwash (so pastry sticks to lip of ramekin) and top with pastry circles. Spear rosemary tip in centre of each pie and sprinkle with salt. Brush pastry tops with eggwash.

5.Bake pies for 20 to 25 minutes until pastry is puffed and golden. Serve pies in their individual pots.

Investing in good-quality steak for these individual pies is a real must. It will pay you back tenfold by giving a really tender and tasty filling.
Note

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Ingredients

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