Tuesday, 12 January 2016


Perfect Homemade Meat Pie 
(Recipe I found from a Woolworth's catalogue)

Prep Time: 80 minutes 
Cooking: 30 minutes 
Serves 4

2 Tbsp olive oil                                                                                                                                          
500g beef rump steak, diced
2 medium brown onions, finely diced
150g button mushrooms, sliced
1 tbsp of fresh rosemary leaves
2 tbsp tomato paste
1 tbsp plain flour
2 ½ cups beef stock
Salt and pepper
¼ cup fresh flat-leaf parsley leaves, chopped
1 cup frozen peas
1 sheet of shortcrust pastry, thawed
1 sheet of butter puff pastry, thawed
1 egg yolk
1 tbsp milk

1.Heat oil in a heavy based frying pan over a medium heat, add the beef and cook for 4-5 minutes until browned. Add onion and cook for 2-3 minutes, stirring often, until soft. Add mushrooms, rosemary, tomato paste and flour, stir to combine and cook for a further 2 minutes. Add beef stock and bring to the boil. Season with salt and pepper, reduce heat and simmer for 60 minutes or until beef is tender. Stir through parsley and peas and allow to cool.

2.Preheat oven to 200ºC. Line a 23cm wide by 3 ½ cm deep pie dish with shortcrust pastry, add filling then top with the puff pastry. Trim edges and secure pastry by pressing down edges firmly using a fork. Mix egg yolk and milk together and brush over pastry. Pierce the top of the pie and bake for 25-30 minutes or until golden.

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