- Beefy Pot Pies.jpg (26.68 KiB) Viewed 205 times
Preparation Time: 20
Cooking time: 1¼ hours
Serves: 4 (makes)
No nutritional information available.
Ingredients
- ½ tbsp rapeseed oil
- 500g mince beef
- 2 red onions, peeled and chopped into wedges
- 200g chestnut mushrooms, halved if large and wiped clean
- 1 dried bay leaf
- 1 beef stock pot
- 400g tin whole plum tomatoes
- 1 tbsp tomato puree
- Splash Worcestershire sauce
- 375g sheet ready-rolled puff pastry
- 1 egg yolk, beaten with a splash of water
Method
1. Heat the oil in a large frying pan over a high heat. Add the mince and fry until browned, breaking it up as it cooks. Season and transfer to a plate, leaving any fat in the pan.
2. Fry the onions in the fat until starting to brown, then add the mushrooms and bay leaf and fry for 2 minutes more.
3. Add the stock pot and 200ml water, scraping any dark bits from the base of the pan. Return the meat to the pan with the tomatoes, tomato puree and Worcestershire sauce. Reduce the heat and simmer for 30 minutes, until the sauce is thick. Season well.
4. Heat the oven to 220°C/Fan 200°C/Gas Mark 7. Divide the filling between 4 x 250ml pie dishes. Leave to cool slightly.
5. Roll out the pastry to 5mm thickness and cut 4 discs. Brush the rim of each dish with beaten egg and lay over the pastry, press to seal and trim the excess. Brush with the egg, then score the top. Bake for 25 minutes until golden.
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