Taken from Recipe Tin Eats
Ingredients
PIE BASE AND LID
- 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
- 1 egg , lightly whisked
- 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
FILLING:
- 1.25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes (Note 3)
- 1/2 tsp each salt & pepper
- 2 – 3 tbsp olive oil
- 1 onion , diced
- 4 garlic cloves , minced
- 5 tbsp flour , plain/all purpose
- 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
- 3 cups (750 ml) red wine , dry full bodied (Note 5)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp black pepper , coarsely ground
- 3 bay leaves
Instructions
FILLING:
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Sprinkle beef with 1/2 tsp salt and pepper.
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Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
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Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
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Add flour, stir through.
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Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
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Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
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Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much – thickens more as it cools & in pie.
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Remove from stove, cover and cool filling (I usually leave overnight).
PASTRY:
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Preheat oven to 180C/350F.
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Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
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Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
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Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
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Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
ASSEMBLE PIES:
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Fill pies with cooled filling, push down to fill. Should be slightly mounded.
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Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
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Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
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Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
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Bake 30 minutes or until deep golden and puffed.
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Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Daniel W • Aug 10, 2023 at 12:36 pm
Not as good as the 2 Minute Noodles recipe, unsubscribed.