Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
- 1/3 cup beef stock
- 2tablespoons cornstarch
- 750grams beef mince
- 1tablespoons olive oil
- 1 onion, peeled and finely minced
- 400grams crushed tomatoes
- 3tablespoons Worcestershire sauce
- 2tablespoons BBQ sauce
- 3 sheets puff pastry, thawed
- 1 egg, whisked
Nutrition per serving
1380kJ / 331Cal
1380 Kilojoules or 331 Calories
16% of daily energy intake*
Protein
13.8grams
Fat
19.8grams
Carbs
23.7grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These rich and savoury puff pastry pies are stuffed with a delicious beef and gravy filling.
Method
Step 1 of 4
Get 2 tablespoons of beef stock and mix it with cornstarch. Set aside. To make the beef filling, heat the olive oil in a large cast iron skillet on medium low. Tip in the onions and cook for 10 minutes or until caramelised. Tip in the beef mince until the beef is browned for about 5 minutes.
Step 2 of 4
Tip in the crushed tomatoes, beef stock, Worcestershire sauce and BBQ sauce. Make sure to scrape the bit at the bottom of the pan. Let it simmer 20 minutes or until the sauce is reduced in half. Stir in the cornstarch mixture and stir it until thickened. Set aside.
Step 3 of 4
Lightly heat and grease the pie maker. Cut 12 11cm rounds and 12 9.5cm small rounds from puff pastry. Line prepared holes with puff pastry rounds, pressing into base and side. Set aside the remaining pastry rounds in the fridge until required.
Step 4 of 4
Spoon ¼ cup of the filling into each pie. Top with the larger puff pastry rounds; press edges firmly to seal. Brush pastry with egg wash. Close lid; cook the pies for 8 minutes or until pastry is golden. Remove the pies and transfer to a wire rack. Repeat with the rest of the puff pastry.
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