Spicy Beef Pies

Unable to load

12 Ingredients

Number of servings

2

2tablespoons olive oil
250grams rump steak
1 onion, finely chopped
1 pinch salt
2 cloves garlic, grated or finely chopped
1-2 medium fresh medium green chillies, deseeded and finely chopped
1 piece fresh root ginger, 5 cm piece, finely chopped
1teaspoons coriander seeds, crushed
125grams mushrooms, finely chopped
2teaspoons cayenne pepper
300grams ready-made shortcrust pastry
1 egg, lightly beaten, for egg wash

Nutrition per serving

48% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Add the steak, and brown for about 3 minutes on each side to seal. Remove from the pan, and set aside.

Step 2 of 4

Heat the remaining oil in the same pan over a low heat. Add the onion and a pinch of salt, and sweat for about 5 minutes until soft and translucent. Add the garlic, chillies, ginger, and coriander seeds, and cook, stirring, for about 2 minutes until fragrant. Tip in the mushrooms, season with the cayenne, and continue cooking over a low heat for 5 minutes until the mushrooms soften and begin to release their juice.

Step 3 of 4

Slice the reserved steak into strips, and return to the pan along with 1 tablespoon of water. Cook for about 2 minutes until the mixture is thick and moist, but not too runny.

Step 4 of 4

Roll out the pastry on a floured work surface, and cut into 4 18cm squares. Wet each square around the edges with a little water. Divide the meat and onion filling into 4 equal portions, and spoon each one into the middle of a square. Bring together the opposite corners of each pastry square to form a parcel, pinching together to seal. Brush all over with the egg wash, and bake in the oven for 20-30 minutes until golden. Serve hot.