A great recipe for when you’ve got over two hours to kill and you don’t mind being in the house and at arms length to your stove! This beef was cooked on the stove in a cast-iron pot however it could easily be cooked in a slow cooker.
I’m not usually a pie person, much prefer a sausage roll to a party pie any day of the week, however my wonderful mother makes a mean gourmet pie and I decided to give her a run for her money. She was over for dinner and I thought what better way than to have her do a taste test for herself.
These pies can also be frozen and enjoyed later if you decide to make up a big batch. Great for a chilly night with a wonderful glass of heavy red wine! Ahh bliss! Now back to the recipe.
You will need
- 1.6 kg meat. I used 900 grams of chuck stake and 700 grams of gravy beef cut into 1-2cm pieces.
- seasoned plain flour for dusting
- olive oil
- 1 brown onion, diced
- 2 celery stalks, roughly chopped
- 6-8 brown mushrooms, chopped
- 1 carrot, coarsely grated
- 1 clove of garlic, whole
- 600ml beef stock
- 1 cup of heavy red wine
- 2 sprigs thyme
- 3 dried bay leaves
- 5 sheets puff pastry (I buy Pampas)
- 1 egg, lightly beaten with tablespoon of milk (for eggwash)
- 7 pie ramekins
- Chop up all meat around 1 – 2 cm cubes. (Ensure meat is at room temperature)
- Heat heavy casserole pot with olive oil.
- Lightly dust all the meat in the seasoned flour (a mix of salt, pepper, flour and oregano should do it)
- Once the pan is hot, fry the meat in the casserole dish gradually until all is lightly coated and light brown in colour (approx 4 -5 minutes). Reduce heat.
- Add garlic, onion, carrot and celery to the pot for cooking until tender.
- Pour stock, red wine, thyme and bay leaves. At this point avoid adding too much salt, perhaps a bit of pepper. Most stock cubes contain quite a lot of salt so you want to avoid over-salting. Simmer for 2 hours on low heat. Stirring intermittently.
- Approx 30 minutes before the meat is due to finish cooking add in the mushrooms.
- Preheat fan oven to 210°C.
- Remove puff pastry from the freezer and allow to thaw. Using pie ramekins, cut out pastry ensuring it is going to cover the entire dish and line the entire ramekin. Cut separate circular disks to use as the ‘lids’.
- Once the meat has finished cooking allow to cool slightly before placing into ramekins. Meat should be very tender and have a thick consistency. (If liquid is still runny continue to cook and until it has reduced).
- Spoon enough mixture into each ramekin and then place the ‘lid’ over the pie enclosing it completely and ensuring to seal both top and bottom of the pastry. With a fork prick the top of the pie once or twice. Brush over eggwash and place in the oven.
- Cook for approximately 20-25 minutes until pastry is golden and crunchy.
- Remove from tins and allow to cool on wire racks. Serve with salad and chips for your typical pub grub wintery feed and wash it down with the rest of your red wine.
(recipe adapted from Gourmet Traveller)