| Servings | pies |
Ingredients
- 2 tablespoons Olive Oil
- 2 ½ tablespoons Plain Flour
- 500 grams Chuck Steak cut into 1 cm cubes
- 2 Onions cut into small dice
- 1 clove Garlic Cloves finely chopped
- 1 Carrot peeled, cut into small dice
- 1 stalk Celery cut into small dice
- 1 teaspoon Coriander Ground
- 1 tablespoon Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 1 ½ cup Beef Stock
- 3 sheets Puff Pastry
Homemade Ketchup (serving suggestion)
- 2 Tomatoes roughly chopped
- 1 tablespoon Tomato Paste
- ½ cup Dark Brown Sugar
- ⅔ cup Apple Cider Vinegar
Ingredients
Homemade Ketchup (serving suggestion)
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Instructions
- Heat 1 tablespoon olive oil in a medium heavy based saucepan over high heat. Coat meat in flour and brown well in pan.
- Reduce heat to medium, add ½ of the onions and garlic and cook for 4 minutes. Add carrot and celery and cook a further 4 minutes. Add coriander, soy and Worcestershire sauce and cook until almost dry. Add stock and cook for 1 hour or until meat is tender and sauce is thick. Allow to cool. Thaw pastry.
To Make Ketchup:
- Puree tomatoes in blender. Heat remaining olive oil in a medium saucepan over medium heat and cook onion for 5-7 minutes, until soft. Add the remaining ingredients and cook for 1 hour, stirring occasionally until thick. Season to taste. Allow to cool.
To Assemble Pie:
- Preheat oven to 200C. Place pastry sheets on floured surface and roll out to 5 mm. Cut 2 of the sheets into 8 squares in total, for the bases. Cut the third sheet into 8 equal smaller squares for the lids. Set tops aside in fridge.
- Place each base into lightly greased regular muffin pan, prick a couple of times with a fork and fill with a small piece of foil. Bake for 8-10 minutes until just golden. Remove from oven and allow to cool. Fill each base with filling and top with a lid. Press down on sides to seal. Bake for 10 minutes, or until pastry is golden brown. Remove from oven and cool a few minutes. Serve with ketchup on the side.
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