Servings | minutes |
Ingredients
- 2 Beef Rump Steak
- 1 Egg beaten
- 100 grams Plain Flour
- 50 grams Onions chopped
- 4 Shallot quartered
- 2 cloves Garlic Cloves crushed
- 1 tablespoon Thyme Leaves
- 1 tablespoon Rosemary
- 2 tablespoons Tomato Puree
- 2 tablespoons Worcestershire Sauce
- 350 ml Beef Stock
- 250 ml Ale
- 2 sheets Puff Pastry
Ingredients
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Instructions
- Preheat oven to 180°C/350°F.
- Cut the two rump steaks into 1cm squares, cover in flour and fry until brown.
- Set aside the steak and saute the onions, shallots, garlic, rosemary and thyme until the onions have softened.
- Add the steak back into the pan, as well as the tomato puree and Worcestershire sauce and mix until covered.
- Add the beef stock and ale and bring to boil. Cover and simmer for one hour, stirring every 15 minutes.
- Remove lid and reduce until the sauce is thick and dark.
- Roll out the puff pastry sheets and cut out 8cm circles for the pie base and 7cm circles for the top.
- In a lightly oiled muffin tin, mould the pastry bases to each hole, then fill 3/4 with pie filling. Brush the sides of the base with egg and place the top on, sealing with your fingers. Brush with more egg, then pierce each pie with a fork. Bake for 15 minutes until golden brown.
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