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SUN-DRIED TOMATO & BACON BEEF POT PIES

SUN-DRIED TOMATO & BACON BEEF POT PIES PREP + COOK TIME 1 HOUR 35 MINUTES SERVES 8

2 tablespoons olive oil

750g gravy beef, cut into 2cm pieces ¼ cup (35g) plain flour

1 small leek (250g), pale section only,

halved lengthways, sliced

2 small carrots (140g), chopped finely 2 trimmed celery stalks (200g),

chopped finely

2 small parsnips (180g), chopped

finely

2 cloves garlic, crushed

2 bacon rashers (160g), trimmed,

chopped

½ cup (125ml) white wine

2 cups (500ml) beef stock

190g jar sun-dried tomato pesto

2/3 cup passata (Italian cooking sauce) 1/3 cup chopped fresh parsley

4 sheets frozen butter puff pastry,

partially thawed

1 egg, beaten lightly

2 teaspoons sesame seeds, toasted extra chopped parsley, to serve salt flakes, to serve 1 Preheat oven (or combination steam oven – see cook’s notes and tips) to 200°C/180°C fan.

2 Heat oil in a large heavy-based saucepan over medium heat.

Toss beef in flour in a bowl.

Cook beef, in batches, stirring, for 2 minutes or until browned. Transfer to a heatproof bowl.

3 Add leek, carrot, celery, parsnip and garlic to pan. Cook, stirring, for 4 minutes or until leek is soft. Add bacon; cook, stirring, for 3 minutes or until browned. Add white wine. Bring to the boil; boil for 2 minutes.

4 Return beef to pan, along with the stock, sun-dried tomato pesto and passata. Bring to the boil, stirring. Reduce heat; simmer for 1 hour 10 minutes or until mixture thickens and beef is very tender. Remove from heat; season to taste. Cool slightly. Stir in parsley.

5 Stack 2 pastry sheets on a clean work surface. Using a rolling pin, roll out briefly. Repeat to make a second stack with remaining 2 pastry sheets. Lightly grease 8 x 1-cup (250ml) ovenproof ramekins. Using an 11cm round pastry cutter, cut 4 rounds from each pastry stack. Spoon beef mixture into ramekins. Place pastry rounds on top of beef mixture; press edges lightly to seal. Pierce a small hole in centre of each pastry round; brush tops with egg. Sprinkle with sesame seeds. Place ramekins on an oven tray; bake for 25 minutes or until pastry is golden brown and puffed. Sprinkle with parsley and salt flakes to serve.

RECIPE AMANDA LENNON PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE PHOTOCHEF ANGELA DEVLIN