Takes 2hr 20min makes 4

Style at Home (UK) - - Cook It -

1tbsp oil 450g brais­ing steak, cubed 1 large onion, chopped 1 carrot, chopped 1 cel­ery stick, sliced 2tbsp Worces­ter­shire sauce

1tbsp tomato puree 2tsp thyme, chopped 450ml beef stock 1tsp gravy gran­ules 125g puff pas­try 200g baby chest­nut mush­rooms, halved 1 beaten egg, to glaze

1 Pre­heat oven to 170°C/fan 150°C/ Gas 3. Heat oil, steak, onion, carrot and cel­ery in a casse­role dish for 10min. 2 Add Worces­ter­shire sauce, tomato puree, thyme, stock and gravy gran­ules. Sea­son and bring to the boil. Cook in the oven, cov­ered, for 11⁄2hr. 3 Roll out pas­try and cut out 4 lids us­ing an up­turned 200ml dish as a tem­plate. Place the lids on a bak­ing sheet, score the tops and chill. 4 Add mush­rooms to the fill­ing and in­crease heat to 220°C/fan 200°C/ Gas 7. Brush pas­try lids with the egg. Place meat at the bot­tom of the oven, pas­try at the top. Cook for 10-15min.

quick bite Make the pas­try in the Morn­ing and keep in the fridge till you want to pre­pare the pies

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