BEEF & BACON PIES
MAKES 8 PREP 30 MINS COOK 2 HOURS 20 MINS
• 2 tbsp oil
• 2 onions, chopped
• 750g beef blade steak, cubed
• 500g rindless bacon rashers, chopped
• 2 tbsp tomato paste
• 2 cups beef stock
• ½ cup frozen peas
• 2 tbsp parsley, chopped
• 5 sheets frozen shortcrust pastry, thawed
• 3 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
• steamed green beans, to serve
1 In a large frying pan, heat oil on high. Saute onion 2-3 mins until tender. Add beef. Cook 5-6 mins, stirring, until evenly browned. Stir in bacon. Cook 1-2 mins until golden.
2 Mix in tomato paste followed by stock. Reduce heat to medium. Simmer, covered, 1 hour. Remove lid and simmer a further 25-30 mins until beef is tender and sauce thickened. Allow to cool.
3 Stir peas and parsley through. Season to taste and allow to cool. 4 Preheat oven to 180°C. Lightly grease 8 holes of a Texas muffin pan (¾ cup).
5 Using a 16cm round cutter, cut 8 rounds from shortcrust pastry. Ease into recesses to line. Trim edges. Fill with scrunched foil. Bake blind 10-15 mins until golden.
6 Increase oven to 200°C. Spoon filling into pastry shells. Cut six circles from puff pastry sheets large enough to cover filling. Position on pies and press edges together to seal. Cut air vents to allow steam to escape. Brush tops lightly with egg.
7 Bake 15-20 mins until puffed and golden. Serve hot with beans.