BEEF & MUSHROOM POT PIES
SERVES 4 / PREP+ COOKING TIME: 30 MINS
1 sheet puff pastry
15ml (1T) olive oil
1 onion, thinly sliced
1 garlic clove, crushed
250g button mushrooms, quartered
15ml (1T) plain flour
500g beef rump steak, trimmed and thinly sliced
125ml (½c) dry red wine
125ml (½c) beef stock
1 can (410g) crushed tomatoes
30ml (2T) tomato paste
10ml ( 2t) fresh thyme leaves
Preheat the oven to 200°C and keep four 250ml (1 cup) square ramekins handy.
1 Cut the pastry into
four squares. 2 Heat the oil in a frying pan over medium-high heat and cook the onion and garlic for about 4 minutes, or until the onion softens. Stir often. Add the mushrooms and cook for about 2 minutes. Stir often.
3 Place the flour in a bowl and add the beef slices. Toss to coat, then add to the pan and cook for 5 minutes or until the beef is browned. Stir in the wine, stock, tomatoes and tomato paste and bring to a boil. Reduce the heat to low and simmer uncovered for 10 minutes or until the mixture thickens slightly. Stir in the thyme.
4 Spoon the beef mixture into the 4 ramekins. Place the pastry over each dish and secure the edges with a little water. Carefully cut a steam hole in the top of each pastry square. Bake for 15 minutes or until the pastry has puffed and browned.