Mini steak and mushroom pies
Makes 12 mini pies Preparation time: 15 minutes Cook: 1½ hours
Ingredients
1tbsp olive oil
1tbsp butter
1/2 onion, finely chopped 1 carrot, peeled and chopped 50g button mushrooms, sliced 2 sprigs thyme, leaves picked 2tbsp plain flour
250g sirloin steak, trimmed and diced
1tbsp tomato puree
500ml beef stock
2 sheets ready-rolled puff pastry
Method
Set a saucepan with the oil and butter over a medium heat. Add the onion, carrot, mushrooms and thyme, and cook for 10 to 12 minutes. Tip the flour onto a plate, and season with salt and pepper. Add the steak pieces and turn to coat in the flour.
Increase the heat, add the steak to the pan and cook for 1 to 2 minutes until browned all over. Stir in the tomato puree, cook for 1 minute more, then pour in the stock. Bring to the boil briefly, reduce the heat and simmer for about 1 hour. Preheat the oven to 2000C, gas mark 6. Use a 5 centimetre to 6cm round cutter to stamp out six circles from each pastry sheet. Arrange on a baking tray and cook for 15 minutes, until puffed up and golden. Remove from the oven and leave to cool completely. Once it cools down, slice in half horizontally. When you’re ready to serve, warm the pastry disks through in a low oven. Spoon the hot beef mixture onto the base of each pastry disk, then top it up with a lid.