Puff pastry beef pie
With a puff pastry lid, this pie is an easy but delicious main course
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
80
MINUTES
Ingredients
dash of olive oil
500g stewing beef
2 onions, finely sliced
4 garlic cloves, chopped
2 medium carrots chopped
bunch of thyme, chopped
bunch of rosemary, chopped
350ml stock, hot
150ml red wine
350g puff pastry
1 egg yolk
small dash of milk
Method
Season the flour and pour into a bowl. Toss the beef in the flour until it is coated all over. Heat the oil in large pan and fry the onion until it is turning translucent, add the garlic and carrots and fry on a low heat for another minute. Remove from the pan.
Add the meat to the same oil on a slightly higher heat and fry until it has browned all over. Now add the onions, carrots and garlic back in with the herbs, stock and wine. Leave to bubble away on a low heat for 45 minutes until most of the liquid has evaporated.
Heat the oven to 180°C. Pour the contents of the pan into an oven proof dish. Cover the top with a layer of the puff pastry. Pinch the pastry in at the edges of the dish and trim any that hangs over the edge. Cut a slit in the centre of the pie. You can decorate the top of the pie with the pieces you trimmed from the edge.
Mix the egg yolk with the same amount of milk and stir well. Brush the mixture over the pastry. Bake for 35 minutes until the pastry is golden.
