Beef Pies Recipe
Ingredients
| 700 g Rump steak | ||
| Paprika | 1 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| 1 Large red onion, sliced into rings | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Button mushrooms | 400 Gram, sliced | |
| Thyme | 2 Teaspoon, chopped | |
| Tomato puree | 2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| Creme fraiche | 150 Milliliter | |
| 375 g All butter puff pastry | ||
| 1 Egg yolk, lightly beaten | ||
Directions
Trim the steak, cut into thin strips and place in a bowl.
Season and add the paprika; toss to coat.
Heat a frying pan over a high heat.
Add 1 tbsp oil and a handful of steak strips.
As soon as the strips are sealed, remove them to a warm plate.
Cook the rest in batches, adding extra oil as needed, until all the meat is sealed.
Melt the butter in the pan.
Add the onion; cook until soft.
Add the garlic, mushrooms and thyme; cook for 4 minutes.
Then add the tomato puree; cook for 1 minute.
Return the meat to the pan; add the mustard.
Take off the heat; stir in the creme fraiche.
Preheat the oven to 220°C/gas 7.
Use a large ramekin or saucer to cut out 4 rounds of pastry; cut a hole in the middle of each one.
Spoon the beef filling into the ramekins.
Mix the egg yolk with 1 tbsp water and use to wet the edges of the ramekins, then press the rounds on.
Brush the pastry with more of the wash; bake for about 20 minutes, until the pastry is golden brown.
Season and add the paprika; toss to coat.
Heat a frying pan over a high heat.
Add 1 tbsp oil and a handful of steak strips.
As soon as the strips are sealed, remove them to a warm plate.
Cook the rest in batches, adding extra oil as needed, until all the meat is sealed.
Melt the butter in the pan.
Add the onion; cook until soft.
Add the garlic, mushrooms and thyme; cook for 4 minutes.
Then add the tomato puree; cook for 1 minute.
Return the meat to the pan; add the mustard.
Take off the heat; stir in the creme fraiche.
Preheat the oven to 220°C/gas 7.
Use a large ramekin or saucer to cut out 4 rounds of pastry; cut a hole in the middle of each one.
Spoon the beef filling into the ramekins.
Mix the egg yolk with 1 tbsp water and use to wet the edges of the ramekins, then press the rounds on.
Brush the pastry with more of the wash; bake for about 20 minutes, until the pastry is golden brown.
Chef
