Beef and mushroom pies with cheese pastry

ingredients

• • 500 gram gravy beef, cubed
  • 2 tablespoon flour, seasoned
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 125 gram portobello mushrooms, chopped
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon rosemary, chopped
  • 1 cup cheddar cheese, grated
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • mixed salad leaves, to serve

method

• • 1

    Preheat oven to 160°C.

  • 2

    Toss the beef in the flour to coat, shaking off any excess. In a flame-proof casserole dish, heat half the oil on high. Brown the beef for 3-4 minutes, turning. Transfer to a plate.

  • 3

    Heat the remaining oil in the same dish. Sauté the onion and garlic for 3-4 minutes until the onion is tender. Add the mushrooms and tomato paste, then cook for 1-2 minutes until the mushrooms soften.

  • 4

    Return the beef and any juices to the pan with the stock, wine, Worchestershire sauce and rosemary. Bring to a simmer, then bake, covered, for 1½ hours.

  • 5

    Remove the lid and bake for a further 25-30 minutes until the beef is tender and the sauce thickens. Cool.

  • 6

    Increase oven to 220°C. Divide the beef mixture evenly among four 1½-cup ramekins. Lightly grease the rims and place on an oven tray.

  • 7

    Sprinkle cheese over one pastry sheet. Top with the second sheet and roll out to 28cm square, then cut into 4 equal pieces.

  • 8

    Cover each dish with a pastry square. Brush with a little egg and prick the centre with a fork. Bake for 12-15 minutes until the pastry is puffed and golden. Serve with a green salad.

notes

• If preferred, you can replace mushrooms with the same amount of soaked, trimmed and chopped lamb kidney.