Beef and mushroom pot pies

ingredients

• Beef and mushroom pot pies

  • 600 gram beef rump steak, trimmed, chopped
  • 2 tablespoon plain flour, seasoned
  • 2 tablespoon rice bran oil
  • 400 gram button mushrooms, sliced
  • 1 large onion, sliced
  • 2 clove garlic, sliced
  • 1 tablespoon thyme
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 400 gram can crushed tomatoes
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 3 cup salad greens, to serve

method

• Beef and mushroom pot pies

  • 1

    Preheat oven to hot, 200°C (180°C fan-forced).

  • 2

    Toss beef in flour until well coated, shaking off excess.

  • 3

    Heat oil in a large, deep frying pan on high.

  • 4

    Cook beef, in batches, turning, 4 minutes, until browned all over. Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.

  • 5

    Add thyme and tomato paste; stir until well combined. Add wine and tomato; season and cook 10-12 minutes, until sauce is thickened.

  • 6

    Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.

  • 7

    Cut four 12cm rounds from pastry. Brush edges of dishes with a little egg, top with pastry and press edges to seal. Brush pastry with remaining egg.

  • 8

    Bake 15 minutes, until pastry is crisp and golden. Serve with salad.