Ingredients
Beef, mushroom and guiness pies
Method
Beef, mushroom and guiness pies
1.Preheat oven to hot, 200°C. Grease four 1-cup pie pans.
2.Line pans with shortcrust pastry. Trim. Chill 10 minutes.
3.Bake blind 10 minutes. Remove paper and weights. Bake a further 5 minutes. Allow to cool.
4.Heat half oil in a large saucepan on high. Toss beef in flour. Fry in 2 batches, 3-4 minutes each, until well browned. Transfer to paper towel.
5.Heat remaining oil in pan on high. Saute mushrooms and onion 3-4 minutes, until onion is tender. Stir in tomato paste and garlic, cook a further 1 minute.
6.Return beef to pan with guinness, stock and bay leaf. Bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour, stirring occasionally, until beef is tender. Allow to cool. Discard bay leaf.
7.Spoon filling into pastry cases. Brush edges with egg. Drape puff pastry over and, using a small, sharp knife, trim edges. Press edges with a fork to seal. Brush tops lightly with egg. Cut a small air vent in the centre of each pie.
8.Bake 20-25 minutes, until puffed and golden.