Quick & Easy

Beef and baked bean pies

These smoky beef and baked bean pies are fantastic served with mashed peas.
beef and baked bean pies



1.Preheat oven to 220°C/425°F.
2.Trim then finely chop the celery. Cut the dark green top from the leek and cut off the root end. Cut the leek in half lengthways. Peel off the outer layer and throw it away. Wash the leek under cold running water to remove any dirt between the leaves, especially at the top. Drain well. Slice the leek thinly.
3.Heat the oil in a large saucepan on the stove over medium-low heat for 1 minute. Add the celery and leek; cook for about 10 minutes, stirring every now and then with a wooden spoon, until the vegetables soften. Increase the heat to high and add the beef to the pan. Cook, stirring, for about 2 minutes or until the beef is browned, breaking up any large lumps with the back of the spoon. Add the beans, sauce and the water to pan; stir until mixture is hot. Season to taste with salt and pepper.
4.Spoon the beef mixture into four 1¼-cups (310ml) ovenproof dishes. Cut one pastry sheet into four squares. Dip your finger or a pastry brush in a little water and moisten the edges of the pastry squares. Cover each dish with a square of pastry (wet-side down) and press down firmly to seal the pastry edges against the sides of the dishes.
5.Cut out shapes (or use a star or other-shaped cutter) from remaining pastry sheet. Beat egg lightly with a fork; brush some of the egg on the back of the shapes and stick to the top of the pies. Brush egg all over pie tops.
6.Place the dishes on an oven tray; place in the oven and bake for about 15 minutes or until pastry is puffed and golden. Stand the pies for at least 10 minutes before serving.

You can also make one large family-sized pie in a 1-litre (4-cup) ovenproof dish; cut the pastry to fit the top of the dish.


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