Have a crack at our classic meat pie a – a buttery shortcrust pastry shell encasing a savoury, slow-cooked filling of tender beef with a flaky, crispy puff pastry lid. A recipe made easy through the use of store bought pastry.
Looking for more pies to bake this winter? Try one of our homemade chicken pie recipes.
Ingredients
Method
1.Preheat oven to 160C/140C fan.
2.Cut beef into 4cm pieces. Coat beef in flour; shake off the excess. Heat half the oil in a large casserole dish over medium-high heat; cook beef, in batches, until browned. Remove from dish.
3.Heat remaining oil in same dish over medium heat; cook onion, garlic and mushrooms, stirring, until vegetables soften. Return beef to dish with tomatoes, stock, paste and sauce; bring to the boil. Place lid on dish, transfer to oven; cook for 2 hours or until thickened slightly. Check the amount of liquid throughout cooking; you may need to add a little more stock. Season. Cool.
4.Oil six 10cm x 13cm oval pie tins (2/3 cup/ 160ml capacity). Using one upturned tin as a guide, cut six ovals from the shortcrust pastry. Ease pastry into tins, pressing into base and side; trim edges. Place tins on trays; refrigerate for 30 minutes.
5.Increase oven temperature to 200C/180C fan.
6.Line pastry cases with baking paper; fill with dried beans or rice. Bake for 10 minutes. Carefully remove paper and beans; bake for a further 5 minutes. Cool.
7.Cut six 16cm ovals from the puff pastry. Fill pastry cases with beef filling; brush edges with egg. Top cases with puff pastry ovals; press edges with a fork to seal. Brush tops with egg; cut steam holes in tops.
8.Bake pies for 25 minutes or until browned lightly.
