Name: Beef and rosemary pies with scone topping
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: Beef and rosemary pies; 2 teaspoon extra virgin olive oil; 5 (750g) thick beef sausages; 1 medium (150g) brown onion, chopped finely; 1 tablespoon plain flour; 1 1/4 cup (310ml) chicken stock; 1 tablespoon honey; 2 tablespoon chopped fresh rosemary; 1/2 cup (60g) frozen peas; 1 tablespoon milk; 4 sprigs fresh rosemary; Scone topping; 1 cup (150g) self-raising flour; 60 gram butter, chopped coarsely; 1/4 cup (20g) finely grated parmesan; 1/2 cup (125ml) milk, approximately

Beef and rosemary pies with scone topping

These delicious, hearty pot pies are quick to prepare and then all you have to do is sit back and relax while they bake away. They're the perfect pick for an easy midweek dinner the kids will love.

Makes 4

Prep

20M

Cook

35M

Total

55M

Ingredients

Beef and rosemary pies

2 teaspoon extra virgin olive oil

5 (750g) thick beef sausages

1 medium (150g) brown onion, chopped finely

1 tablespoon plain flour

1 1/4 cup (310ml) chicken stock

1 tablespoon honey

2 tablespoon chopped fresh rosemary

1/2 cup (60g) frozen peas

1 tablespoon milk

4 sprigs fresh rosemary

Scone topping

1 cup (150g) self-raising flour

60 gram butter, chopped coarsely

1/4 cup (20g) finely grated parmesan

1/2 cup (125ml) milk, approximately

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil four 1¼-cup (310ml) ovenproof dishes.

2.Heat the oil in a large frying pan over medium-high heat; cook sausages until browned and cooked through. Remove from pan; slice thinly.

3.Cook onion in same pan, stirring, for 3 minutes or until softened. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Stir in stock, honey and chopped rosemary; cook, stirring, until mixture boils and thickens. Stir in peas; simmer for 3 minutes. Return sausage to pan. Season.

4.To make scone topping; place the flour in a medium bowl; rub in the butter. Stir in parmesan. Stir in enough milk to make a soft sticky dough. Divide dough into four; shape into rounds to fit dishes.

5.Spoon hot filling into dishes. Top with scone topping. Brush with milk; press a rosemary sprig into top of each pie. Bake for about 25 minutes or until golden. Serve with tomato sauce, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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