Recipe

Beef and stilton pies

Any beef cut suitable for stewing can be used for the pie filling: gravy beef, skirt, blade or chuck steak. These cute little beef and stilton pies make excellent finger food.

  • 1 hr 25 mins cooking
  • Makes 48 Item
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Ingredients

Beef and stilton pies
  • 2 tablespoon vegetable oil
  • 500 gram stewing beef, cut into 1cm cubes
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1 tablespoon plain flour
  • 1/4 cup (60ml) dry red wine
  • 2 cup (500ml) beef stock
  • 5 sheets shortcrust pastry
  • 100 gram stilton cheese, crumbled
  • 1 egg
  • 1 tablespoon milk

Method

Beef and stilton pies
  • 1
    Heat half the oil in medium saucepan; cook beef in batches until browned. Heat remaining oil in same pan; cook onion and garlic until soft.
  • 2
    Return beef to pan with paste, stir over heat until combined. Add flour; cook, stirring until mixture bubbles. Stir in wine, then gradually stir in stock; continue stirring until mixture boils and thickens. Reduce heat; simmer, covered, about 45 minutes or until beef is tender. Cool.
  • 3
    Meanwhile, cut 48 x 6.5cm rounds as close together as possible from all the pastry sheets; line two 24-hole mini (1 tablespoon) muffin pans. Prick the base of each pastry case with a fork.
  • 4
    Preheat oven to 220°C (200°C fan-forced).
  • 5
    Fill each case with rounded teaspoons of beef mixture; top with a small piece of cheese.
  • 6
    Cut out 48 x 4.5cm rounds from remaining pastry scraps. Combine egg and milk in a small bowl; brush around inside top edge of each pastry case with egg mixture, cover with pastry rounds, press edges together. Brush pies with more egg mixture; cut a hole in each pie to allow steam to escape.
  • 7
    Bake pies about 20 minutes or until golden. Stand pies in pan 5 minutes before serving.

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