Australian chunky beef pie
Serves: 6 | Preparation Time: 25 mins | Cooking Time: Filling- 2.5hrs, Pie- 20mins
1.5 kg Tasman Yearling Beef Chuck or Blade Steak, cut into 2 cm (3/4 inch) chunks
2 tbsp plain (all-purpose) flour
2 tsp paprika
1 tsp sea salt
Freshly ground black pepper
1 x 425g can diced tomatoes
5 garlic cloves, sliced
2 red onions, cut in half and finely sliced
1 stick celery, finely chopped
250ml (1 cup) red wine
1 tsp thyme leaves, chopped
300g button mushrooms
30g (1/2 cup) flat-leaf (Italian) parsley, roughly chopped
1 x 375 g packet puff pastry
1 egg yolk, lightly beaten
- Preheat the oven to 180°C (350 deg F/Gas 4).
- Place the flour and paprika in a bowl and stir to combine.
- Season with salt and pepper. Add the beef and toss until it is covered in flour. Place in an ovenproof casserole dish.
- Add the tomato, garlic, onion, celery, red wine and thyme and stir. Cover and cook for one and a half hours, stirring occasionally.
- Add the mushrooms, cover and return to the oven. Cook, stirring occasionally, for one hour, or until the sauce is thickened slightly and the beef and mushrooms are tender.
- Remove from the oven and stir through the parsley. The filling can be made up to a day in advance to this stage.
- Increase the oven temperature to 200°C.
- On a lightly floured surface, roll out the pastry until 3 mm thick. Using the top of a 325 ml (1 and 1/2 cup) ovenproof ramekin as a template, cut out six circles of pastry, leaving 1 cm extra around the circumference.
- Divide the pie filling into six 325 ml (1 and 1/2 cup) ovenproof ramekins and cover with pastry, pushing down the edges around the rim.
- Make a cut in the pastry top with a sharp knife to allow any steam to escape and brush with the egg yolk.
- Pies can be made and refrigerated in advance to this stage.
- Bake for 20 to 25 minutes or until the pastry is lightly golden.