Beef and rosemary pot pies

Real~Living
2 stars - based on 3 reviews
Beef and rosemary pot pies
Photography and props styling Katie Quinn Davies
By 

Ingredients

  • 550g Scotch fillet steak, trimmed of fat & cut into 3cm cubes
  • 2 tsp finely chopped rosemary
  • 150g Swiss brown mushrooms, sliced finely
  • 1 brown onion, grated
  • 3 tsp raw caster sugar
  • ½ cup passata
  • ¾ cup beef stock
  • 1½ tbsp cornflour
  • Sea salt and cracked black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, whisked, for eggwash
  • 4 rosemary tips, to garnish

Equipment

  • Kitchen scissors
  • Sharp knife
  • Grater
  • Fork
  • Large mixing bowl
  • Kitchen spoon
  • Small mixing bowl
  • 4 x 1½-cup-capacity ramekins
  • Pastry brush

Preparation method

Preheat oven to 220°C (200°C fan).

Make pie filling Place cubed beef, rosemary, mushrooms, onion and caster sugar into large mixing bowl and toss well to combine. Season with salt and pepper.

Pour stock into small mixing bowl and add cornflour. Stir to combine. Pour stock and passata over meat mixture and stir well to coat.

Cut 4 circles of pastry 1cm larger than ramekins. Spoon pie filling equally into ramekins. Brush edges with eggwash (so pastry sticks to lip of ramekin) and top with pastry circles. Spear rosemary tip in centre of each pie and sprinkle with salt. Brush pastry tops with eggwash.

Bake pies for 20 to 25 mins until pastry is puffed and golden. Serve pies in their individual pots.

More inspiration

Sugary drinks increase stroke risk: studySugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers. It's official: The world's best margherita pizza is made in MelbourneIt's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness. Apple crumble biscuitsApple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
advertisement
Get great recipes on your mobile wherever you are.