Tender Beef Pie
Tender Beef Pie
This beef pie uses cheap meat cuts and simple ingredients to create tender deliciousness for the whole family
I N G R E D I E N T S
oil for frying
250 grams button mushrooms quartered
2 large onions diced
2 carrots diced
4 cloves garlic
1 kilos stewing or chuck steak, diced into 3 cm pieces
1/2 cup flour
1/4 cup oyster sauce
1/4 cup soy sauce
1/4 cup apricot sauce
2 cups beef stock
1 cups frozen peas
6 sheets flaky pastry
M E T H O D
Dice and cut beef, mushrooms, onions, garlic and carrots.
Heat oil in a large deep fry pan. Add onions, mushrooms and garlic putting half of each into each pan. fry until soft.
Add flour to a large bowl and season well with salt and pepper. Coat diced beef in flour shaking off any excess flour. Remove softened vegetables from pan and set aside. Add oil to pan and brown half the beef in batches. Remove and set aside on a plate as it browns.
Return the vegetables to the pan and add oyster sauce, soy sauce, apricot sauce, carrots peas and stock to pan. Bring to the boil stirring. Return beef and cover pan with a sheet of baking paper and then with a lid. On a low temperature braise for two hours stirring a few times throughout.
Remove from heat and season well with salt and pepper. Cool completely in pan to get a thickened sauce and tender beef mixture.
Add pie mixture to a oven proof pie dish. Cut lay out pastry sheets and brush with melted butter. Cut each sheet into 6 even squares and scrunch up and lay on top of pie mixture. Repeat until pie is covered. Sprinkle with sesame seeds and bake in oven for 20 minutes or until pie is heated through and pastry is golden at 180 degrees celsius.