Meat Pies

Filling Ingredients

2 tablespoons olive oil

2 garlic cloves (minced)

2 large shallots (finely diced)

2 small chillies (finely diced)

4 rashers of bacon (diced)

1 tablespoon of rosemary

3 pounds cubed beef

1 cup flour

1 teaspoon salt

black pepper

1 cup chicken stock

1 cup beef stock

2 tablespoons tomato paste

1/2 cup red wine

Other ingredients

4 sheets puff pastry

1 egg

2 tablespoons milk

1/2 cup water

In a large pot heat olive oil and then add garlic, shallots, chillies, rosemary and bacon. Combine in another bowl flour, salt and pepper and dredge the beef through it. Add beef to garlic and bacon and brown.

When the beef has browned add both stocks, red wine and tomato paste. Stir until combined. Add extra salt and pepper to taste. Bring to a boil and then reduce heat to a simmer. Simmer for at least an hour, longer if possible. Then cool (overnight if possible).

When ready to bake pies preheat oven to 400 F. Grease muffin tins. Roll out puff pastry and cut out 2 circles one larger for base and one smaller for lid. Place the base circle in the muffin tin pressing down into corner and allowing a small lip over the edge. Fill with beef mixture to just under the lip.

Using water wet the edge of the lid and gently join to the base. Pinch together the edges to ensure it is completely closed. Cut a small X in the top of the lid and then brush with the beaten egg and milk mixture. Repeat for the remaining muffin tins, only filling every second one so they don’t join together when cooked.

Place in oven and cook for 20 minutes, turning after 10 minutes so they are evenly baked. Remove from oven and let cool a little before serving with ketchup or tomato chutney.

Comments
  1. sweetandsoy says:

    this sounds delicious!! i’m making a meat pie tmrw, but I’m using turkey instead. maybe i’ll try this recipe next time!

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