Chunky beef & mushroom pies
PREP+ COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6
1 Preheat oven to 160°C/140°C fan.
2 Cut beef into 4cm pieces. Coat beef in flour; shake off the excess. Heat half the oil in a large casserole dish over medium-high heat; cook beef, in batches, until browned. Remove from dish.
3 Heat remaining oil in same dish over medium heat; cook onion, garlic and mushrooms, stirring, until vegetables soften. Return beef to dish with tomatoes, stock, paste and sauce; bring to the boil. Place lid on dish, transfer to oven; cook for 2 hours or until thickened slightly. Check the amount of liquid throughout cooking; you may need to add a little more stock. Season. Cool.
4 Oil six 10cm x 13cm oval pie tins (2/3 cup/ 160ml capacity). Using one upturned tin as a guide, cut six ovals from the shortcrust pastry. Ease pastry into tins, pressing into base and side; trim edges. Place tins on trays; refrigerate for 30 minutes.
5 Increase oven temperature to 200°C/180°C fan.
6 Line pastry cases with baking paper; fill with dried beans or rice. Bake for 10 minutes. Carefully remove paper and beans; bake for a further 5 minutes. Cool.
7 Cut six 16cm ovals from the puff pastry. Fill pastry cases with beef filling; brush edges with egg. Top cases with puff pastry ovals; press edges with a fork to seal. Brush tops with egg; cut steam holes in tops.
8 Bake pies for 25 minutes or until browned lightly.
Coating beef in flour
هذه القصة مأخوذة من طبعة Issue 93 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 93 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.