Break into golden crisp shortcrust and puff pastry and be welcomed by fragrant, tender beef steak chunks and tasty melted cheese.
Yield
Prep Time
30mins
Cook Time
150mins
Difficulty Level
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Break into golden crisp shortcrust and puff pastry and be welcomed by fragrant, tender beef steak chunks and tasty melted cheese.

Ingredients

  • 2 tbsps oil
  • 1 kg beef chuck steaks, large chunks
  • 2 onions, chopped
  • 2 carrots, peeled, chopped
  • 2 tbsps plain flour
  • 2 tbsps tomato paste
  • 2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 2 sheets frozen shortcrust pastry, thawed
  • ¾ cup tasty cheese, grated
  • ½ bunch chives, chopped
  • 375 g frozen puff pastry, thawed
  • 1 egg lightly beaten
01.

In a large heavy-based saucepan, heat oil on high. Brown beef in 2 batches, 3-5 mins each. Remove from pan.

02.

Reduce heat to medium. Sautee onion, bacon and carrot, 5 to 6 mins, until onion is tender. Stir in flour and cook 1 min, then stir in tomato paste.

03.

Return beef to pan with stock and bring to simmer, stirring. Reduce heat to low. Simmer, covered, 1½ hours, until beef is very tender. Stir in Worcestershire and season to taste. Roughly shred meat with 2 forks, then cool.

04.

Meanwhile, preheat oven to moderate 180 C. Line a 23 cm round, 4 cm deep pie plate with shortcrust pastry, trimming edges to fit. Bake blind 15 mins. Remove paper and filling and bake a further 5-10 mins, until lightly golden.

05.

Increase oven to hot, 200 C. Spoon beef mixture into pastry shell. Scatter cheese and chives over.

06.

Roll puff pastry out to a 25 cm round. Brush edges of pie case with egg. Cover pie with puff pastry, pressing edges lightly to seal and trimming it to fit.

07.

Cut a small cross in center for steam to escape. Bake 25-30 mins, until puffed and golden. If liked, serve with mixed vegetable or salad.

TIP: Make sure filling is cool before adding the lid. Oven must be at the correct temperature to prevent pastry sinking in the centre.

Photo: Rob Shaw/Bauer

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