Steak & Pepper Meat Pies

Name: Steak & Pepper Meat Pies
Cuisine: Australian
Ingredients: 3 × 20 cm sheets (300 g total) shortcrust pastry, thawed; 3 × 20 cm sheets (300 g total) puff pastry, just thawed; 1 egg, beaten; 1.25 kg beef chuck, 2.5 cm cubes; ½ tsp salt; ½ tsp black pepper, for beef; 2–3 tbsp olive oil; 1 onion, diced; 4 cloves garlic, minced; 5 tbsp plain flour; 315 ml low-salt beef stock; 750 ml dry full-bodied red wine; 2 tbsp tomato paste; 1 tsp Worcestershire sauce; 2 tsp coarse black pepper, for gravy; 2 bay leaves

Australian260+ min6 portions40 min prep220 min cook & finish

Allergens: Wheat/gluten, Egg, Milk if butter pastry, Fish in anchovy-based Worcestershire, Possible sulphites in wine; check labels. Check ingredient labels for additional declared allergens.

"Individual pastry pies with tender beef and black-pepper gravy."

Individual pastry pies with tender beef and black-pepper gravy. 6 individual pies, 10 cm tins.

Origin

Australian bakery-style individual pies with chunky beef and black pepper.

Part of the Australian Table.

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