I didn't have a smaller casserole dish, hence the small amount of filling compared to the pastry.
BEEF AND BEER PIE
1/4 cup plain flour
400g beef chuck steak, trimmed and cut into approximately 3cm pieces
2 tablespoons olive oil
1 large brown onion, chopped
2 medium carrots, chopped
Champignons (button mushrooms) - I used half a can
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
1 1/2 cups beef stock
345ml bottle lager beer (I used VB)
1 sheet ready-rolled frozen puff pastry, partially thawed
1 egg, lightly beaten
2 teaspoons sesame seeds
1. Place flour in a large bowl. Add beef, and toss to coat.
2. Heat half the oil in a large saucepan over high heat.
3. Cook beef in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
4. Heat remaining oil in pan over medium-high heat. Cook onion and carrot, stirring for 5 minutes or until onion has softened.
5. Return beef to pan. Add tomato paste. Stir to coat.
6. Add worcestershire sauce, stock and beer. Bring to the boil. Reduce heat to low.
7. Simmer, partially covered, for 1 1/2 hours or until beef is tender. Set aside to cool.
8. Preheat oven to 200C/180C fan-forced.
9. Spoon mixture into a 6 cup-capacity overproof dish. Top with pastry, trimming excess.
10. Brush pastry with egg. Sprinkle with sesame seeds.
11. Bake for 30 minutes or until golden.
12. Let the pie rest for a couple of minutes after it's baked, and then serve.
- I actually forgot about the beef stock when I made this. But I reckon it made the dish more flavoursome, as the beer was reduced to a thick gravy, which complemented the beef very well.
- I was quite liberal with the worcestershire sauce. I just poured until it reached the flavour I wanted, which was a bit more bite than what the original recipe would have produced.
- The funny-looking square thing on top of the pastry puff was leftover pastry which I cut off to fit the roasting tin. Let's not waste what can be eaten.
SEASONED WINTER VEGIES
A few dashes of olive oil
1/2 butternut pumpkin
1 large potato
Dried sea salt
Dried oregano leaves
Dried rosemary leaves
Fresh sprigs of thyme
1. Preheat oven to 180C/160C fan-forced.
2. Chop vegies and season generously with a combination of the salt and herbs.
3. Roast vegetables in a roasting tin for 50 minutes
4. Take the dish out of the oven every 15 minutes to toss the vegies.
These two dishes are easy to make, and cheap too. All in all, I spent about ten bucks for the dinner. Talk about savings.