Just like they make back home. Pure nostalgia.
Takes 120 mins.
Makes 4 servings.
| 1 | onions | chopped |
| 500 g | beef | any cut, in 1cm cubes. Can sub for low fat minced meat. |
| 2 | bayleaves | |
| 1 | carrots | peeled & diced, optional |
| 0.5 cups | peas | optional |
| 500 ml | beef stock | |
| 2 Tbsp | flour | for thickening gravy |
| 250 g | flaky pastry | |
| 1 | eggs | for egg wash |
| 1 dash | milk | for egg wash |
Fry chopped onions in a large pot. Add the diced beef with bay leaves and fry until brown. Add chopped carrots and peas if that's your thing. Add beef stock, bring to boil. Simmer for 1.5-2 hours, until meat is tender and falling apart. Remove the bay leaves. In a separate bowl, add flour and a bit of cold water in a separate bowl and whisk until it is well emulsified. Add to the main pot and simmer until the beef filling has slightly thickened. Turn off the heat, cover the pot, and allow to completely cool. Make egg wash by mixing egg and milk in a cup and beating until blended. Grease 4 small non-stick pie tins. Roll out pastry, and cut out 4 circles for the pie tops, and another 4 slightly larger circles for the pie bases. Press pastry bases in the pie tins, leaving some pastry sticking over the rim. Fill with beef filling, lightly compact it down, and fill right to the top. Preheat your oven to 170°C. Brush egg wash all around the edge of the pastry in the tin. Brush egg wash on the underside of the lids and place the lids on the top of the pie bases, and gently press it down, using a fork to crimp the 2 pastries together. Place all 4 pies on a baking tray. Cut 2 vent slits in the top of each pie. Give each pie a good coat of the egg wash. Place the tray on the lowest part of the preheated oven, and use the bottom element if you have one. Bake for 40 minutes, and let them cool for 5-10 mins before serving.
Adapted from John Kirkwood's steak pie recipe