SPICY BEEF PIE

YIELD: Serves 8 - 10

DOWNLOAD PDF

INGREDIENTS

PIE FILLING

  • 90 ml (6 Tbsp) Oil, for frying
  • 300 g (2 medium) Onions, chopped
  • 1.2 kg Beef, stewing
  • 120 g (1 sachet) Beef Stew R/P (08445024)
  • 750 ml (3 cups) Water
  • 300 g (3 medium) Carrots, diced
  • 250 ml (1 cup) Prego Sauce (07625040)

PASTRY

  • 400 g (1 roll) Puff pastry
  • 50 g (1 large) Egg
  • 45 ml (3 Tbsp) Milk (32390010)

METHOD

1. Heat the oil in a large pot and fry the onions until soft and transparent. 2. Add the meat, browning it quickly. 3. Add the Beef Stew R/P and 2 cups (500 ml) of water, cover and simmer fo 15 - 20 minutes or until meat starts to soften. 4. Add the carrots and Prego Sauce. 5. Gradually add the remaining water. 6. Cover the pot and simmer, stirring occasionally for 30 - 35 minutes or until the meat is tender. 7. For the pastry: Preheat an oven to 180°C. 8. Place the rolled out pastry sheet over the top of the cooled pie filling and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 9. Whisk together the egg and milk and brush over the pastry. Bake for 30 - 40 minutes or until the pastry is golden brown and puffed. Allow to stand for ± 10 minutes. Cut into squares to serve.
1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add the Beef Stew R/P and 2 cups (500 ml) of water, cover and simmer fo 15 - 20 minutes or until meat starts to soften. 4 Add the carrots and Prego Sauce. 5 Gradually add the remaining water. 6 Cover the pot and simmer, stirring occasionally for 30 - 35 minutes or until the meat is tender. 7 For the pastry: Preheat an oven to 180°C. 8 Place the rolled out pastry sheet over the top of the cooled pie filling and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 9 Whisk together the egg and milk and brush over the pastry. Bake for 30 - 40 minutes or until the pastry is golden brown and puffed. Allow to stand for ± 10 minutes. Cut into squares to serve.
Chef’s Tip: Make sure pastry is constantly kept cold throughout the process