Mini Chunky Steak Pies

Serves 30
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Directions

  1. 1Finely slice the leeks.
  2. 2Cut the gravy beef into 2-3cm chunks.
  3. 3Heat oil in a large pan over high heat.
  4. 4Sear the beef in 2-3 batches until browned.
  5. 5Remove the browned beef from the pan and set aside.
  6. 6Pour beef stock into the pan to deglaze.
  7. 7Scrape the bottom of the pan to incorporate all the browned bits into the stock.
  8. 8In a jug, whisk together plain flour, tomato paste, Worcestershire sauce, Vegemite/stock paste, dried thyme/mixed herbs, garlic powder, salt, and pepper.
  9. 9Add beef stock to the mixture and whisk until smooth.
  10. 10Place sliced leeks in the base of the slow cooker.
  11. 11Add the browned beef on top of the leeks.
  12. 12Pour the whisked sauce over the beef and leeks in the slow cooker.
  13. 13Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours.
  14. 14Let the filling cool completely.
  15. 15Preheat oven to 200°C fan forced and grease a 12-hole standard muffin tray.
  16. 16Cut circles from shortcrust pastry to line each hole in the muffin tray.
  17. 17Spoon in cooled beef filling (about 2 tbsp per pie).
  18. 18Cut circles from puff pastry for lids.
  19. 19Place puff pastry lids on top of the filling and press edges to seal.
  20. 20Brush with egg wash or milk.
  21. 21Sprinkle with sesame seeds.
  22. 22Bake for 25-30 minutes or until golden, puffed, and crisp.
  23. 23Serve the mini chunky steak pies with fries and broccoli.

Ingredients

  • 1.8 kg gravy beef
  • 2 leeks, halved lengthwise, washed well and finely sliced or large onions
  • 3 tbsp plain flour
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp Vegemite or beef stock paste
  • 2 cups beef stock
  • 2 tbsp oil
  • 1 tsp dried thyme or mixed herbs
  • 1 tsp garlic powder or minced garlic cloves
  • Salt
  • pepper
  • 5 sheets shortcrust pastry
  • 4 sheets puff pastry
  • 1 egg, beaten or milk
  • 1 tbsp cornflour
  • 2 tbsp water
  • sesame seeds

Equipment

cutting boardknifebowlfrying pantongsmeasuring jugspoonwhiskslow cookerspatulapastry cutter12-hole standard muffin traypastry brushoven

Tips

  • Searing beef adds great flavor but can be skipped if short on time.
  • Optionally, deglaze the pan with beef stock for extra flavor.
  • If the mixture is too runny after cooking, transfer to a pan and simmer uncovered for 10-15 minutes to reduce, or thicken with a slurry (1 tbsp cornflour mixed with 2 tbsp water) stirred in at the end.
  • Let the filling cool completely. Divide into two portions. Freeze half for next week’s pies.
  • To freeze leftover filling: Cool completely and store in an airtight container or ziplock bag. Label and freeze for up to 3 months.
  • Defrost in fridge overnight before using for your next pie night!