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