The steaks are high with this one, but you won’t be disappointed!
INGREDIENTS
1.5 kg casserole steak de-boned and cubed
1 cup flour seasoned with salt & pepper
olive oil for frying
2 onions chopped
4 crushed garlic cloves
1 x 400g can diced tomatoes
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 cups beef stock
1-2 tablespoons cracked black pepper to taste
salt to taste
4-6 sheets of ready-made puff pastry thawed
1 egg beaten
METHOD
1. In a large pot, heat a generous splash of olive oil.
2. Coat the cubes of steak in the seasoned flour then shake of excess.
3. Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
4. In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
5. Pour in the tomatoes, stock and pepper and add the beef back to the pot.
6. Reduce the heat and allow to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an eye on the beef while it’s cooking and top up with stock if necessary.
7. Pre-heat the oven to 200°c (fan-forced).
8. Line pie dishes with puff pastry (works with medium sized dishes or mini pie holders).
9. When the beef is cooked, season to taste. Then pour the beef filling into the pastry lined dishes.
10. Brush the edges of the dish with beaten egg and roll over the puff pastry lid. Trim the edges then brush with the remaining egg.
11. Make a small incision in the centre of the pie to allow steam to escape.
12. Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
13. Remove from the oven and serve.
