To that conclusion I have cooked up some meat piesto enjoy, although being gluten intolerant, I had to use an alternative to Puff Pastry for pies, but they were scrumptious none the less!
This is just a basic pie filling I must confess, for you to utilise as suits your requirements depending on what sized pies you want, or how they’re being cooked – I’m not going to ask you to buy any pie dish or contraption which you don’t already have. We have an electric pie-maker – a completely unnecessary luxury but convenient none the less and the method of baking for these chunky Beef pies!
1 tbs oil
1 onion, diced
1 clove garlic, minced
500g beef, diced
1 ½ tbs flour
1 ½ beef stock
1 tbs tomato paste
1 tbs cracked pepper
Puff Pastry (as required, see note)
1. Firstly, we need to heat oil, onion and garlic over a low heat in a saucepan or casserole dish until garlic and onion are soft and fragrant.
2. Next, add the flour and still until combined before turning up the heat to medium, and adding the beef and mixing everything thoroughly for about five minutes allowing the beef to brown.
3. Now we just need to add the stock, tomato paste, and cracked pepper and bring to the boil over a high heat, before popping on a lid and reducing to a simmer over a low heat for an hour, when the meat will now be tender, the sauce thickened, and ready to pour into some pastry read to be baked!
Note: This is your basic pie mixture but the rest really is up to you and how you want to make your pies – if you have a 4-capacity electronic pie maker, this will make 6 pies. Alternatively you could use muffin trays to create your mini-pies and cook in the over for 15 minutes on 180C. There is also enough mixture for a larger, traditionally sized pie. It is completely up to you how you utilise this basic pie meat!