Recipe by bluemoon downunder
A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.
Top Review by MarraMamba
this was far better than I expected. I used the 3 tbs of worcestshire sauce and even though i am not a huge fan of tomato based meat pies or stews it all worked beautifully. Easy and tasty, a keeper.
- olive oil, for sauteing
- 1 onion, chopped
- 2 garlic cloves, crushed (optional)
- 2 -3 slices rindless bacon, chopped
- 600 g lean stewing beef, cut into smallish cubes
- 2 tablespoons plain flour
- 2 (410 g) cans diced tomatoes, drained
- 1⁄2 liter beef stock
- 2 tablespoons chopped fresh parsley
- 2 bay leaves
- sea salt, to taste
- fresh ground pepper, to taste
- 2 -3 tablespoons Worcestershire sauce, to taste
- puff pastry sheet
- cooking spray
- 1 egg
- 1⁄2 cup milk
- good quality tomato sauce, to serve
Directions See How It's Made
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
- Add the cubed steak and gently cook until it changes colour, stirring regularly.
- Then stir in the flour and briefly cook.
- Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
- Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
- Preheat oven to 180°C/350°-375°F/gas mark 4-5.
- Combine the egg and milk, and cut out six smaller pastry rounds.
- Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
- Serve the Beef & Worcestershire Pies with tomato sauce on the side.