Beef & Beer Pies

What could be more Aussie than the humble meat pie with the addition of another Aussie favourite..beer! I found this recipe in the Herald Sun & just had to give it go. For convenience the meat filling can be made up to 3 days in advance & refrigerated.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  onions, diced
• 150  g bacon, chopped
• 600  g  premium beef mince
• 200  g mushrooms, sliced
• 2  tablespoons plain flour
• 1⁄2 cup red wine
• 1 1⁄2 cups beer
• 1  tablespoon Worcestershire sauce
• 1  tablespoon parsley, chopped
•  puff pastry

Directions

1. Preheat oven to 200.C.
2. Saute onion & bacon until onion softens & bacon is cooked, set aside.
3. Add mince to pan and cook until browned, add mushrooms and cook until soft.
4. Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
5. Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
6. Add worcestershire sauce & parsley.
7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
8. NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.