Huey's Beef & Worcestershire Pies

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READY IN: 1hr 35mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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