Today mates, I am going to share with you my family’s favourite meal for Christmas holiday Aussie Beef and Beer Pie. First things first I will let you know what ingredients you will need from the market.
650g 4 beef scotch fillet steaks
2 tablespoons plain four
2 tablespoons olive oil
1 brown onion chopped
2 garlic cloves crushed
2 teaspoons thyme
½ tsp salt
¼ tsp pepper
onion powder and garlic powder to taste
400g can chopped tomatoes
250 ml beer Guinness preferred
1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
1 egg lightly whisked
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
Tomato sauce (to serve with)
Step 1: Place the beef in a large bowl and sprinkle with flour season with the salt and pepper. Gently toss to evenly coat.
Step 2: Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 5 minutes or until onion is soft, season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.
Step 3: Stir in the tomato and beer. Bring to a simmer. Reduce heat to low and cook, covered, for 55 minutes or until beef is tender. Set aside for 30-40 minutes to cool.
Step 4: Preheat oven to 220°C. Place a baking tray on the middle rack. Cut the pastry sheet into quarters. Line 4 round 3cm-deep, 12cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg (for browning). Divide the beef mixture evenly among the pastry cases.
Step 5: Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.
Step 6: Brush the pies with egg. Cut a small cross in the center of each pie. Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.
A wonderful dish to go with this beef and beer pie would be a fresh green salad!