“Updated method of cooking on 6/6/2010. Recipe found on the internet.”
READY IN:
1hr 40mins
YIELD:
4 individual pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Season meat with salt and pepper.
  2. Heat the oil in a large saucepan over medium heat.
  3. Add the beef and saute stirring occasionally, for 5 minutes or until golden brown.
  4. Add the onion, garlic and thyme and cook, stirring, for about 10 minutes or until onion is caramelize and soft (careful that the garlic doesn't burn).
  5. Sprinkle flour on onions, stirring well to combine.
  6. When flour is absorbed, stir in the tomatoes and beer.
  7. Cover and bring to a simmer; reduce heat to low and cook until tender, approximately 1 hour.
  8. Set aside for 30 minutes to cool.
  9. Preheat oven to 425 degrees F.
  10. Place a baking sheet on the middle shelf.
  11. Cut the pastry sheet into quarters and line 4 round 5-inch tins with the pastry, allowing the sides to overhang.
  12. Brush the edges with egg.
  13. Divide the beef mixture evenly among the pastry shells.
  14. Cut each puff pastry sheet in half diagonally.
  15. Top the pies with puff pastry and trim excess and press the edges to seal.
  16. Brush the pies with egg.
  17. Cut a small cross in the center of each pie.
  18. Place the pies on the baking tray and bake for 25 minutes or until golden and puffed.
  19. Serve with tomato sauce (ketchup).

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