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Chunky beef and sarsaparilla hand pies
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Prep Time:
60 minutes
Cook Time:
215 minutes
Total Time:
275 minutes
Prepare the filling a day in advance for efficient event planning.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 800g gravy beef, trimmed, cut into 1.5cm cubes
  • 1 brown onion, finely chopped
  • 1 carrot, finely diced
  • 330ml bottle sarsaparilla
  • 45.20 gm smoky barbecue sauce
  • 6 sprigs fresh thyme
  • 6 sheets frozen shortcrust pastry, partially thawed
  • Tomato sauce or extra smoky
Instructions:
  • In a heavy-based saucepan over medium-high heat, start by heating half of the oil. Next, brown the beef in batches for 2 to 3 minutes until it is nicely browned all over. After that, transfer the beef to a heatproof bowl.
  • Heat the remaining oil in a pan, then add the onion and carrot. Cook, stirring occasionally, for 5 minutes until the onion is softened. Stir in garlic and cook for 1 more minute. Return the beef to the pan, sprinkle with flour, and cook for another minute. Add sarsaparilla and barbecue sauce, then toss in thyme and season with pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
  • Uncover and simmer for 45 minutes or until beef is tender and sauce thickens. Remove and discard thyme. Allow the beef mixture to cool completely (see note).
  • Preheat your oven to 200C/180C fan-forced and line 3 large baking trays with baking paper. Use a 12cm round cutter to cut out 4 rounds from each pastry sheet. Place 1 1/2 tablespoons of beef mixture on one half of each round. Brush the edges with a bit of egg, fold over, and seal by pressing with a fork. Arrange 8 pies on each tray, brush the tops with egg, make 2 small slits on each pie, then season with salt and pepper.
  • Bake until pies are golden and cooked through, about 30 to 35 minutes. Let them stand for 5 minutes before serving with extra sauce, if desired.

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