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Chunky steak and gravy pies
Chunky steak and gravy pies
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Prep Time:
45 minutes
Cook Time:
156 minutes
Total Time:
201 minutes
Irresistible treats for kids and adults alike!
Ingredients:
  • 36.40 gm olive oil
  • 800g beef chuck steak, trimmed, cubed
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 62.50 ml plain flour
  • 40.00 ml instant gravy powder
  • 45.20 gm barbecue sauce
  • 200g button mushrooms, thinly sliced
  • 20.00 ml chopped fresh rosemary leaves
  • 2 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 sheet frozen reduced-fat puff pastry, partially thawed
  • 1 tsp poppyseeds
Instructions:
  • In a saucepan over high heat, sizzle half of the oil until it shimmers. Brown the beef in batches for 3 to 4 minutes each until golden. Transfer the beef to a bowl.
  • In the same pan, heat the remaining oil and sauté the onion and garlic until softened, about 3 minutes. Add back the beef, sprinkle with flour, and cook for 1 minute. Stir in gravy powder, sauce, and 2 cups of cold water. Cover and bring to a boil, then lower the heat and simmer for 45 minutes.
  • Add a hearty amount of mushrooms for flavor. Simmer with the lid on for 30 minutes. Stir in fragrant rosemary. Simmer without the lid for another 30 minutes, or until the beef is tender. Let it cool.
  • - Preheat your oven to 190°C/170°C fan-forced. - Grease four 7.5cm (base) pie tins. - Cut shortcrust pastry sheets in half diagonally and line the tins with pastry, trimming any excess. - Spoon the filling into the pastry cases and brush the edges with egg. - Cut puff pastry into 4 squares and place over the filling, pressing the edges to seal. Trim any excess. - Brush the tops with egg and sprinkle with poppyseeds. - Bake for 30 to 35 minutes or until golden. - Serve and enjoy!

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