Name: Vegemite beef pies
Prep time: 200 min
Cook time: 100 min
Total time: 300 min
Yield: 1
Cuisine: australian
Ingredients: 80ml extra virgin olive oil; 750g beef chuck steak, cut into 2cm pieces; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, crushed; 20.00 ml chopped rosemary leaves; 44.40 gm tomato paste; 40.00 ml Vegemite; 40.00 ml plain flour; 2 sheets frozen shortcrust pastry, thawed; 2 sheets frozen puff pastry, thawed; 1 egg, lightly whisked; 20.00 ml Vegemite; 125ml tomato sauce

Vegemite beef pies

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Prep Time:
200 minutes

Cook Time:
100 minutes

Total Time:
300 minutes

Elevate mini beef pies with authentic Australian taste by incorporating Vegemite. Ideal for entertaining guests.

Ingredients:

80ml extra virgin olive oil
750g beef chuck steak, cut into 2cm pieces
1 small carrot, finely chopped
1 celery stalk, finely chopped
20.00 ml chopped rosemary leaves
40.00 ml Vegemite
40.00 ml plain flour
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, lightly whisked
20.00 ml Vegemite
125ml tomato sauce

Instructions:

In a hot saucepan, sear half of the beef in 30ml oil until browned all over, about 4-5 minutes. Transfer to a heatproof bowl. Repeat with the remaining beef.
Pour in the remaining tablespoon of oil and lower the heat to medium. Saute the onion, carrot, and celery for 2-3 minutes. Add the garlic and rosemary, and cook for another minute until fragrant. Stir in the tomato paste, Vegemite, and 2 cups (500ml) of water. Deglaze the pan by gently scraping the bottom with a wooden spoon. Return the meat and juices to the pan and bring to a simmer. Cover and let it simmer over low heat for 45 minutes until the beef is tender. Sprinkle in the flour and cook for an additional 2-3 minutes until slightly thickened. Allow the beef mixture to cool down a bit, then refrigerate until completely chilled.
Preheat the oven to 180C (160C fan-forced) and prepare a 12-hole muffin pan by greasing it and lining the bases with baking paper.
Cut 12 rounds from shortcrust pastry sheets using an 11cm pastry cutter and 12 rounds from puff pastry sheets using an 8cm pastry cutter. Line muffin pan holes with shortcrust pastry rounds, divide meat mixture among cases, and cover with puff pastry rounds. Seal edges with water, crimp with a fork, brush with egg, and bake until golden, about 35 minutes.
Combine Vegemite and tomato sauce in a bowl and whisk until well mixed for the Vegemite tomato sauce.
Place the pies on a serving platter and accompany them with Vegemite tomato sauce.

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