These individual pies are filled with hearty meat and veg. They will quickly become a family favourite.
PREP TIME: 20 MINS | COOK TIME: 2.5 HOURS | MAKES 12+
- 1kg chuck steak, cut into 2cm chunks
- ¼ cup olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 cloves of garlic, roughly chopped
- 3 tbsp fresh rosemary, chopped
- 300 ml beer
- 1 cup beef stock
- ½ cup Lavender & Lime Sticky Braai Sauce
- 1 tin diced tomatoes
- 3 rolls of puff pastry
- 1 egg, beaten
- Salt & pepper
You can also make one big pie if you prefer. In this case, only 1 roll of pastry is required.
1Heat the olive oil in a heavy based pot. Fry the beef, onion, carrot and garlic until brown. Add the rosemary, beer, stock and diced tomatoes. Season with salt and pepper.
2Cook slowly for 1 hour. Add the sticky braai sauce and cook for another 30 minutes.Take the lid off the pot and reduce mixture over a low heat until the sauce becomes thick and bubbly. Allow to cool.
3Preheat the oven to 180°C. Use cookie cutters to cut 2 pastry circles for each hole of a muffin tray. One large circle for the bottom (this should be large enough to cover the bottom, sides and a little extra) and one small circle for the top.
4Spoon some of the cooled filling into the pastry cases until each is almost full.
5Place a pastry lid on top and pinch the base and lid together so that the pies are completely sealed.
6Brush with egg and bake for 25-30 mins or until the pastry is brown and crispy.