Crispy and buttery beef and mushroom pies

These crispy pies are the perfect snack for while you’re on the go – with that touch of indulgence we all deserve.

Combining buttery, flaky pastry with a smooth and rich beef and mushroom centre, they create a taste sensation in just a few easy steps.

Ingredients

• 1kg boneless beef, cut into 2cm cubes
• 2 tbsp olive oil
• 2 crushed cloves of garlic
• 1 leek, white part only, halved and thinly sliced
• 250g mixed mushrooms, diced
• 2 tbsp plain flour
• 2 cups beef stock
• 1 cup baby spinach
• 2 sheets butter puff-pastry
• 1 egg, lightly beaten

Method

1. Place beef in large dish and mix in half the oil and some seasoning.
2. Meanwhile, preheat oven to 180°C (or 160°C for fan ovens).
3. Heat the beef in smaller batches over medium-high heat in a large casserole dish, before setting aside to cool.
4. Keep the dish on medium heat before adding garlic, leek and mushrooms – cooking for 2 to 3 minutes.
5. Slowly sprinkle in flour, ensuring vegetables are thinly coated.
6. Gradually stir in beef stock.
7. Add beef back into the dish, stirring well with thyme until mixture begins to boil.
8. Cover dish and place in oven to cook for 2 hours, checking meat is tender and stirring occasionally. Ensure you remove lid for final half hour.
9. Stir in spinach and cool for 20-30 minutes.
10. Switch up oven heat to 220°C (or 200°C for fan ovens).
11. Pour cooled beef into six 1-cup sized pie dishes and cover with pastry lid – securing edges with added pressure.
12. Brush egg across tops and cut small slits in to let heat escape.
13. Cook for 25 to 30 minutes, checking pastry is crisp and golden.

These pies are best served with a sprig of thyme for extra flavour. They go perfectly with mashed potato and peas or beans.