Beef Meat Pie
A classic British pie with a tender filling of ground beef, mushrooms and onion beneath a crispy puff pastry crust. The perfect dish for a family dinner.
Ingredients
- 2 tbsp Vegetable oil
- 500 g Ground beef
- 1 pcs Onion
- 1 tbsp Tomato paste
- 1 tbsp Wheat flour
- 75 g Mushrooms
- 250 ml Beef broth
- 2 tsp Worcestershire sauce
- 400 g Puff pastry
- 1 pcs Egg yolk
Instructions
- Preheat the oven to 200°C.
- Heat the oil in a deep skillet over medium heat. Add the ground beef and fry for 4–5 minutes, stirring with a wooden spatula, until the meat is browned.
- Add the chopped onion and cook for a further 2–3 minutes. Then add the tomato paste and cook for another 2–3 minutes. Dust with flour and cook for 1 minute, stirring constantly. Add the chopped mushrooms, beef broth and 2–3 dashes of Worcestershire sauce. Bring to a boil.
- Reduce the heat, cover the skillet with a lid and simmer the meat mixture for 20 minutes. Then remove from heat and allow to cool completely. Transfer the filling to a 1-litre pie dish.
- Roll out the puff pastry on a flour-dusted surface so that it is slightly larger than the dish. Carefully place the pastry over the dish and press the edges firmly. Trim the excess pastry and shape a neat wavy edge.
- Cut small leaves from the pastry trimmings and decorate the top of the pie, attaching them with beaten egg yolk.
- Make 3–4 small slits in the pastry to allow steam to escape. Brush the entire surface of the pie with the remaining beaten egg yolk and bake in the oven for 20–25 minutes until the pastry is golden brown.
- Serve the pie hot, cut into slices.