Classic Beef and Beer Pies
Nothing beats a homemade beef pie—flaky pastry filled with beef mince and rich, savoury gravy. It’s comforting, hearty, and perfect for a cozy night in.
Ingredients 18
1 tbsp extra virgin olive oil
1 onion, small, finely chopped
2 cloves garlic, crushed
1 stalk celery, finely chopped
2 tbsp brown sugar
2 tbsp tomato paste
1 tbsp malt vinegar
1⁄2 cup tomato ketchup, plus extra to serve
800 g beef mince
330 ml beer
1 tbsp cracked black pepper, plus extra to sprinkle
1 tbsp plain flour
1 tbsp Worcestershire sauce
3 sheets frozen puff pastry, thawed
2 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
salt, to taste
mixed seeds, to sprinkle, optional
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Method 5
Preheat oven to 180C fan forced (160C conventional). Heat in a large frying pan over medium heat. Add , and and cook for 4-6 minutes, or until light golden. Add , season well with salt and and cook, breaking up with a wooden spoon for 8-10 minutes, or until golden.
Add , , , ,1/4 cup water and and bring to a simmer. Cook for 15-20 minutes, or until mince is reduced slightly.
Combine the and in a small bowl and mix until smooth. Add to the and cook for a further 2 minutes, or until thickened. Set aside to cool.
Using your pie tins as a guide, cut 6 lids from the and set aside. Line 6 10cm lightly greased pie tins with sheets of , trimming the edges. Divide filling between the pastry bases. Press two circles of puff pastry together to create 6 lids with two sheets of puff each.
Brush the edges of pies with and press the lids on top, crimping the edges with a fork. Brush with egg and sprinkle with seeds and . Bake for 30 minutes, or until pastry is golden. Serve pies with extra .
jessica's tips
The trick to extra crispy pastry is to keep it cold. I like to layer the pastry into two sheets for an extra crisp puff pastry top.
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Notes
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