SLOW COOKER STEAK AND GRAVY PIES
July 22, 2015
- 600g | 21oz chuck steak (or stewing beef), diced
- 2 tablespoons flour
- 2 tablespoons olive oil, divided
- 1 onion, peeled and roughly chopped
- 4 gloves garlic, peeled and crushed
- 4 fresh thyme sprigs
- 1x 440ml can Guinness stout (or sub with beef stock) or 2 cups other dark stout beer
- 1x 440g | 15oz can crushed tomatoes
- 2 tablespoons vegetable stock powder (optional but enhances the flavour)
- Salt and Pepper to taste
- 3 sheets puff pastry, defrosted
- 1 egg, whisked
- Season beef with salt and pepper and evenly toss in the flour to coat (use a sealed sandwich bag if needed). Heat 1 tablespoon oil in a large non stick pan/skillet and fry in batches until browned all over. (Do not over crowed your pan!) Transfer to slow cooker.
- Heat the remaining oil in the pan and add the onion. Fry until fragrant and softened; add the garlic and thyme and fry for a further minute; transfer to slow cooker. Pour the beer and tomatoes over the beef; season with vegetable stock powder (if using) and salt and pepper. Mix all ingredients together; cover slow cooker with lid and turn on to low settings. Cook for 6 hours or until beef is tender and falling apart. Once cooked, shred the beef and set aside.
- If using a pie maker: cut out 12 rounds using the pastry cutters provided (6 bases and 6 lids). Alternatively, use a muffin tin: cut out six rounds — 4cm | 2-inches bigger than the muffin holes for the pie bases; and six rounds 2cm | 4-inches bigger than the muffin holes for the pie lids.
- Press each pie base into each hole lightly with your fingers and draw the pastry up the mould so the pastry is 1cm above the mould. Spoon about 2-3 tablespoons of the beef mixture into each hole, brush edges with a small amount water, top each with a pastry lid and press the edges together to seal in the filling. (Use a fork if needed, or crimp the edges if using a muffin tin.)
- Brush the pastry tops with beaten egg and prick the tops with a fork to allow stream to escape. Cook in your pie maker following manufactures instructions OR bake in a preheated oven (200C | 390F) for 25 minutes or until pastry is golden.
- Remove and allow to cool for 5 minutes. Serve with tomato sauce, if desired.