Beef and Guinness pie, Chicken and Mushroom Pies

PAS VORYge headerPIES .....

Beef and Guinness pie

Makes 8 pies

INGREDIENTS

¼ cup plain flour

Salt and freshly ground black pepper 800g chuck steak, cut into 2cm dice 3 tablespoons olive oil

1 large onion, diced

2 garlic cloves, crushed 440ml Guinness draught beer 1½ cup beef stock

4 sprigs fresh thyme

2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

METHOD

1.Place flour, salt and pepper into a plastic bag and mix well. Add beef and shake to coat evenly.

2.Heat half the oil in a large flame-proof casserole dish over medium high heat and add beef in batches. Cook 5 minutes, turning regularly until sealed and brown. Transfer to a plate and repeat with remaining beef and oil.

3.Add remaining oil to the same pan and cook onion and garlic until softened and lightly golden. Return the beef and stir in Guinness, stock and thyme; bring to the boil. Reduce heat to low, cover and simmer 1½ hour or until beef is tender and sauce is thick. Season to taste with salt and pepper. Allow to cool.

4.Preheat the pie maker until the ‘Ready’ light illuminates.

5.Prepare pastry bases and tops. Use L cup of filling per pie.

6.Cook for 6-9 minutes or until pastry is golden brown.

7.Remove the pies with a plastic heat proof spatula and cool slightly.

Chicken and Mushroom Pies

Makes 8 pies

INGREDIENTS

1 large chicken breast

40g butter

1 tablespoon olive oil

1 leek, white part only, thinly sliced

100g button mushrooms, sliced ¼ cup plain flour

1½ cups (375ml) chicken stock L cup light cooking cream

Sea salt and freshly ground black pepper 2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

METHOD

1.Place chicken breast in a small saucepan and cover with water. Bring saucepan to the boil then reduce heat to low and cook for 10 minutes. Turn heat off and allow chicken to sit in liquid for another 5 minutes; remove chicken from liquid and allow to cool.

2.Heat butter and oil in a small saucepan over a medium heat; add leek and mushrooms and cook, stirring, until softened. Add flour and cook, stirring, for 2 minutes. Gradually add stock and cook for about 5 minutes or until thick. Add cream and cook for a further 2-3 minutes. Remove from heat.

3.Dice chicken and stir through mushroom sauce. Allow to cool.

4.Preheat the pie maker until the ‘Ready’ light illuminates.

5.Prepare pastry bases and tops. Use L cup of filling per pie.

6.Cook for 6-9 minutes or until pastry is golden brown.

7.Remove the pies with a plastic heat proof spatula and cool slightly.