Classic Beef Pies - Carême Pastry

Name: Classic Beef Pies - Carême Pastry
Ingredients: 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted; 1 (375g packet) Carême All Butter Puff Pastry, defrosted; 750g beef chuck steak, cut into 1-inch cubes; 2 tablespoons canola oil; 1 medium onion, diced; 2 garlic cloves, finely chopped; 2 sprigs rosemary, finely chopped; 2 tablespoons unsalted butter; ¾ cup red wine; 1.5 cups beef stock; 1 tablespoon tomato paste; 2 bay leaves; 2 teaspoons Worcestershire sauce; Salt & pepper to taste; 1 tablespoon cornflour; 1 egg yolk, beaten; Poppy seeds; Six 10cm x 3cm individual round metal pie tins; Large deep frypan with lid or heavy based dutch oven; Pastry brush; Coat the beef liberally with salt and cracked pepper.; Preheat a large frypan over high heat, then add the canola oil and sear the beef in batches until browned thoroughly, removing the pieces from the pan to set aside as you go.; In the same pan, sauté the onion until soft, then add the garlic, rosemary, and butter. Cook for a few more minutes, or until golden and caramelized.; Add the wine to the pan, stirring to deglaze the base.; After 2 hours, remove the lid and cook for another 15-30 minutes until the liquid has slightly reduced and the beef is almost falling apart.; Add the Worcestershire sauce and season with salt and pepper to taste.; Scoop a cup of the liquid out of the pan and mix it with the cornflour to make a slurry, then add it back into the pan and stir until thickened.; Once thickened, remove the pan from the heat and allow the mixture to cool to room temperature, then place it into the fridge until completely cold.; Preheat oven to 210°C fan-forced (230°C conventional).; Grease the individual pie tins using canola spray or butter.

www.caremepastry.com.au

These rich, flavour-packed Classic Beef Pies are encased in our sour cream shortcrust base and topped with crisp, golden puff pastry.

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Ingredients

1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
1 (375g packet) Carême All Butter Puff Pastry, defrosted
750g beef chuck steak, cut into 1-inch cubes
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
2 tablespoons unsalted butter
¾ cup red wine
1.5 cups beef stock
1 tablespoon tomato paste
2 bay leaves
2 teaspoons Worcestershire sauce
Salt & pepper to taste
1 tablespoon cornflour
1 egg yolk, beaten
Poppy seeds
Six 10cm x 3cm individual round metal pie tins
Large deep frypan with lid or heavy based dutch oven
Pastry brush
Coat the beef liberally with salt and cracked pepper.
Preheat a large frypan over high heat, then add the canola oil and sear the beef in batches until browned thoroughly, removing the pieces from the pan to set aside as you go.
In the same pan, sauté the onion until soft, then add the garlic, rosemary, and butter. Cook for a few more minutes, or until golden and caramelized.
Add the wine to the pan, stirring to deglaze the base.
After 2 hours, remove the lid and cook for another 15-30 minutes until the liquid has slightly reduced and the beef is almost falling apart.
Add the Worcestershire sauce and season with salt and pepper to taste.
Scoop a cup of the liquid out of the pan and mix it with the cornflour to make a slurry, then add it back into the pan and stir until thickened.
Once thickened, remove the pan from the heat and allow the mixture to cool to room temperature, then place it into the fridge until completely cold.
Preheat oven to 210°C fan-forced (230°C conventional).
Grease the individual pie tins using canola spray or butter.
Remove the pastry from the freezer, then place the beef filling into the tins.
Unroll the puff pastry sheet. Using a side plate as a template, cut six 12cm circles. Place a circle on top of each pie, crimping around the edges with your fingers to seal.
Brush each pie with egg wash, then top with a sprinkle of poppy seeds.