Beef & Vegemite Pies

Ingredients

• 1 kg chuck steak
• 1 tbsp tomato paste
• 150 g carrots
• 150 g onion
• 3 cloves garlic (crushed)
• 600 ml beef stock
• 2 tbsp vegemite
• 2 tbsp flour
• 1 sprig thyme
• 4 tbsp oil
• 125 ml red wine
• 3 sheets short crust pastry
• 2 sheets puff pastry
• 1 egg

Instructions

1. 1

   peel & dice: Peel the onion & carrots and cut to a fine dice

2. 2

   Chop the beef into 2cm pieces

3. 3

   brown meat: Season the beef and in a heavy bottomed pan fry ½ in 2 tbsp oil until browned, remove and repeat with remainder of beef adding more oil if necessary – set aside

4. 4

   add vegetables: Add onion, carrots & garlic and cook for 2 mins

5. 5

   Add flour, vegemite & tomato paste – cook for 1 minute stirring continuously

6. 6

   add wine: Add red wine, stock, thyme and beef to the pot. Bring to a simmer, cover and cook @ 180c for 60-70mins or until soft

7. 7

   cool meat: Allow the meat to cool for 30-40 minutes before preparing the pastry

8. 8

   grease tin: Grease a muffin tray with plenty of butter

9. 9

   cut pastry: Using an 11cm pastry cutter cut 12 rounds from the shortcrust pastry and place into the muffing trays *see tips*

10. 10

    add meat: Add the meat mixture

11. 11

    cut pastry: Using an 8cm pastry cutter cut 12 rounds from the puff pastry and place on top of the pies.

12. 12

    Crimp the edges with a fork and then baste with the beaten egg

13. 13

    Cook @ 180c for approx. 30 minutes or until pastry is crispy

14. 14

    Serve with tomato ketchup!