My Dad and I have always been huge fans of a good old pot pie, especially a creamy chicken one. So the other day when I spied some leftover puff pastry in the freezer I couldn't help myself. I've never tried making anything other than a chicken pot pie before and this was deeeeeeelish. I will definitely be making this again.
Serves 2
Ingredients:
400g Beef Goulash / Stewing Steak
2 tbsp. Worcestershire Sauce
1 tbsp. Meat Spice
2 tbsp. Oil
1 Large Onion, Chopped
1 tsp. Fresh Garlic, Chopped
250g Large Brown Mushrooms, Thickly Sliced
250ml Beef Stock (I used the Ina Paarman one)
125ml Red Wine
2 tbsp. Tomato Paste
2 tsp. Salt
3 Bay Leaves
2 tbsp. Beef and Onion Soup Powder
125ml Cream
Ready-Made Puff Pastry
1 Egg Yolk, beaten
Method:
1) Marinade the beef cubes in the Worcestershire sauce and meat spice for 30 minutes.
2) Heat the oil and fry the onion and garlic until soft.
3) Add the beef and brown it for about 5 minutes.
4) Add the mushrooms and cook for another 5 minutes.
5) Add the beef stock, red wine and tomato paste and bring to the boil.
6) Add the bay leaves and salt, turn down the heat and simmer for 45 minutes.
7) Add the soup powder, stir it through well and simmer for 15 minutes until the sauce thickens.
8) Turn off the stove, remove the bay leaves and add the cream.
9) Preheat the oven to 200 C
10) Divide the beef mixture into 2 small ovenproof dishes.
11) Lay over puff pastry so that it slightly overlaps the edges.
12) Poke a few holes into the pastry of each pie and brush with the egg.
13) Bake at 200 degrees for 30mins.
14) Serve with steamed veggies or salad.
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