Beef & Mushroom Pies
June 01, 2018
"From one of our national supermarkets and their free monthly magazine September 2017."
- Serving Size: 1 (152.4 g)
- Calories 389
- Total Fat - 24.5 g
- Saturated Fat - 7.2 g
- Cholesterol - 60.8 mg
- Sodium - 502.2 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 1.3 g
- Sugars - 3 g
- Protein - 16.6 g
- Calcium - 30.9 mg
- Iron - 2.7 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Heat oil in a frying pan over medium heat and cook onion and garlic until tender and then increase heat slightly and add the beef and cook until well browned and then stir in flour and tomato paste, cooking for a further minute.
Add stock, mushrooms and mustard to the pan and bring to the boil, reduce heat and simmer for 10 minutes and then season well and set aside to cool.
Preheat oven to 200C (180C fan forced).
Lightly grease a 12 round muffin tin.
Cut each short crust pasry sheet into 4 quarters and press the short crust pastry squares into the muffin tine and trim the edges and then spoon the cooled meat mixture into the pastry cases and brush edges of the pastry with a little egg wash.
Lay puff pastry sheets on a bench top and cut each into quarters and place each puff square over the meat mixture pressing rogether with the shortcrust edges and trim off excess pastry.
Make a small cut on top of each pastgry pie and then brush pastry top with egg wash and bake for 15 to 20 minutes until pastry is golden and crisp.
Cool in tin for 10 minutes before removing and serve.
Tips & Variations
No special items needed.