November 27, 2017
Snacks, Beef, Stewing Beef,
Vegetables, Carrot, Appetizers, Onions, Add it in the lunch box, Cooking For A Crowd, Christmas, Entertaining, Game/Sports Day, Potluck, Winter, Oven Roast, Stove Top, Non-Dairy more
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"From the box of some sarsaparilla I bought to use in another recipe. Need more recipes to use it up. PLEASE NOTE - our pastry sheets are about 23cm square."
Heat 1/2 of the oil in a heavy-based saucepan over medium-high heat and cook beef, in batches, for 2 to 3 minutes or until browned all over and then transfer to heatproof bowl.
Heat remaining oil in the pan and add onion and carrot and cook, stirring for 5 minutes or until onion is softened and then add garlic and cook for 1 minute and then return beef to the pan and add flour and cook stirring for 1 minutes and then stir in sarsaparilla and barbecue sauce and then add the thyme and season with pepper and bring to the boil and then reduce the heat to low and simmer, covered for 2 hours.
Remove lid and simmer uncovered, for 45 minutes or until beef is tender and sauce it thick and then remove and discard thyme and set beef mixture aside to cool completely (if you have time make the beef mixture a day ahead and refrigerate in an airtight container until required).
Preheat oven to 200C/180C fan forced.
Line 3 large baking trays with baking paper and using a 12cm round cutter, cut 4 rounds from each pastry sheet.
Spoon 1 1/2 tablespoons beef mixture onto one half of each round and brush edges with a little egg and fold over to enclose filling and then press the edge with a fork to seal.
Place 8 pies on each prepared tray and brush with egg and cut 2 small slits into the top of each pies and season with salt and pepper.
Bake for 3o to 35 minutes or until pies are golden and cooked through and then stand for 5 minutes and serve with extra sauce, if desired.
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