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Beef, Mushroom & Tomato Pot Pies

Created by ImPat on July 4, 2021

1 tablespoon tomato paste
1/2 cup dry red wine (125 ml)
400 gram crushed tomatoes, canned
110 grams frozen puff pastry, thawed (1 sheet specified out pastry sheets are about 22 cm square)
1 egg, lightly beaten
3 cups salad greens, to serve

Step 1: Preheat oven to hot, 200°C (180°C fan-forced).
Step 2: Toss beef in flour until well coated, shaking off excess.
Step 3: Heat oil in a large, deep frying pan on high.
Step 4: Cook beef, in batches, turning, 4 minutes, until browned all over.
Step 5: Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.
Step 6: Add thyme and tomato paste; stir until well combined and then add wine and tomato; season and cook 10-12 minutes, until sauce is thickened.
Step 7: Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.
Step 8: Cut four 12cm rounds from pastry, brush edges of dishes with a little egg, top with pastry and press edges to seal and then brush pastry with remaining egg.
Step 9: Bake 15 minutes, until pastry is crisp and golden and serve with salad.