Beef and Vegetable Pies with Pastry Lid
These cute pies are easy to make and use pantry and freezer ingredients.
- Cut beef into 2cm cubes. Heat a frying pan with a little olive oil and brown meat in batches. Remove meat to one side. Add onion(coarsely diced) to the pan and cook for 5 minutes to soften, then add garlic(chopped) and cook for 1 minute more.
- Return meat to the pan. Add olives and stock and bring to the boil. Reduce heat, half cover the pan and gently simmer for 1½ hours. Stir in vegetables and oregano and season with salt and pepper to taste. Remove to a bowl to cool. Divide mixture to fill four 1½ cup capacity ramekins.
- Roll out pastry to 3mm thick. Cut four circles of pastry 1cm larger than the size of each ramekin. Brush underside edges of pastry with egg. Cover filling with pastry, securing edges over sides of ramekins. Crimp pastry edges with a fork and cut small slits in pastry lids to release steam during cooking. Refrigerate for 30 minutes.
- Heat oven to 190 deg C. Glaze pastry with beaten egg. Bake pies for 20 to 25 minutes or until crusts are puffed and golden brown.