INDIVIDUAL MEAT PIES RECIPES RECIPES

Steps:

• 1. Place the flour in a large bowl and season with sea salt and freshly ground black pepper. Add the beef, toss to coat in the flour and shake off any excess.

  2. Heat 1 tablespoon of the oil in a large heavy-based flameproof casserole over medium-high heat. Add half the beef and cook, turning often, for 5 minutes or until browned all over. Transfer to a plate and repeat with the remaining beef, adding a little extra oil if necessary.

  3. Heat half the remaining oil in the casserole. Add the onions, carrot and celery and cook over medium heat, stirring occasionally, for 10-12 minutes or until soft. Add the garlic and sugar and cook, stirring, for 30 seconds.

  4. Add the wine and bring to the boil. Reduce the heat to low and simmer, uncovered, for 2 minutes or until slightly reduced. Return the beef to the casserole with the stock. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour. Uncover and cook for a further 1 hour or until the meat is very tender and the liquid has thickened.

  5. Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add the mushrooms and cook, stirring, for about 5 minutes or until browned all over. Add to the beef mixture and stir to combine. Transfer to a bowl and cool to room temperature.

  6. Preheat the oven to 180°C (350°F/Gas 4). Divide the pastry into 2 portions, one twice as big as the other. Use a lightly floured rolling pin to roll out the smaller portion of pastry on a lightly floured work surface until 3 mm ( 1/8 inch) thick. Use the top of an 11 cm (4¼ inch) (top diameter), 7.5 cm (3 inch) (base diameter) pie tin to cut 4 rounds from the pastry.

  7. Divide the larger portion of pastry into 4 equal portions and roll each out on a lightly floured work surface, taking care not to overwork the dough or it will become too soft, into a 15 cm (6 inch) diameter round. Carefully ease each round into a pie tin, using your fingertips to press them into the base and side. Roll the rolling pin over the tops of the tins to trim the excess pastry.

  8. Divide the beef mixture among the pastry-lined tins. Brush the top edges of the pastry with a little egg. Place the smaller pastry rounds on top to cover the beef mixture and use a lightly floured fork to press the edges together. Use a small sharp knife to make 2 slits in the top of each pastry lid. Brush the tops lightly with egg and bake for 40 minutes or until golden. Set aside for 10 minutes to cool slightly, then remove from the tins. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
• Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
• Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
• Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.