This is a great recipe offering up delicious and comforting individual pies using our Beef Stock.
1 medium onion, finely diced
2 carrots, diced
1 celery stick, finely chopped
2 cloves garlic, minced
2 tbsp flour
1 tsp salt
½ tsp ground black pepper
500g diced beef
500ml Carol’s Stock Market Beef Stock
2 tbsp tomato ketchup
1 tbsp tomato purée
1 bay leaf
1 packet of Roll It puff pastry
1 beaten egg
Heat a large saucepan over medium heat then add a drizzle of olive oil.
Add the onion, carrots and celery and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Whisk salt and pepper into the flour then add to a bowl with the diced beef, toss to coat the meat.
Push the sautéed vegetables to one side of the pan, add another drizzle of oil then add the beef, browning the meat on all sides.
Add Carol’s Stock Market Beef Stock, tomato purée, ketchup and the bay leaf, stir well to combine.
Bring to a simmer then mostly cover the saucepan with a lid, reduce heat to low and leave to cook gently, stirring occasionally, for about 1 hour.
Once cooked, remove from heat and set aside.
Pre-heat oven to 200°C / 180°C fan.
Roll out the puff pastry then use a sharp knife or pizza wheel to cut into strips for the lattice design.
Spoon cooked stew into single-serving baking dishes then lay strips of pastry over the top, criss-crossing, to form the lattice pattern.
Brush pastry with the beaten egg then place dish on a large baking tray.
Transfer to the pre-heated oven and cook until the pastry is golden and crisp, 15-20 minutes.
Leave to rest for about 5 minutes before serving.