I haven’t yet developed a proper recipe for these pies with the correct amount of pastry for the filling but the slow cooked beef is too good to not share! The beef is cooked until it pulls apart and is waaaayyyy better than anything you could buy!
500g beef cubes
2 sprigs of rosemary
2 cloves of garlic
2 tablespoons of chopped parsley
a splash of red wine
1/2 cup of plain flour
1 teaspoon of salt
a pinch of pepper
Toss beef cubes with plain flour so each cube is coated.
Brown off beef cubes in a hot pan with olive oil (you want them to have caramelised sides).
Add chopped onions and crushed garlic to the pan and as this is cooking try and scrape up any bits that have stuck to the bottom of the pot.
Add a splash of red wine.
Pull the rosemary leaves off and put them in the pot.
Pour in enough water to cover the meat and put a lid on.
Season with salt and pepper.
Cook the meat until it breaks apart (add more water as it evaporates) then turn off the heat.
Add parsley and use a wooden spoon to squash the meat so it breaks up.
Refrigerate when cool. Line a pie dish or individual pie dishes with shortcrust pastry and spoon in cold filling. Cover with puff pastry and press down the edges to seal. Cut a V in the top to let out steam then brush with milk or egg wash before baking at 200°C for 35 minutes or until golden.
I used homemade shortcrust pastry on the bottom and puff pastry with half the butter to flour weight folded in for the pie tops.