Beef & Vegemite Pies

🧂 Ingredients

• 1 kg chuck steak
• 1 tbsp tomato paste
• 150 g carrots
• 150 g onion
• 3 cloves garlic

  crushed
• 600 ml beef stock
• 2 tbsp vegemite
• 2 tbsp flour
• 1 sprig thyme
• 4 tbsp oil
• 125 ml red wine
• 3 sheets short crust pastry
• 2 sheets puff pastry
• 1 egg

Instructions

• 1 Peel the onion & carrots and cut to a fine dice
• 2 Chop the beef into 2cm pieces
• 3 Season the beef and in a heavy bottomed pan fry ½ in 2 tbsp oil until browned,
  remove and repeat with remainder of beef adding more oil if necessary – set
  aside
• 4 Add onion, carrots & garlic and cook for 2 mins
• 5 Add flour, vegemite & tomato paste – cook for 1 minute stirring continuously
• 6 Add red wine, stock, thyme and beef to the pot. Bring to a simmer, cover and
  cook @ 180c for 60-70mins or until soft
• 7 Allow the meat to cool for 30-40 minutes before preparing the pastry
• 8 Grease a muffin tray with plenty of butter
• 9 Using an 11cm pastry cutter cut 12 rounds from the shortcrust pastry and place
  into the muffing trays *see tips*
• 10 Add the meat mixture
• 11 Using an 8cm pastry cutter cut 12 rounds from the puff pastry and place on top
  of the pies.
• 12 Crimp the edges with a fork and then baste with the beaten egg
• 13 Cook @ 180c for approx. 30 minutes or until pastry is crispy
• 14 Serve with tomato ketchup!

Nutrition Info