Slow-Cooked Beef and Cheese Pies

Ingredients

• 650 g beef chuck (stewing beef)
• 1 onion
• 3 garlic cloves
• 1 carrot
• 2 tbsp tomato paste
• 1.25 cup beef stock (Use 2 tbsp of the hot stock for the cornstarch slurry.)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• salt and pepper (To taste.)
• 0.5 tbsp cornstarch (For the gravy; whisk with 2 tbsp hot stock to make a slurry.)
• cheese slices (Quantity not specified; use one slice per pie.)
• puff pastry sheets (Quantity not specified; cut into circles.)
• 1 egg (For the egg wash.)

Steps

1. 1

   Sauté the beef in a pressure cooker or suitable pot until browned.

2. 2

   Add the onion and garlic, then sauté until softened.

3. 3

   Add the carrot, tomato paste, smoked paprika, dried thyme, beef stock, salt, and pepper. Stir to combine.

4. 4

   Pressure-cook on high for 35 minutes, then allow the pressure to release naturally for 10 minutes.

5. 5

   Remove 2 tablespoons of hot stock from the pot. Whisk it with the cornstarch until smooth and lump-free.

6. 6

   Stir the cornstarch slurry back into the pot and simmer for 3 minutes, until the gravy thickens.

7. 7

   Preheat the oven to 200°C (390°F).

8. 8

   Cut the puff pastry sheets into circles.

9. 9

   Spoon the beef filling onto one half of each pastry circle.

10. 10

    Place a cheese slice on top of the beef filling.

11. 11

    Fold the pastry over the filling, close the pies, and crimp the edges with a fork.

12. 12

    Beat the egg and brush the tops of the pies with the egg wash.

13. 13

    Bake for 18 minutes, until the pastry is golden and puffed.

14. 14

    Cool the pies for a few minutes before serving.

Notes

The source does not specify the quantity of cheese, puff pastry, or the number of pies. It also does not specify the sautéing fat, so none has been added to the ingredient list.

Nutrition per serving

• main
• savory pie
• beef
• pressure-cooked
• baked
• pastry