Beef and Vegetable Pies in Mugs
1 hr 15 min.
ready in 1 hr 45 min.
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- ¼ tsp salt
- 1 ⅛ cups unsalted butter (diced)
- 1 egg (beaten)
- For the filling
- 2 Tbsps olive oil
- 16 ozs Beef fillet (cubed)
- 12 ozs Mushrooms (sliced)
- 1 onion (finely chopped)
- 1 large carrot (diced)
- 1 Tbsp tomato puree
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps all-purpose flour
- 1 cup Beef stock
- freshly ground peppers
- To glaze
- 1 egg (beaten)
For the pastry: place the flour, salt and butter into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg and enough water, mixing until the dough binds together. Wrap the dough in cling film and chill for 30 minutes.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease 4 ovenproof mugs, 280 ml|1 1/4-cup capacity.
Heat half the oil in a large frying pan and brown the beef in batches until lightly browned. Remove from the pan and set aside.
Heat the remaining oil in the pan and cook the mushrooms, onions and carrots for about 4 minutes until the vegetables are softened.
Stir in the tomato paste puree and garlic, then sprinkle the flour over the mixture and stir for 1 minute.
Add the stock, bring to a boil, and cook for a few minutes until thickened. Season to taste with salt, and pepper, then stir in the beef.
Spoon into the mugs. Brush the outside edges of the mugs lightly with beaten egg.
Roll out the pastry on a lightly floured surface and cut rounds to make lids. Place the lids on top of the mugs, pressing with a fork to seal well. Brush with beaten egg and cut 2 slits in the top of each pie.
Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbling.