Name: Puff Pastry Pie with Beef Filling
Total time: 1 h
Yield: 1
Ingredients: 2 tablespoons Oil; 3.333 cups lean Ground beef; 2 onions (chopped); 2 large carrots (diced); 1 stick Celery (diced); 1.5 tablespoons All purpose flour; 1 tablespoon tomato puree; 1 cup Beef stock; 1 teaspoon Worcestershire sauce; 14 ounces Puff pastry; 1 egg yolk (beaten); flat-leaf parsley

Ingredients

for 1 pie

To garnish

flat-leaf parsley

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Preparation steps

Heat the oil in a large pan and fry the beef until browned. Add the vegetables and cook for 5 minutes.

Stir in the flour and cook for 1 minute. Stir in the tomato puree, stock and Worcestershire sauce. Bring to a boil, reduce the heat, cover and simmer for 20 minutes. Set aside to cool.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 25cm|10" pie or baking dish.

Roll out the pastry on a floured work surface. Use 2/3 of the pastry to line the dish.

Fill with the meat filling and use the remaining pastry to make a lid. Use the trimmings to make decorations if you wish. Cut a slit in the top to allow the steam to escape during baking.

Brush the pastry with beaten egg yolk and bake for 20-25 minutes until the pastry is golden and the filling is piping hot. garnish with parsley.