Puff Pastry Pie with Beef Filling

Puff Pastry Pie with Beef Filling
1 hr


for 1 cake
2 tablespoons Oil
3.333 cups lean Ground beef
2 onions (chopped)
2 large carrots (diced)
1 stick Celery (diced)
1 ½ tablespoons All purpose flour
1 tablespoon tomato puree
1 cup Beef stock
1 teaspoon Worcestershire sauce
14 ounces Puff pastry
1 egg yolk (beaten)
To garnish
flat-leaf parsley
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Preparation steps

Step 1/6
Heat the oil in a large pan and fry the beef until browned. Add the vegetables and cook for 5 minutes.
Step 2/6
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.
Step 3/6
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 25cm|10" pie or baking dish.
Step 4/6
Roll out the pastry on a floured work surface. Use 2/3 of the pastry to line the dish.
Step 5/6
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.
Step 6/6
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.