- 2 quantities shortcrust pastry (see related recipe)
- 800g beef chuck steak, cut into 2cm pieces
- 2 tablespoons plain flour
- 1/4 cup (60ml) vegetable oil
- 1 brown onion, finely chopped
- 1 celery stalk, finely chopped
- 1 leek, pale section only, finely chopped
- 4 garlic cloves, finely chopped
- 440ml can Guinness stout
- 2 dried or fresh bay leaves
- 2 cups (500ml) Massel beef stock
- 1 egg yolk
- 2 teaspoons milk
- 1/2 teaspoon finely grated orange rind
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 teaspoons sesame seeds
- Step 1Divide pastry into 6 equal portions and shape into discs. On a lightly floured surface, use a rolling pin to roll each pastry disc into a 4mm-thick round. Place on a tray lined with baking paper. Place in the fridge to chill.
- Step 2Combine beef and flour in a medium bowl and season with salt and pepper. Heat half the oil in a large flameproof casserole pan over high heat. Add half the beef and cook, stirring occasionally, for 4-5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining beef and oil. Add onion, celery, leek and 3 garlic cloves to casserole and cook, stirring occasionally, for 4-5 minutes or until brown.
- Step 3Return beef to casserole. Add Guinness and bay leaves and bring to the boil. Reduce heat to medium and simmer for 10 minutes. Add stock and reduce heat to medium-low. Cook for 1 1/2 hours or until liquid is thick and beef is tender. Remove and discard bay leaves. Cool to room temperature. Place in the fridge for 2 hours or until chilled.
- Step 4Whisk together the egg yolk and milk in a small bowl until combined. Set aside. Combine orange rind, parsley and remaining garlic in a separate bowl. Add to chilled beef mixture and stir to combine.
- Step 5Preheat oven to 220°C. Grease and flour six 1-cup (250ml) capacity pudding moulds. Cut 1 pastry round into an 18cm disc. Set aside. Roll excess pastry into a 4mm-thick round and cut into a 9cm disc. Repeat with remaining pastry rounds. Line pudding moulds, 1 at a time, with 18cm pastry discs, so pastry is even with as little pleating as possible. Trim excess pastry from around edges, then divide chilled beef mixture among moulds. Brush edges of pastry with egg mixture, then top with 9cm pastry discs. Trim excess pastry and use a fork to press the edges of pies together to seal. Sprinkle with sesame seeds.
- Step 6Place moulds on a heavy-based oven tray. Brush tops of pies with egg mixture and bake in oven for 40 minutes or until golden (cover tops of pies with foil if over-browning). Serve immediately.
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Lisa Featherby
- Image credit: Alan Benson
- Publication: Notebook: