The whole family will love this hearty beef pie with its crisp puff pastry crust.
Ingredients
- 40g (1/4 cup) plain flour
- Salt & freshly ground black pepper
- 2kg beef osso buco (shin slices)
- 2 tablespoons olive oil
- 2 large red capsicums, halved, deseeded, cut into 2cm pieces
- 600g cup mushrooms, quartered
- 2 garlic cloves, crushed
- 1 x 800g can diced tomatoes
- 2 tablespoons tomato paste
- 1 egg, lightly whisked
- 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
Method
- Step 1Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Coat beef in flour. Shake off any excess.
- Step 2Heat half the oil in a large frying pan over medium-high heat. Add beef and cook for 3-4 minutes each side or until golden brown. Transfer to a 4L (16-cup) capacity ovenproof baking dish.
- Step 3Heat remaining oil in the frying pan over medium-high heat. Add capsicum, mushroom and garlic and cook, stirring, for 5 minutes or until soft. Transfer to the baking dish with the beef. Add the tomato and tomato paste and stir to combine. Bake, covered, in preheated oven for 2 1/2 hours or until beef falls off the bone. Set aside for 1 hour to cool. Remove the beef from the tomato mixture. Remove meat from bones and discard bones. Coarsely chop meat and return to tomato mixture. Cover and place in the fridge for 1 hour to cool.
- Step 4Increase oven temperature to 210°C. Spoon beef mixture into a 3L (12-cup) capacity rectangular ovenproof baking dish. Brush the edges of the dish with half the egg. Top pie with pastry and trim any excess. Use a fork to press the edges of the pastry to seal. Cut a small cross in the centre of the pie. Brush the top of the pie with the remaining egg and decorate with any leftover pastry. Place pie on a baking tray and bake in oven for 20-25 minutes or until pastry is golden brown and puffed. Serve with, steamed green beans.
- Low carb
- Low sugar
- Lower gi
Nutrition
3890 kj
Energy
57g
Fat Total
24g
Saturated Fat
7g
Fibre
72g
Protein
218mg
Cholesterol
392.49mg
Sodium
7g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
To freeze (for up to 2 months): Set pie aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze. To thaw: Place in fridge for 12 hours. To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in oven for 50 minutes or until heated through.
- Author: Michelle Southan
- Image credit: Chris Court
- Publication: Australian Good Taste
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