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SAVORY PIES
BEEF AND GUINNESS PIE
Makes 8 pies
INGREDIENTS
¼ cup plain flour
Salt and freshly ground black pepper
800g chuck steak, cut into 2cm dice
3 tablespoons olive oil
1 large onion, diced
2 garlic cloves, crushed
440ml Guinness draught beer
1½ cup beef stock
4 sprigs fresh thyme
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
METHOD
1. Place flour, salt and pepper into a plastic
bag and mix well. Add beef and shake to
coat evenly.
2. Heat half the oil in a large flame-proof
casserole dish over medium high heat
and add beef in batches. Cook 5 minutes,
turning regularly until sealed and brown.
Transfer to a plate and repeat with
remaining beef and oil.
3. Add remaining oil to the same pan and
cook onion and garlic until softened and
lightly golden. Return the beef and stir
in Guinness, stock and thyme; bring to
the boil. Reduce heat to low, cover and
simmer 1½ hour or until beef is tender
and sauce is thick. Season to taste with
salt and pepper. Allow to cool.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare pastry bases and tops.
Use L cup of filling per pie.
6. Cook for 6-9 minutes or until pastry is
golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.
CHICKEN AND MUSHROOM PIES
Makes 8 pies
INGREDIENTS
1 large chicken breast
40g butter
1 tablespoon olive oil
1 leek, white part only, thinly sliced
100g button mushrooms, sliced
¼ cup plain flour
1½ cups (375ml) chicken stock
L cup light cooking cream
Sea salt and freshly ground black pepper
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
METHOD
1. Place chicken breast in a small saucepan
and cover with water. Bring saucepan
to the boil then reduce heat to low and
cook for 10 minutes. Turn heat off and
allow chicken to sit in liquid for another
5 minutes; remove chicken from liquid
and allow to cool.
2. Heat butter and oil in a small saucepan
over a medium heat; add leek and
mushrooms and cook, stirring, until
softened. Add flour and cook, stirring,
for 2 minutes. Gradually add stock and
cook for about 5 minutes or until thick.
Add cream and cook for a further 2-3
minutes. Remove from heat.
3. Dice chicken and stir through
mushroom sauce. Allow to cool.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare pastry bases and tops.
Use L cup of filling per pie.
6. Cook for 6-9 minutes or until pastry is
golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.