A soul-lifting flakey pastry parcel of slow cooked beef. It’s my take on a meat pie, it’s just a little bit fancy.
450g chuck steak, chopped into 5cm cubes
60ml olive oil
1 brown onion, diced into small cubes
1 large carrot, diced into small cubes
1 stick of celery, diced into small cubes
1 clove of garlic, crushed
½ tbsp fresh thyme leaves
1 tbsp tomato paste
300ml beef stock
Olsson’s sea salt flakes
Freshly ground black pepper
500g puff pastry
2 egg yolks, beaten for brushing
- In a large heavy-bottomed saucepan, heat 2 tbsp of olive oil. Add the pieces of beef and cook until brown. Remove from pan and set aside.
- Heat the remaining oil in the same pan that you cooked the meat in. Add onion, carrot, celery, garlic and thyme, and cook for 5 minutes, until softened.
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