This may be the ultimate comfort food with its flaky golden pastry and rich beefy filling. You could also add diced kidneys if you’re a fan! To make the filling even more intense, just add 1-2 tablespoons of Worcestershire sauce. Make sure you use a dried soup mix such as a Maggi one – this helps to thicken and season the pies.
- 4 sheets ready-rolled puff pastry
- 1 tbsp oil
- 1 onion, diced
- 1 tsp crushed garlic
- 500g small diced lean beef
- 1 tsp fresh thyme leaves
- 4 field mushrooms, diced
- 2 cups stock
- 1 packet creamy mushroom soup mix
- 1 tbsp cornflour
- 1 egg, beaten
- Extra thyme
- Black pepper
- Line 4 individual pie dishes with the pastry, allowing a disc for each lid. Chill until required.
- Heat the oil in a medium saucepan and saute the onion, garlic, beef and thyme for 4-5 minutes until coloured.
- Add the mushrooms and stock, then simmer, covered, for 30-40 minutes until the meat is tender.
- Remove the lid and stir in the combined soup mix and cornflour, simmering for 4-5 minutes until thick and saucy. Set the mixture aside to cool for at least 30 minutes.
- When ready to bake, preheat the oven to 190oC.
- Spoon about 3 tablespoons of the beef mixture into each lined pie dish – they should be about two-thirds full.
- Brush the edges of the pastry with the egg wash, then seal with a pastry lid. Brush the top of the pie with beaten egg and sprinkle with thyme and cracked pepper.
- Bake on a tray for 20-25 minutes until golden brown and puffed.