BEEF & ROSEMARY HOT POT PIES

BEEF & ROSEMARY HOT POT PIES
by

Ingredients

  • 250 g Beef or Veal Schnitzel
  • 2 pieces of Shoulder Bacon 125 g
  • Mushrooms
  • 1 medium chopped Onion
  • 1 t Greggs Rosemary
  • 1?2 t Greggs Garlic
  • 1 t Sugar
  • 1/3 C Beef Stock
  • 2 T Cornflour
  • 1 sheet of Puff Pastry 1 lightly beaten Egg

The Social Cooking Way

  1. Preheat the oven to 220°C.
  2. Cut the Beef into cubes. Finely chop the bacon, mushrooms and onion. Mix it all together with sugar, garlic and rosemary.
  3. Use 2 ramekins. Prepare half the pie filling directly into each ramekin. Season with salt and pepper.
  4. In a jug, place the cornflour, mix with the beef stock to combine. Add half of this liquid to each ramekin and stir to combine into the meat mixture.
  1. Cut two pieces of puff pastry 1 cm wider than the ramekin.
  2. Brush the rim of each ramekin with the beaten egg. This ensures the puff pastry sticks to the ramekin.
  3. Top each ramekin with the pastry, pressing down around the rim.
  4. Brush the top of the puff pastry with the egg wash. Season the top with Greggs sea salt and decorate with your puff pastry trimmings.
  5. Bake the pies until golden brown for approximately 25 – 30 minutes.
  6. Serve the hot pot pies in their ramekins, with seasonal vegetables of your choice.

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