Ingredients
Pulled Beef Pie Filling
- Redefine Pulled Beef (200g), defrosted
- 1 package
- mild vegetable oil
- 2 tbsps. (30 ml)
- onion, finely chopped
- 1.5 cup (200 g)
- carrot, finely chopped
- 3/4 cup (85 g)
- garlic, finely chopped
- 2.5 tbsps. (20 g)
- bay leaf
- 1
- juniper berries, crushed
- 3
- Salt and freshly ground black pepper
- flour, to thicken the sauce
- 2.5 tbsps. (20 g)
- tomato paste
- 2.25 tbsps. (30 g)
- Guinness, stout, porter, or bitter dark beer (or beef stock for an alcohol-free alternative)
- 1 cup (250 ml)
- of bread, spread with English / Dijon mustard
- 1 slice
- rosemary sprig
- 1
Pie Assembly
- store-bought short crust pastry *
- 1 Kg
- egg yolk *
- 2
- milk *
- 1 tbsp.
- *To make this recipe vegan, use a plant-based alternatives for the dough or milk. Substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.
Method
Making The New-meat Filling
Heat the oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 6 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. Set aside.
In a clean saucepan heat 2 tbsps. of oil. Add onion and carrot and cook, stirring occasionally, until they begin to soften, for 5-7 minutes. Then add the garlic, bay leaf and crushed juniper berries.
Add the flour to the vegetable base oil and allow to cook through and absorb all the fats and moisture.
Stir in the tomato paste. Pour in the beer and use a wooden spoon to stir and scrape up any browned bits from the bottom of the saucepan.
Bring to a boil and then add the slice of bread with the mustard, and the rosemary sprig. Stir until the bread falls apart, 2-5 minutes.
Reduce the temperature to a simmer and allow to cook until ¼ of the moisture has reduced.
Add the cooked pulled beef and mix to combine. Cook for an additional more minutes.
Remove from the heat and allow the filling to cool.
Preheat the oven to 180°C and grease the pans.
Set aside 1/3 of the pastry for the lids. Roll out the remaining pastry on a floured work surface until 3 mm (about 0.12 in) thick. Roughly cut the pastry into 4 or 6 pieces, depending on the size and number of pie pans you are using. Each piece should be slightly larger than the size of the pans. Gently lift each piece of pastry over a pan and let it sink into the base. Let the excess dough hang over the edge to help attach the pastry lid. Gently use your fingers to press the edges into the tins.
Roll out the pastry for the lids until large enough to cover the pies and fill the pies with the cooled pie filling.
Place a piece of pastry on top of each pie and use a sharp knife to cut the excess pastry from the base and top. Squeeze the edges together so that the pies don't open during baking.
In a small bowl mix together milk and egg. Brush the top of each pie with the egg wash / vegan alternative.
Bake until the pies are golden brown, 45-65 minutes. You can also freeze the unbaked pies and bake them straight from the freezer. Let cool slightly before serving. serve warm.
Bon Appetit!
Made with
Vanessa