This is comfort food at its best because it's so fast to prepare. Made using leftover Slow Cooked Beef Cheeks in Red Wine, this pie takes just 15 minutes to prepare to pop into the oven to bake until puffed and golden.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Baking, Pie
Servings: 4
Calories: 562cal
Author: Nagi | RecipeTin Eats
Ingredients
1sheet ready rolled puff pastry(25cm x 25cm / 10" x 10"), thawed
1egg, lightly beaten
Pie Filling
2cupsshredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers
1 1/2cupsleftover sauce from Slow Cooked Beef Cheeks in Red Wine
2tbspolive oil
1onion(brown, white or yellow), diced
2garlic cloves, minced
2carrots, diced roughly to the size of peas (about 1 1/2 cups)
1cupfrozen green peas
1cupcanned crushed tomato
1 1/2cupssliced button mushrooms
3tbsptomato paste
1cupwater
1tspthyme(dried)
1tsporegano(dried)
1tspsalt, plus more to taste
Black pepper
Instructions
Preheat the oven to 180C/350F.
You will need 4 x 1 2/3 cup capacity ramekins.
Place 1 ramekin on the puff pastry and use it as a guide to cut rounds out of the puff pastry. Cut 4 rounds.
Heat oil in large heavy based pan over medium high heat.
Add onion and garlic, and sauté for 2 minutes.
Add carrots and sauté for 1 minute. Then add mushrooms and sauté for another minute.
Add remaining Pie Filling ingredients. Let simmer for 3 minutes to bring the flavours together.
Divide the Pie Filling between the 4 ramekins. Top with puff pastry rounds and cut a small slash in each (steam vents).
Brush with egg, then place into the oven to bake for 20 to 25 minutes until the pastry is dark golden and puffed.
Remove from oven, let stand for 5 minutes before serving.