Slow Cooker Steak and Gravy Pies

Name: Slow Cooker Steak and Gravy Pies
Total time: 400 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 21 oz chuck steak (or stewing beef, diced); 2 tablespoons flour; 2 tablespoons olive oil (divided); 1 large brown onion (peeled and roughly chopped); 4 cloves garlic (peeled and crushed); 4 sprigs fresh thyme; 14.8 oz can Guinness stout (or sub with beef stock, or 2 cups other dark stout beer); 15 oz can crushed tomatoes; 2 tablespoons vegetable stock powder (optional but enhances the flavour); 1 teaspoon salt and pepper to taste; 3 sheets puff pastry (defrosted); 1 large egg (whisked)

Slow cooker meat pies with soft and tender beef, full of beer flavour, swimming in a rich gravy, all cooked in crispy pastry!

⏱️ 400 menit 🔪 Persiapan: 15 menit 🔥 Masak: 360 menit 📊 Sulit 👁️ 25 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

6 porsi

21 oz chuck steak (or stewing beef, diced)
2 tablespoons flour
2 tablespoons olive oil (divided)
1 large brown onion (peeled and roughly chopped)
4 cloves garlic (peeled and crushed)
4 sprigs fresh thyme
14.8 oz can Guinness stout (or sub with beef stock, or 2 cups other dark stout beer)
15 oz can crushed tomatoes
2 tablespoons vegetable stock powder (optional but enhances the flavour)
1 teaspoon salt and pepper to taste
3 sheets puff pastry (defrosted)
1 large egg (whisked)

Langkah-langkah

Season beef with salt and pepper and evenly toss in the flour to coat (use a sealed sandwich bag if needed). Heat 1 tablespoon oil in a large non stick pan/skillet and fry in batches until browned all over. (Do not over crowed your pan!) Transfer to slow cooker.
Heat the remaining oil in the pan and add the onion. Fry until fragrant and softened; add the garlic and thyme and fry for a further minute; transfer to slow cooker. Pour the beer and tomatoes over the beef; season with vegetable stock powder (if using) and salt and pepper. Mix all ingredients together; cover slow cooker with lid and turn on to low settings. Cook for 6 hours or until beef is tender and falling apart. Once cooked, shred the beef and set aside.
If using a pie maker: cut out 12 rounds using the pastry cutters provided (6 bases and 6 lids). Alternatively, use a muffin tin: cut out six rounds -- 4cm | 2-inches bigger than the muffin holes for the pie bases; and six rounds 2cm | 4-inches bigger than the muffin holes for the pie lids.
Press each pie base into each hole lightly with your fingers and draw the pastry up the mould so the pastry is 1cm above the mould. Spoon about 2-3 tablespoons of the beef mixture into each hole, brush edges with a small amount water, top each with a pastry lid and press the edges together to seal in the filling. (Use a fork if needed, or crimp the edges if using a muffin tin.)
Brush the pastry tops with beaten egg and prick the tops with a fork to allow stream to escape. Cook in your pie maker following manufactures instructions OR bake in a preheated oven (200C | 390F) for 25 minutes or until pastry is golden.
Remove and allow to cool for 5 minutes. Serve with tomato sauce, if desired.