Ingredients
Advanced preparation:
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Flank Steak2cm cubes 1000 g
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OnionsFinely Sliced 200 g
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Thyme 5 g
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Guinness 500 ml
For the filling:
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Water 500 ml
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Rapeseed oil 40 ml
To Assemble and bake the Pies:
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Rapeseed oil 10 ml
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Shortcrust pastry 500 g
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Cheddar cheesecut into slices 100 g
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Egg yolk 120 g
Preparation
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Advanced preparation:
- In a large bowl place the beef, onion, KNORR Professional Garlic Herb Puree, thyme and Guinness, mix well cover and refrigerate for 24 hours.
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For the filling:
- Remove the beef from the marinade and drain well, reserving the liquor. Allow to dry for a few minutes.
- In a large pan heat the oil and brown the meat.
- Then add the marinade, water and KNORR Roast Beef Bouillon mix together and bring to the boil.
- Once boiling reduce the heat to a simmer and cover.
- Cook the mix for 2.5-3 hours or until the meat is tender.
- Carefully strain the cooking liquor into a clean saucepan, reserving the beef.
- Whisk in the KNORR GRAVY Granules and simmer until thickened.
- Add the beef to the sauce and stir well, allow to cool, then refrigerate until required.
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To Assemble and bake the Pies:
- Lightly oil 10 holes of a 12 hole muffin tin.
- Roll out the shortcrust pastry, then line the tins.
- Fill pastry cases 3/4 full with the meat filling and top with a disc of cheddar cheese.
- Place a lid on each ensuring to egg wash the top edges.
- Mix the egg yolks with the COLMANS English Mustard. and then brush over the tops of the pies.
- Make a small cross cut in the top of each pie using a small knife.
- Bake in a pre heated oven at 180c for 20-30 minutes and golden brown.
- Serve either hot or cold.
