The West

Picture: Iain Gillespie/The West Australian

  • Serves 4 *

  • 650g scotch fillet steak, cut into 2cm pieces *

  • 2 tbsp plain flour *

  • sea salt and freshly cracked pepper *

  • 2 tbsp olive oil *

  • 1 onion, peeled and finely chopped *

  • 2 garlic cloves, crushed *

  • 1/2 bunch thyme, chopped *

  • 1 can tomatoes, crushed *

  • 250ml beer *

  • 2 sheets shortcrust pastry *

  • 2 sheets puff pasty *

  • 1 egg, beaten *

  • tomato sauce to serve *

  • *

Place the beef in a large bowl and sprinkle with flour. Season well with salt and pepper. Gently toss to evenly coat. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 5 minutes or until onion is soft. Add the beef and cook, stirring occasionally, for 5 minutes or until browned. Stir in the tomato and beer. Bring to a simmer. Reduce heat to low and cook, covered, for 40 minutes. Set aside to cool. Preheat oven to 220C. Cut the shortcrust pastry sheet into quarters. Line four round 3cm-deep, 12cm pie tins with the pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases. Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal. Brush the pies with egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 25 minutes or until golden and brown. Serve with tomato sauce.

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