For the pie filling:

  • Chuck steak 1 kg
  • Plain flour 40 g
  • Water cold 500 ml
  • Sunflower oil 50 ml
  • Onion 300 g
  • Button mushrooms 200 g
  • Caster sugar 5 g
  • Flora Buttery 2kg 40 g
  • Ale 400 ml
  • Fresh Thyme, chopped 3 g
  • Bay Leaves 2 g

To assemble and cook:

  • Puff pastry 450 g
  • Egg 50 g
  1. Advance preparation:

    • Preheat oven to 190ºC.
    • Prepare the individual pie dishes.
  2. For the pie filling:

    • Season the pieces of the steak with the KNORR Professional Garlic Paste then toss in the flour.
    • Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
    • Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
    • Heat the oil and FLORA Original then brown the meat.
    • Add the button onions and mushrooms.
    • Once brown add the sugar and flour the cook for 1-2 min.
    • Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
    • Bring to a simmer and cook until the meat is tender.
    • Remove from the heat and allow to cool.
  3. To assemble and cook:

    • Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
    • Evenly load the dishes with the pie mix.
    • Place the pastry lid on top and crimp the pastry into the side of the dish.
    • Brush the puff pastry lids with the egg.
    • Cook for 30-35 min. or until the core temperature has been met.
    • Serve with creamed mash potatoes and seasonal greens.