Introduction:

A pie made of beef and packed with flavor is a great recipe that can either be served on a family day or prepared for a weekend treat. This pie is stuffed with meat and vegetables with a little cream and cheese all encased inside a golden crisp and flaky pastry. This pie is definitely a filling one to be eaten with either a salad or mashed potatoes.

Ingredients:

For the filling:

500g beef brisket (sinon some other beef that can be shredded and is prepared slowly)

1 medium onion, diced finely

2 garlic clove, chopped

1 cup of properly made beef stock

1 tbsp of Worcestershire sauce

1 tbsp of soy sauce

1 tbsp of balsamic vinegar

1 tsp smoked paprika

1 bell pepper, diced

½ cup of mixed vegetables (pea, carrot, corn etc.)

½ cup of shredded cheese (cheddar or gouda)

2 tbsp cream cheese or sour cream to add richness (optional)

For the pastry:

1 sheet of puff pastry (bought or made)

1 beaten egg (for glazing)

Instructions:

Instructions:

Prepare the filling:

Heat a little oil in the pan and add the onions. Saute till soft and well cooked. Then add garlic and let it sauté for cooked more one minute.

Add the teased brisket and cook till you feel that it is beginning to get brown. Then add the beef stock, Worcestershire sauce, soy sauce, and balsamic vinegar. Bring it to the boil and back down to simmer for approximately 15 mins until the liquid has condensed and become a stew.

Add in the smoked paprika, bell pepper and mixed vegetables. Allow the mixture to cook down until it is a bit thick and all the veggies are soft.

Switch off the stove and fcontinuelly mix in shredded cheese as well as cream cheese or sour cream for sour taste. Once done, make sure that the heat is not too high and let the mixture cool down to a comfortable level.

Prepare the pastry:

Start the oven and set it at 200°C (390°F)

Roll out the puff pastry sheet on a floured space. Use half the pastry to line the baking dish, ensuring that enough is left for the top layer.

Spoon the beef filling in to the dish lined with pastry and smooth over to fill the dish evenly.

Bake the pie:

Place a second sheet over the filling to entirely cover it with pastry. Pinch the seams and cut off any pastry that spills over the edge.

Garnish the top with beaten egg for that golden colour.

In the middle of the pie, cut a small insertion so that the steam can escape.

Afterward, bake at 25-30 degrees until the entire pastry turns golden brown and crisp.

Serve:

Leave the pie prepared to cool down and can be cut into pieces after 5 minutes. Serve with perfect complimentary foods like a fresh salad and creamy mashed potatoes.

Hints for Success:

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