Recipe

Tomato and bean meat pie

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Tomato and bean meat pie
  • 2 teaspoon vegetable or olive oil
  • 400 gram diced beef
  • 1 large brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1/3 cup tomato paste
  • 2/3 cup beef stock
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon cornflour
  • 1 1/2 tablespoon water
  • 2 400g cans red kidney beans, rinsed
  • 1又1/2床单冷冻油酥松饼,解冻
  • 1 1/2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Method

Tomato and bean meat pie
  • 1
    Heat oil in a large frying pan over moderate heat. Cook and stir beef, in batches, for 1-2 minutes or until seared. Transfer to a heatproof bowl. Add onion and garlic to pan; cook and stir for 2 minutes.
  • 2
    Return beef to pan. Stir in tomato paste, stock and sauce. Bring to the boil. Reduce heat, simmer for 10 minutes.
  • 3
    Place cornflour in a small bowl. Add water and stir to make a paste. Stir bean and cornflour mixture into beef mixture. Simmer for 2 minutes or until mixture boils and thickens. Cool slightly.
  • 4
    Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease base and sides of a 26cm x 16cm (base measurement) slice pan. Line base and sides of prepared pan with shortcrust pastry, trimming to fit. Freeze for 5 minutes. Line pastry with baking paper; half-fill with dry beans, rice or pie weights. Bake for 10 minutes. Remove weight and paper; bake for 10 minutes more or until golden.
  • 5
    Spoon beef filling into pastry case. Place puff pastry over filling, pressing edges to seal. Trim any excess pastry and use to decorate top. Brush with egg. Cut a small slit in top to let steam escape. Bake for 20 minutes or until golden brown. Serve.

Notes

Make a double batch of meat filling so you're ahead for another meal.

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