Hueys Beef Worcestershire Pies Recipes

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HUEY'S BEEF & WORCESTERSHIRE PIES



Huey's Beef & Worcestershire Pies image

A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h35m

Yield 6 Huey's Beef & Worcestershire Pies, 6 serving(s)

Number Of Ingredients 18

olive oil, for sauteing
1 onion, chopped
2 garlic cloves, crushed (optional)
2 -3 slices rindless bacon, chopped
600 g lean stewing beef, cut into smallish cubes
2 tablespoons plain flour
2 (410 g) cans diced tomatoes, drained
1/2 liter beef stock
2 tablespoons chopped fresh parsley
2 bay leaves
sea salt, to taste
fresh ground pepper, to taste
2 -3 tablespoons Worcestershire sauce, to taste
puff pastry sheet
cooking spray
1 egg
1/2 cup milk
good quality tomato sauce, to serve

Steps:

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
  • Add the cubed steak and gently cook until it changes colour, stirring regularly.
  • Then stir in the flour and briefly cook.
  • Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
  • Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
  • Preheat oven to 180°C/350°-375°F/gas mark 4-5.
  • Combine the egg and milk, and cut out six smaller pastry rounds.
  • Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
  • Serve the Beef & Worcestershire Pies with tomato sauce on the side.

Nutrition Facts : Calories 314.4, Fat 17, SaturatedFat 6.5, Cholesterol 101.2, Sodium 770.3, Carbohydrate 14.7, Fiber 2.3, Sugar 6.5, Protein 25.8

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