Beef and Cheese Pies

  • Beef and Cheese Pies

Beef and Cheese Pies


Photographer:  M Holl - Fairfax
Makes 12 standard muffin-size pies


500g puff pastry

Beef and Cheese Filling {chilled}

80g tasty cheese, cut or broken into 24 pieces

1 egg yolk whisked together with a tablespoon of water (for egg wash)

Lightly grease with baking spray 12 regular size muffin forms. Roll the pastry to 1.5mm-2mm thickness and, using a 7.5cm round cutter (or template) cut 12 rounds for the tops. Place onto a tray and into refrigerator.

Using an 11cm round cutter (or template) cut 12 rounds for the bases.

Gently press the pastry bases into prepared forms, making sure the pastry touches the bases and sides. Using a fork prick the bases. Place in the refrigerator for 20-30 minutes.

Preheat oven to 200°C.

Put one piece of cheese into each pastry base. Spoon 2 rounded tablespoons of the filling into each base and top with another piece of cheese.

Lightly brush the underside of the pastry tops with cold water and place one on top of each pie, wet side down. Crimp around the edges of pastry tops with a fork.

Rest the pies in the refrigerator for 20-30 minutes. Lightly brush the tops with egg wash.

Using a fork, gently prick each top 3-4 times to make air vents.

Place pies into the preheated oven and cook for 20-25 minutes or until the pastry is golden brown.

Remove from the oven and place on a cooling rack. When cool enough to easily handle, remove from forms using a small palette knife or a table knife. Serve as soon as possible or cool to reheat later. To reheat, place the pies on a baking tray and into a 150°C oven for 10 minutes or until interior is hot.

Beef and Cheese Filling


2 tablespoons butter

½ small onion, finely diced

1 clove garlic, finely chopped

1 small carrot, finely diced

1 tablespoon olive oil

250g beef mince

3 tablespoons flour

¼ teaspoon curry powder

140ml beef stock liquid

1 tablespoon Worcestershire sauce

1 tablespoon tomato puree

½ teaspoon brown sugar

½ teaspoon flaky sea salt

1/8 teaspoon freshly ground black pepper

Melt half of the butter in a heavy-based frypan, add the onion and cook over a medium heat until softened.

Add the carrot and cook for a further 3-4 minutes or until the carrot is tender. Add the garlic and cook for a further 1 minute. Tip into a bowl.

In the same frypan place the oil and brown the beef mince in two or three batches, stirring as it cooks. Remove from heat.

Put the remaining butter in a saucepan set over a medium heat. Add the flour and curry powder and cook, stirring occasionally, for 2-3 minutes or until mixture smells nutty.

Slowly add the stock, stirring constantly, until the mixture is smooth and thick. Add the Worcestershire sauce, tomato puree, brown sugar, salt and pepper. Stir to combine and simmer over a low heat for 2-3 minutes. Add the mince and stir well to combine the meat and sauce.

Remove from the heat, add the vegetables to the mixture and set aside to cool.

Minted Mushy Peas serves 8

A perfect accompaniment to tasty pies.


400g frozen green peas

1 teaspoon salt

250ml chicken stock liquid

100ml cream

1 teaspoon finely grated lemon zest

25g butter, diced

1/8 teaspoon freshly ground black pepper

1 tablespoon sliced mint leaves

Place a saucepan of water on high heat and bring to the boil. Add the peas and the ¼ of salt. As soon as the water comes back to boil drain the peas into a sieve. Run cold water over the peas in the sieve until they are cold. Gently shake the sieve to remove any remaining water. Place the peas back into the empty saucepan.

Pour the chicken stock and cream into a small pot set over a medium heat. Bring to the boil, then reduce heat and simmer liquids until they are reduced by half.

Add the lemon zest, butter, remaining salt and pepper and stock mixture to peas. Using a potato masher, mash the peas to a rough textured consistency. Add mint and stir to combine.

Reheat to serve warm or hot. Reheating works well in microwave.