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Ingredients
Filling:
- 500 g gravy (stewing) beef or chuck steak (any cheap cut), cut into large bite sized pieces
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup Besan (chick pea flour) or any gluten-free flour
- 2 Tbsp olive oil
- 1 onion cut into large dice
- 2 Carrots large, cut into large dice
- 4 cloves garlic crushed
- 250 g button mushrooms quartered
- 1 Tbsp tomato paste
- 3 bay leaves
- 2 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1 cup chicken stock or beef stock
- 1 cup water
- 3-4 cubes frozen spinach
Pastry:
- 100 g teff flour
- 100 g gluten-free plain (all purpose) flour
- 2 egg yolks
- 1/2 cup ghee
- 1 Tbsp cold water
Ingredients
Filling:
Pastry:
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Instructions
Filling:
- Season the beef with salt and pepper and then dust in the besan.
- Heat the oil in a casserole dish to medium-high and brown the beef in batches, setting aside once done.
- In the same pan, reduce the heat to medium then add the onion, carrots and garlic, and cook for 3-4 minutes until lightly browned.
- Return the beef to the pot with any juices.
- Add the mushroom, tomato paste, bay leaves, oregano, paprika, stock and water and stir well to combine.
- Bring to a gentle boil and then place in the oven.
- Bake for 4-5 hours uncovered, stirring once each hour.
- 15 minutes before serving, add the spinach and return to the oven.
- Stir well to disperse the spinach.
Pastry:
- Place all ingredients in a food processor or blender and pulse until it is well combined.
- Turn out onto a bench and knead gently to bring it all together.
Construction:
- Divide the filling among oven-proof ramekins or small bowls. I actually use cups!!
- Roll the pastry out to 1/2 cm thickness and cut rounds slightly larger than the ramekins/bowls/cups that you are using.
- Cut a small circle out of the middle of each round (to allow the steam to escape while cooking), or even just cutting an 'X' in the pastry will work.
- Carefully place each round over the filling in each cup and tuck the edges in.
- Place the pies on an oven tray and bake in a 180oC preheated oven for 45 minutes, turning half-way if your oven is uneven.
Recipe Notes
When I'm going to make these, we usually have the Beef & Mushroom Casserole (which makes up the filling for these pies) two nights earlier, and I just make up a double batch of the casserole to use the leftovers to make the pies. It's a great time saver.