Dona's pies (Nine Network Image)

Donna Hay's gourmet pies


Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Snacks

By Donna Hay
INGREDIENTS

4 x 125g (4 oz) fillet steaks
1 teaspoon oil sea salt and cracked black pepper
2 x 375g (13 oz) packets store-bought puff pastry
2 tablespoons wholegrain mustard
1 egg, lightly beaten
METHOD

Preheat the oven to 200 degrees C or 390 degrees F. Trim the steaks, brush with the oil and sprinkle with salt and pepper. Heat a frying pan over high heat. Add the steaks and cook for three minutes each side or until well browned.


Remove from the pan. Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Cut 4 x 14cm (51/2 in) rounds for the base and 4 x 16cm (6 in) rounds for the tops.


Line a tray with baking paper and place the four pastry bases on the tray. Top each with a piece of beef and 1/2 tablespoon mustard. Brush the pastry edges with the egg and top with the remaining rounds of pastry. Press the edges to seal and brush the pastry top with the egg. Bake for 20 minutes or until the pastry is golden and the beef is cooked. Serve with a tomato chutney. Serves four.



Variations:
Chicken pies
Replace the beef steaks with two large chicken breasts. Follow the above recipe, cutting the cooked chicken breasts in half. Replace the grain mustard with two teaspoons dijon mustard, two tablespoons grated cheddar and two tablespoons parmesan cheese for each pie.


Pork pies
Replace the beef steaks with 2 x 300g (10 oz) pork fillets, trimmed and cut in half. Follow the above recipe, replacing the grain mustard with one tablespoon apple sauce and one teaspoon english mustard for each pie.


Lamb pies
Bring 1/4 cup mint jelly to the boil in a small saucepan. Simmer for two minutes, then allow to cool. Replace the beef steaks with 2 x 250g (8oz) lamb backstraps, trimmed and cut in half. Follow the above recipe, replacing the grain mustard with one tablespoon cooked mint jelly for each pie.


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