Note: Mauger’s Meats use their own Burrawang grass-fed beef for their pies. Using quality ground beef will always give you the best results. You can also make these pies in advance in foil pie tins and refrigerate or freeze them then bake them in the oven when needed.
Preheat an oven to 200°C.
To make the pie filling – in a large saucepan, brown the onions in vegetable oil over a medium-high heat. Turn the heat to high and add the ground beef, salt and pepper, cooking until brown and caramelised. Add the mushrooms and cook until soft.
In a separate pan, heat the stock and mix through the Worcestershire and tomato sauces. Pour the stock mix in with the meat, reduce the heat and simmer for 20 minutes, adding small pinches of flour to thicken if necessary. Season to taste, then remove from the heat and leave to cool completely.
Meanwhile – grease your pie tins with some vegetable oil and line the base and sides with puff pastry, covering just up over the edges. Fill the tins with the cooled pie mix and paint the upper rim of puff pastry with egg wash. Cover the top with another sheet of puff pastry, trimming off any excess. Crimp around the edges using your fingers to hold the lid in place. Brush the top with egg wash and make 3 small holes to allow steam to escape.
To finish – bake the pies in the oven for 30-40 minutes, or until the pastry is golden brown. Allow to cool slightly before serving.
1.2kg coarse ground beef
250g button mushrooms, sliced
2 brown onions, sliced
1L quality beef stock
1 tablespoon Worcestershire sauce
½ cup tomato sauce
1 teaspoon salt
1 tablespoon black pepper
6 sheets puff pastry