Steak and Ale Pies

So these pies were inspired by a recent trip to Northern NSW, from a small town called Minnie Waters/ Wooli.

The steak and ale pies were amazing and cooked in a jumbo muffin tin. Impressive to say the least!

So here I am a week later recreating the goodness and I must say, I feel I outdid myself - even added a cross on top to replicate the original!

These were so moorish and warming for a cold autumn night. Soooo damn good!

What you need

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1 kg chuck beef cut into cubes
200g bacon diced

150g mushrooms diced 
2 garlic cloves thinly sliced

1 onion , finely chopped
2 carrot , finely chopped

1/2 large zucchini, diced

2 tbsp cornflour

300 ml dark ale (I used Tooheys old or you can substitute with extra beef stock or wine)

2 cups water

2 beef stock cubes.

2 tbsp tomato concentrate/ paste 
2 bay leaves

Salt & pepper for seasoning. 
Sheets of puff pastry - either cut for individual or enough to make a larger pie. 
1 egg yolk

1-2 tbsp cornflour for thickening (optional)

1. Place all ingredients (except the puff pastry, egg yolk, and extra cornflour) into a slow cooker. Stir well to ensure the beef is evenly coated in the liquid.

2. Cover and cook on low for 6–8 hours, or until the beef is tender and the flavours have developed.

3. While the mixture is still hot, stir through additional cornflour to thicken the sauce to your desired consistency.

4. Allow the filling to cool completely.

5. Preheat the oven to 180°C (fan-forced).

6. Lightly grease a Texas muffin tin with extra virgin olive oil or your preferred cooking spray.

7. Cut each sheet of puff pastry into quarters and press each piece into the muffin tin to form a base.

8. Spoon the cooled beef mixture evenly into each pastry case.

9. Bring the edges of the pastry together to enclose the filling, pinching to seal. For extra security, you can add a small cross of pastry over the top.

10. Brush each pie with egg yolk.

11. Bake for 25–35 minutes, or until the pastry is golden brown and crisp.