Caxton magazines staffIf your friends are sports fans, you’ll definitely want to try interior decorator Susie Ord’s (082 788 6188) menu. These eat-on-your-lap dishes can be enjoyed while watching a big game
INGREDIENTS
- 1kg beef scotch fillet steaks, cut into 2cm pieces
- 30ml plain cake flour
- salt and pepper, to taste
- 30ml olive oil
- 2 brown onions, peeled and coarsely chopped
- 2 cloves garlic, crushed
- 10ml fresh thyme, chopped
- 400g can chopped tomatoes
- 250ml beer
- 4 sheets (25cm x 25cm) frozen ready-rolled puff pastry, just thawed
- 1 egg, lightly whisked
METHOD
1. Place the beef in a large bowl, sprinkle with flour and season with salt and pepper. Gently toss to coat all the beef evenly.
2. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the brown onion, garlic and thyme and cook, stirring for 5 minutes or until the onion has softened. Season with salt and pepper, to taste.
3. Add the beef and cook, stirring occasionally for 5 minutes or until browned. Stir in the chopped tomatoes and beer and bring to the boil. Reduce the heat to low and simmer, covered, for 55 minutes or until the beef is tender. Set aside for 30 minutes to cool.
4. Preheat the oven to 220°C. Place a baking tray on the middle shelf. Divide the meat mixture among six ovenproof bowls. Cut six rounds of puff pastry, slightly bigger than the tops of the bowls. Top the pies with the puff pastry rounds and trim off any excess. Press the edges to seal.
5. Brush the pies evenly the with whisked egg. Cut a small cross in the centre of each one to allow the steam to escape. Bake the pies on the tray for 25 minutes or until the pastry is puffed and golden.
This recipe serves 6.
