Ingredients
½ cup flat-leaf parsley leaves
2 cloves garlic
1 onion, peeled and halved
2 tbsp olive oil
15 g cornflour
500 g beef, diced
1 tbsp Worcestershire sauce
2 tbsp soy sauce or tamari
1 tbsp fish sauce
100- 120 g mushrooms, sliced (optional)
1- 2 sheets puff pastry
Shortcrust pastry (optional)
200 g cake flour
100 g unsalted butter, cubed and chilled
1 pinch sea salt
1- 2 tbsp iced water
Method
- Place parsley into the Thermomix bowl and chop 4 sec/speed 7. Set aside.
-
Place garlic, onion and oil into the Thermomix bowl and chop 3 sec/speed 8. Sauté 5 min/Varoma/speed 1.
- Add parsley, cornflour, beef, sauces and mushroom (if using) to the Thermomix bowl and cook 10 min/100ºC/speed 1.
- Allow to cool completely.
- Pre-heat oven to 220 ºC/200ºC fan-forced.
- Divide the cold beef among six 12cm ceramic pie dishes.
- Cut puff pastry into circles large enough to cover top of each pie, and place over the pies. Cut a small cross in the top of the pastry and cook for 30-35 minutes until golden and puffed.
- Pre-heat oven to 220 ºC/200ºC fan-forced.
- Place flour, butter and salt into the Thermomix bowl and blend 3 sec/speed 6.
- Add water through the hole in lid as you continue to blend on speed 5 until pastry forms a ball. Remove from bowl and mould into a flat disc. Enclose in plastic wrap. Chill for 20 minutes (or while you make the filling).
- Roll shortcrust pastry out to 2mm thickness and use to line 6 holes in a ‘Texas’ size (3/4-cup-capacity) muffin tin. Double line the base of each pie, by re-rolling pastry and cutting to fit. Place in freezer until use.
- Fill lined pie shells with the cold beef mixture. Cut puff pastry into circles large enough to cover top of each pie, and place over the pies. Cut a small cross in the top of the pastry and cook for 30-35 minutes until golden and puffed. Allow to cool slightly before removing from tin.