Method
- Preheat oven to 180°C.
- Heat oil in frying pan over medium high heat and cook onion until soft and golden brown.
- Add mince to pan and brown, using a wooden spoon to break up and lumps and create a fine texture. Remove from heat.
- In a jug or bowl, combine flour with a little of the Campbell's Real Beef Stock to make a smooth paste then add to the mince. Gradually stir in the remainder of the Campbell's Real Beef Stock, tomato sauce. Retunr to the stove and bring back to the boil , stirring constantly and cook for 5 minutes or until thick. Season to taste with salt and pepper. Remove from heat and allow to cool a little.
- Cut out circles pastry approx 14 cm diameter from defrosted puff pastry sheets. You should get 2 pies per sheet. Spoon filling into centre and bring edges up to make a pouch. pinch together at the top and twist to seal. brush pastry with milk or egg wash for extra colour if desired. Place on baking tray and bake for 20 minutes.
- To make Mushroom Sauce: Melt 1 tbsp butter in a saucepan. Add mushrooms and cook until browned and softened. Remove and set aside.
- Add remaining butter and cook until melted. Remove from heat, stir in flour to make a paste. Cook for 1 minute, stirring constantly. Return mushrooms to pan. Slowly add stock, stirring as you go, and cook for 5 minutes, stirring constantly, until sauce thickens. Serve with pies.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
1 tbsp oil
1 large onion, diced
500g lean beef mince
2 tbsp plain flour
1 cup (250ml) Campbell's Real Stock - Beef
3 tbsp tomato sauce
salt and pepper, to taste
6 sheets frozen puff pastry, thawed
Mushroom Sauce
3 tbsp butter
150 g button mushrooms
1 cup (250ml) Campbell's Real Stock - Beef
2 tbsp plain flour