In autumn, I sit in two camps: one being the cuddled around the TV vegging altogether on the sofa, box set and fire lit; the other camp being the outside long woody walks, building campfires and marvelling at the dazzling autumn colours. Therefore, I think with this recipe, I’ve got both covered.
This will get you going for Halloween/Bonfire Night parties – a pie in a mug. The pie-filled mug will keep your hands warm while you all gather outside around the fire inside or out.
It’s a great dish to serve at a party because you can make the pie filling in advance and then simply top with ready made puff pastry when ready to heat up. Easy on the washing up as well. Win-win.
- 500g braising steak cut into 3cm pieces
- 2 tablespoons flour, seasoned with salt and pepper
- 1 tablespoon oil
- 4 rashers streaky bacon, chopped
- 1 large onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 small wine glass of red wine, then fill twice with water
- 1 beef stock cube
- 2 large carrots cut into batons
- 2 bay leaves
- 1 x 500g packet frozen puff pastry
- A little milk to glaze
- Toss the beef in the seasoned flour until well coated. In a large ovenproof casserole, heat the oil until hot then in batches fry the beef until browned all over, remove and set aside.
- To the pan, add the bacon, onions, and fry on a medium heat until starting to colour, add the garlic giving everything a good stir. Turn the heat up, add the red wine, and allow bubbling away and stirring to deglaze the pan. Add the beef stock cube along with the water and then return the set aside meat along with any juices and bring to bubbling.
- Add the carrots, bay leaves, and place in preheated oven for 1 hour and check if meat is tender if not then return to oven for a further 15-20 minutes. This can all be done a good day ahead allowing any flavours to deepen overnight.
- When ready to serve, preheat oven to 180°C and then simply unroll pastry sheet and cut out a circle just larger than the serving mugs. Place pie filling in each mug and top with pastry circle. Brush with milk to glaze and pop in oven for 20 – 30 minutes depending thickness of mugs.
- Allow each mug to cool for a good 5-10 minutes as they will be too hot too handle. Then dig in.