Heart Shaped Steak Pie with Vegies

This year for Valentines day dinner, we had Heart Shaped Steak Pie, Crunchy Baked Potatoes with Rosemary, Baked Pumpkin, Honey and Soy Roast Carrots and Minted Mushy Peas.  The pies are adapted from a recipe at Taste.com.au

They turned out great and were very tasty.  We will probably use this recipe again, but make normal shaped pies as it should be a bit easier.  To save having to cook too much on the actual night, I made the pies the night before (right up until the point where you put them in the oven), wrapped them in cling wrap and popped them in the freezer.  Then it's just a matter of cooking them on the night, though they did take a little longer as they were still frozen.

A hearty meal!

Ingredients - Heart Shaped Steak and Gravy Pie

• 2 tablespoons olive oil
• 500g beef chuck steak, cubed
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup plain flour
• 2 tbs instant gravy powder
• 2 cups cold water
• 1 tablespoon chopped fresh rosemary leaves
• 2 sheets frozen shortcrust pastry
• 1 egg, lightly beaten
• 1 sheet frozen puff pastry

These mini heart shaped cake tins were perfect for the job

Heat oil in a saucepan over high heat.  Cook beef for 3 to 4 minutes, or until browned.
Add onion and garlic.  Cook, stirring, until onion is softened.
Add flour.  Cook, stirring, for 1 minute.  Add gravy powder and water.
Cover and bring to the boil.  Reduce heat and simmer for 1 hour, stirring occasionally.
Stir in rosemary.  Simmer uncovered for 30 minutes or until beef is tender.  Set aside to cool.

Preheat oven to 180°C fan-forced. Grease two heart shaped cake tins.
Line prepared tins with pastry. Trim excess. Spoon filling into cases. Brush edges with egg. Cut puff pastry into 2 squares. Place over filling. Press edges to seal. Trim excess. Brush with egg.
Bake for 40 minutes or until golden.

The steak is chunky yet so tender