Beef, Bacon And Mushroom Pies - cooking recipe

Ingredients

2 None refrigerated pie crusts
1/4 cup olive oil
1 2/3 lbs beef stew meat, cubed
1/2 cup flour, seasoned
4 slices bacon, chopped
1 None onion, finely chopped
1 None portobello mushroom, chopped
2 cloves garlic, crushed
1/2 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
2 tsp chopped fresh rosemary
2 sheets frozen puff pastry, thawed

Preparation

Preheat the oven to 400\u00b0F. Lightly grease four 4-inch pie dishes. Cut two 6-inch circles from each pie crust. Place crusts in pie dishes, extending over edge. Refrigerate for 10 mins.
Line crusts with parchment paper. Fill with dried beans, rice or pie weights. Bake for 10 mins. Remove paper and filling.
Meanwhile, heat 2 tbsp of the oil in a large skillet on high heat. Toss meat in flour, shaking off excess. Brown meat in 2 batches for 2-3 mins. Transfer to a bowl.
Heat remaining 2 tbsp oil in same pan. Saute bacon, onion, mushroom and garlic for 4-5 mins.
Return meat to pan with tomato paste, wine, stock and rosemary. Simmer, covered, for 25 mins. Remove cover. Simmer for 25 mins or until the meat is tender and the sauce has thickened. Season to taste. Let cool, then refrigerate until cold.
Preheat oven to 400\u00b0F. Spoon mixture evenly into prepared pie crusts. Cut four 5-inch circles from the puff pastry sheets. Brush edges with milk. Place over filling, pressing the edges to seal. Trim edges with a sharp knife. Cut small slits in the pastry top.
Bake for 20-25 mins, or until the pastry is golden.