Bangin' Beef and Cheese Pies
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Bangin' Beef and Cheese Pies
Bangin' Beef and Cheese Pies
Flaky pastry, tender beef, rich gravy, and gooey cheese - need we say more? These homemade pies are comfort food done right. We’ve spiced them up with our Bangin’ Beef Rub and Smokey Garlic Salt, then tucked in plenty of tasty cheese for that melty goodness. Perfect for a hearty dinner or weekend bake-up. Just add peas, mash, and maybe a cold beer. 🍺🥧
Servings: 4
Keywords: Pie, Beef, Pastry, steak and chesse
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 40 mins
Ingredients
- 2 Tbsp oil
- 450 g beef rump steak
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 medium carrot, finely diced
- 100 g mushrooms, sliced
- 2 Tbsps tomato paste (adds richness and helps thicken)
- ¼ cup BBQ sauce (about 60 ml – smoky or tangy styles work best)
- 1 cup beef stock - add more only if it looks dry
- 2 Tbsps Bangin’ Beef Rub
- 1 tsp Smokey Garlic Salt
- 250 g cheese, grated - we used tasty
- 4 sheets frozen puff pastry squares (or 1 × 750 g block, thawed)
- 1 egg
- No Bagel, No Bagel Seasoning (optional)
Instructions
- Prep the beef Trim off excess fat from the rump steak. Cut into 2–3 cm chunks. Finely dice the onion, crush the garlic, slice the mushrooms, and diced the carrots.
- Sear the beef Heat oil in a large frypan over medium–high heat, add beef chunks in a single layer. Cook 2 minutes without moving, then flip and cook 2 minutes more. Beef should be nicely browned but not fully cooked. Remove beef and wipe out the pan with a paper towel.
- Make the gravy Add a drizzle of oil to the pan and cook onion for 2–3 minutes. Stir in garlic, then add mushrooms and carrots. Mix in tomato paste, Bangin’ Beef Rub, and Smokey Garlic Salt. Pour in BBQ sauce and beef stock, then return beef to the pan.
- Simmer Reduce heat to low and let it gently simmer until beef is tender and the sauce is thick and rich (about 1.5–2 hours).
- Prep pastry Preheat oven to 200°C. Lightly spray 4 individual pie tins (or 1 large pie dish). Roll pastry slightly, then cut 8 circles using tins as a guide.
- Assemble pies Press pastry circles into tins. Fill each base ¾ full with beef mixture. Add a generous handful of grated cheddar cheese. Top with another pastry circle and seal edges with a fork. In a small bowl, make a egg wash by slightly beating the egg, then brush the tops of the pies, at this stage you can sprinkle a little No Bagel, No Bagel Seasoning on top of the egg wash for a little extra crunch and flavour!
- Bake Prick pie tops with a fork. Bake for 20 minutes until golden and puffed. Cool slightly before removing from tins.
- ✨ Pro tip: Serve with peas and mash, plus a cold beer or red wine on the side.
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