Beef and Vegetable Pies in a Halogen Oven

halogen oven beef & vegetable pies

Pies are one of the UK’s favourite dishes and one of the best takes on it is the classic beef and vegetable pie. Easy to make and delicious to eat, this dish goes equally well with a mixed salad in the summer as it does a plate of winter vegetables and gravy in the winter.

In addition to a Halogen oven, you will need…
Rolling pin
Small pie dishes
Large saucepan
Frying pan

Ingredients
For the pastry…
125g of chilled and diced butter
125g of lard
500g of plain flour
1 egg

For the filling…
350g of chuck steak or beef skirt
5 medium sized carrots
3 medium sized potatoes
2 large onions
1 small swede

Preparation…
Cut the meat into small cubes
Peel and thinly slice the onions
Peel and finely dice the swede
Peel and cut the potatoes into small cubes
Peel and dice the carrots
Beat the egg

Method…
Prepare the pie filling in advance and leave to cool. Brown the beef in the frying pan and then add to the large saucepan along with the vegetables and beef cooking stock. To flavour, add 3 bay leaves and 5 cloves of garlic and add gravy granules or cornflour to thicken.

Cook on a medium heat for about 40 minutes, or until the beef and vegetables are cooked through, and then leave to cool for 30 minutes.

To make the pastry, rub the butter and lard into the flour with a pinch of salt using your fingertips until you get a consistency similar to that of breadcrumbs. Then add 6 tablespoons of cold water to make a firm dough before chilling for about 20 minutes in the fridge.

Set the halogen oven to 160°C.

Roll out the dough on a flat, lightly floured surface and then cut into portions large enough to cover the bottom and sides of the small pie dishes.

Mix up the filling and pack into the pie dish, adding a little extra gravy.

Place a pastry round on the top to finish off each pie, poke two small holes in the top to let the steam out while the pie is cooking..

Place the pies on the bottom shelf of the halogen oven and cook for 40 minutes, take out and brush the pie crust with the beaten egg and cook for a further 15 minutes or until the crust is golden brown.

Remove from cooker and serve or leave to cool before refrigerating or freezing.

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