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Slow cooked beef pies recipe

Spicy Slow Cooked Beef Pies With Cheese

These hearty, spicy, cheesy pies make a great lunch or dinner, and freeze really well - so you'll always have them on hand for busy days.
Prep Time 25 mins
Cook Time 6 hrs
pie assembly and cooking 30 mins
Total Time 6 hrs 55 mins
Course Main Course
Cuisine American
Servings 14 pies

Equipment

  • Slow cooker/crockpot
  • Pie maker (note that if you do not have a pie maker, similar results can be achieved by using ramekins or Texas muffin pans in the oven. Instructions for these methods are included at the bottom of the recipe.)

Ingredients
  

  • 2 tbsp olive oil
  • 700 g diced gravy beef
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 200 g mushrooms finely chopped
  • 400 g canned diced tomatoes
  • 280 g tomato paste
  • ½ cup beef stock
  • ½ tsp dried chilli flakes (use more or less according to preferences)
  • 1 tbsp dried oregano
  • 1 tsp cumin
  • 2 cups shredded cheese
  • 7 sheets frozen puff pastry
  • 400 g canned kidney beans drained

Instructions
 

  • Heat a skillet to medium-high. Sear beef in batches until brown. Place in slow cooker with onion, garlic, mushrooms, tomatoes, tomato paste, beef stock and dried chilli flakes. Stir to combine. Cook for 5.5 hours, or until beef is very tender.
  • Add kidney beans, oregano and cumin to slow cooker. Stir to combine. Cook another 30 minutes.
  • Meanwhile, place frozen puff pastry on bench to soften. Cut out circles for bases and tops (your pie maker should have come with a round cutting tool to do this). Warm up pie maker.
  • Place large puff pastry circles in the base of your pie maker. Place approx. 1/3 cup of slow cooked chilli beef into each pie base (adjust according to your pie maker’s capacity). Top with a sprinkle of cheese. Cover with smaller puff pastry circles. Close pie maker and cook for 4-5 minutes (depending on your pie maker’s specifications).
  • When pies are cooked, repeat with remaining pastry, chilli beef and cheese. Serve immediately.

How to cook pies in ramekins

  • Place your ramekin top-side-down on puff pastry. Using a knife, cut out a circle, using the ramekin as a guide. Put pastry disk aside. Fill ramekin with chilli beef. Top with cheese. Cover with puff pastry disk. Spray lightly with olive oil. Bake 20-25 minutes or until pastry is crisp and golden. (Note: this method will use less than the specified 7 sheets of puff pastry)

How to cook pies in Texan muffin pan

  • Cut half the puff pastry into squares big enough to cover the bottoms and sides inside the muffin pan. Cut the other half of the pastry into circles (use muffin pan as a guide for size). Place puff pastry squares into the bottoms of the pan. Fill with chilli beef. Top with cheese. Cover with puff pastry circles. Bake 20-30 minutes or until pastry is crisp and golden. Cool slightly before removing from pan.

How to freeze pies

  • Cool pies in fridge for 2 hours (or overnight). Place pairs into sandwich bags or airtight container. Seal and freeze for up to 3 months.

How to reheat frozen pies

  • Preheat oven to 180°C. One at a time, microwave pies on high for about 1.5 minutes, until warmed through. Place on oven tray. Bake for 10-15 minutes until crispy. Serve immediately. Once reheated, do not chill, freeze or reheat again.
Keyword Slow cooked, Spicy