Beef Olive Pies
|Beef||1 Pound (450 Gram)|
|Bacon (streaky) rashers||4|
|Butter||1⁄2 Ounce (15 Gram)|
|Canned homepride red wine cook in sauce||13 3⁄4 Ounce (1 Can)|
|Self-raising flour||6 Ounce (150 Gram)|
|Butter/Margarine||1 1⁄2 Ounce (40 Gram)|
|Onion||1 Small, grated|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Milk||1⁄4 Pint (125 Milliliter)|
|Egg||1 , beaten with 1 tablespoon water|
|Water||15 Milliliter (Used For Beating The Egg)|
Preheat oven to 220°C/425°F/Gas Mark 7.
Cut the beef into thin strips, 5 cm/2 inches long.
Remove the rind from the bacon and cut into 2.5 cm/1 inch pieces.
Melt the butter in a shallow pan.
Add the beef and bacon and fry gently for about 5 minutes, until browned.
Stir in the olives and the Red Wine Cook-in-Sauce.
Divide the mixture between four 250 ml/1/2 pint individual pie dishes.
Use the flour, salt, fat, onion, parsley and milk to make the scone topping, following the instructions (Chicken Hotpot) and adding the onion with the parsley.
Divide into four equal-sized pieces and roll out to fit just inside top of the pie dishes.
With a sharp knife, make diagonal slashes across the top of each one, forming diamond shapes.
Place each circle of dough on top of the meat mixture in the pie dishes and brush with the egg mixture.
Bake for 20 to 25 minutes, until golden brown.
Garnish with sprigs of parsley.