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Beef & Worcestershire pies


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
  • Add the cubed steak and gently cook until it changes colour, stirring regularly.
  • Then stir in the flour and briefly cook. 
  • Add the tomatoes with the stock, parsley, bay leaves, seasonings and Worcestershire. Mix well, bring to the simmer and then turn the heat down. Gently simmer for about 1 hour until the meat is very tender. Remove from the heat and set aside to cool. 
  • Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges. Then put them in an oven tray and refrigerate while the filling is cooling. 
  • Preheat oven to 180°C fan forced (200°C normal). 
  • When ready, combine the egg and milk, and cut out six smaller pastry rounds. 
  • Spoon the filling into the cooled pastry tins and fold in the pastry edges. Then paint the edges and the smaller pastry round edges with egg wash. Place the rounds over the pies, press down the edges and place in an oven tray. Brush with egg wash once again and cook in the oven for about 15-20 mins until golden brown.
  • Serve with a simple salad and good quality tomato sauce on the side.


  • olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed (optional)
  • 2-3 rindless bacon rashers, chopped
  • 600 gm lean stewing steak, cut into smallish cubes
  • 2 heaped tbsp plain flour
  • 2 cans diced tomatoes, drained a little
  • ½ litre beef stock
  • 2 tbsp chopped fresh parsley
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • a generous slurp of Worcestershire sauce
  • puff pastry sheets
  • cooking oil spray
  • 1 egg
  • ½ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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