Spooky Scotch Beef & Pumpkin Pies
250 g diced Scotch Beef PGI for casserole
1 tbsp flour
2 tbsp oil
1 onion, finely chopped
1 stick celery, finely chopped
200ml beef stock
2 tsp Worcestershire sauce
2 tbsp tomato puree
1 tsp brown sugar
175 g butternut squash or pumpkin, flesh only, cut into small chunks
500 g shortcrust pastry
1 egg, beaten
- Preheat the oven to 150°C/130°C fan.
- Put the beef in a bowl, sprinkle on the flour and season. Toss to coat.
- Heat oil in a large casserole dish, cook the beef over a high heat until just browned then transfer to a bowl.
- Add the onion and celery to the casserole dish and cook until soft. Transfer the meat back to casserole dish.
- Stir in the tomato puree, Worcestershire sauce and brown sugar. Next add the beef stock and bring to the boil then cook in the oven for 1 hour 45 minutes.
- Add the squash and cook for another 30mins, until the meat is tender. Leave to cool.
- While the meat is cooking, flour a work surface and roll out the pastry thinly. Cut out 8x10cm rounds and 8 x 11.5 cm rounds.
- Cut jack-o-lantern faces in the smaller rounds. Put the rounds on a plate with a piece of baking paper between each one. Cover with cling foil and chill.
- Turn up the heat to 200°C/180°C fan.
- Use the larger pastry rounds to line 8 Yorkshire pudding tins. Fill with beef mixture. Brush the edges with egg. Put the pastry lids on top, brush with egg and bake for 20-25 minutes. Enjoy!