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Spooky Scotch Beef & Pumpkin Pies

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Get the kids involved and make these spooky pies for Halloween.

How to cook & Ingredients

15 minutes
3 hours 45 minutes
Serves 8
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Ingredients 

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

Cooking Method

watch how

  • Preheat the oven to 150°C/130°C fan.

    1
  • Put the beef in a bowl, sprinkle on the flour and season. Toss to coat.

    2
  • Heat oil in a large casserole dish, cook the beef over a high heat until just browned then transfer to a bowl.

    3
  • Add the onion and celery to the casserole dish and cook until soft. Transfer the meat back to casserole dish.

    4
  • 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.

    5
  • Add the squash and cook for another 30 mins, until the meat is tender. Leave to cool.

    6
  • 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.

    7
  • 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.

    8
  • Turn up the heat to 200°C/180°C fan.

    9
  • 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!

    10
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