Vietnamese Beef Pot Pies

Name: Vietnamese Beef Pot Pies
Prep time: 10 min
Cook time: 3 h 50 min
Total time: 4 h
Yield: 4 serving
Ingredients: 500 g just over 1lb beef shin, cut into cubes; 450 ml | 2 cups hot beef stock; 450 g | 1lb butternut squash; 3 carrots; 4 large tomatoes; 3 banana shallots; 3 large garlic cloves; 2 tbsp plain flour; 2 green chillies; 2 tbsp tomato paste; 2 star anise; 2 tbsp soy sauce; 1 tbsp dark brown sugar; 1 tsp Chinese five spice powder; 1 tsp ground pepper; 1 cinnamon stick; Salt and freshly ground pepper; 1 tbsp cornflour dissolved in a little cold water; –––; 1 packet ready rolled puff pastry; 1 egg

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Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
4 hrs
Servings
4

Vietnamese Beef Pot Pies

Shawn Wheeler

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My most popular recipe for Vietnamese Beef Stew cooked in a slow cooker and turned into pot pies.

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Ingredients

Servings

500 g just over 1lb beef shin, cut into cubes
450 ml | 2 cups hot beef stock
450 g | 1lb butternut squash peeled and cubed
3 carrots peeled and cubed
4 large tomatoes roughly chopped
3 banana shallots peeled and roughly chopped
3 large garlic cloves minced
2 tbsp plain flour
2 green chillies finely chopped
2 tbsp tomato paste
2 star anise
2 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp Chinese five spice powder
1 tsp ground pepper
1 cinnamon stick
Salt and freshly ground pepper
1 tbsp cornflour dissolved in a little cold water
–––
1 packet ready rolled puff pastry
1 egg lightly beaten

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Instructions

Put the flour into a shallow plate and season with salt and pepper. Toss the beef in the flour to coat it. Set aside.
Add the shallots, garlic, carrots, squash, tomatoes and chilli in the container of your slow cooker.
Mix the stock with the tomato paste, soy sauce, sugar and all the spices. Pour over the vegetables.
Add the beef and stir briefly. Cook on high for 3 hours on until the squash is cooked through.
Stir in the cornflour and continue to cook for another 30 minutes or until the juices have thickened slightly. Cool the stew before using in the pot pies, otherwise the puff pastry will melt.
Preheat the oven to 200C | 400F.
Take 4 small ramekins – about 10cm (4in) wide and 5cm (2in) deep – and fill with the stew almost to the top.
Cut 4 rounds of puff pastry that are slightly larger than the size of your ramekins.
Brush the rims of the dishes with a little beaten egg, and cover with the puff pastry. Press the edges lightly to seal. Cut a small hole at the centre of each pot pie to allow steam to escape.
Brush the pastry with the beaten egg and place on a heavy baking tray.
Bake for 15-20 minutes, or until the pastry is golden. Cool for 5-10 minutes before serving with some steamed vegetables on the side.

Notes

Keep the pastry in the fridge until you need it and try using all butter puff pastry. If you want to make a homemade pastry topping, this recipe never fails me.