Beef and Mushy Pea Pies

Dice the oyster blade steak roughly into 1 cm cubes.

Mix the flour, salt, black pepper and curry powder in a clean plastic bag. Add the beef and shake until coated with the flour mix.

Heat the oil in a frypan on stove top and brown the meat on all sides. Remove from pan and set aside. Note: you may need to do this in a couple of batches. Don’t overcrowd the pan.

Pour the beef stock into the pan and stir to lift all the browned flour mix. Place the beef in a large saucepan with onion, garlic, carrots, potatoes, stock mix from the frypan, Worcestershire sauce, bay leat and parsley. Bring to the boil and simmer gently for 1 hour with lid on or until the meat is tender. Set aside to cool. Remove the bay leaf.

Cook the split peas in the salted water for 40 mins or until mushy. Set aside to cool.

Pre-heat the oven to 180 C.

Roll out the pre-prepared shortcrust pasty and line the base of the pie tins. Brush the edges with milk.

Spoon in the cooled meat mixture and top with mushy peas.

Roll out the puff pastry and cover the individual pies. Press the puff pasty lid to the shortcrust pastry forming a seal. You can use a fork to press these together.

Cut a small slit in the top of the puff pastry to allow the steam to escape while the pie is cooking. Brush the puff pasty with milk to glaze.

Bake the pies on a baking tray in the preheated oven for 15 mins or until golden brown.

Serve with a fresh green salad and tomatoes.