Prep Time
-
Cooking Time
30m
Serves
2
Fuel
Gas
Ingredients
Method
01.
Pre-heat BBQ to 200°C using convection method (ie use the 2 outside burners only).
02.
Finely slice onion and dice garlic and carrot.
03.
Sear steak and brown off onions, garlic and carrot on your BBQ flat plate.
04.
Add gravy powder to jug of boiling water and stir until thick in consistency. Add Guinness Drought.
05.
Add steak, onion, garlic and carrot to gravy mixture. Stir through until all evenly covered.
06.
Spray Bar-B-Chef Canola oil onto surface of the Bar-B-Chef cast iron prawn cooker. Divide pie mixture so that each dish is three quarters full.
07.
Meanwhile, create wash mixture by beating egg.
08.
Using lid of prawn cooker as a stencil, cut 4 circles from the puff pastry (2 pastry circles per pie).
09.
Brush the top of one circle with egg wash then place a second circle over the all ready brushed puff pastry circle to create a double layer of pastry.
10.
Place double layer of pastry on top of pie mixture.
11.
Using a knife, cut a small ‘V’ in the centre of the pie to allow air to escape during cooking.
12.
For presentation, press down around the edge of the pastry with a fork.
13.
Cook uncovered for 30 minutes in the grill of a hooded BBQ with lid closed.
