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Beef, macadamia, mushroom and caramelised onion pies

Beef, macadamia, mushroom and caramelised onion pies

Give your pie a boost with some roasted macadamias and dark ale. The ultimate comfort food!

1.5kg chuck steak, cut into bite sized pieces
2 tablespoons plain flour, lightly seasoned
½ cup macadamia oil
1 large brown onion, finely diced
4 garlic cloves, crushed
½ cup tomato paste
250g small button mushrooms, wiped clean
1 tablespoon caster sugar
200ml dark ale
1 cup beef stock
4 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs thyme1½ cup macadamias, roasted, roughly chopped
1 medium brown onion, cut into 4 x 4cm thick slices
extra macadamia oil
¼ cup brown sugar
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Preheat oven to 160°C. Toss the beef in the seasoned flour. Heat the macadamia oil in a flameproof casserole dish on a medium-high heat and cook the beef in batches until brown all over. Set aside. Add the diced onion to the pan and cook, stirring, for 4 to 5 minutes.

Add the garlic and cook for 1 minute, then add the tomato paste and stir for another minute. Add the mushrooms, caster sugar, beef, ale, stock, Worcestershire sauce, bay leaves and thyme and season with salt and pepper. Bring to the boil, cover and bake in the oven for 1 to 1 ½ hours or until the meat is tender. Remove from the oven, allow to cool and toss in the macadamias.

Increase the oven heat to 200°C. Brush the onion slices on 1 side with the extra macadamia oil and coat in sugar. Fry on medium heat, sugared-side down, for 1 minute to brown.

Divide the beef among 4 x 350ml pie dishes. Cover with pastry and trim the edges. Place 1 onion slice, caramelised side up, in the centre of each pie. Brush the pastry with egg and bake for 20 to 25 minutes until golden.

Categories: entertaining

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