Start by preheating your oven to 220°C (fan 200°C, gas 7). Take a large, heavy-based non-stick pan and coat it with low-calorie cooking spray. Place it over high heat. Add the beef steaks and stir-fry for 5-6 minutes or until they are browned evenly.
Introduce the mushrooms, carrots, swede, onions, garlic, herbs, Worcestershire sauce, hot beef stock, and gravy granules into the pan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 12-15 minutes until the sauce thickens. Divide the steak filling equally into 4 individual pie dishes.
Roll out the puff pastry on a sheet of baking paper and cut out 4 lids. Brush the edges of each dish with a little beaten egg and cover with a pastry lid, ensuring the edges are sealed. Create a small hole in the center of each lid and brush with additional beaten egg.
Bake the pies in the oven for 15-20 minutes or until they have risen and turned golden. Meanwhile, steam the kale for 4-5 minutes, or until it becomes tender. Serve the pies alongside the steamed kale.
Tips:
If you fancy a change, replace the beef with 600g skinless chicken breast fillets, cut into bite-size pieces. Use chicken stock and chicken gravy granules.
Keep an eye on the pies in the oven. They should be golden brown and puffed up when done. Oven temperatures can vary, so use the suggested time as a guide.
When working with puff pastry, keep it cold until you’re ready to use it. Cold pastry puffs up better. Handle it gently to prevent it from becoming tough.
Pies are best enjoyed hot out of the oven. Let them cool slightly before serving, as the filling will be very hot.
