I will assume you have heating and freezing equipment/
Consider these pies, they make an excellent snack for morning break or part of lunch. If you think they would be too large use beef mince and make them in a muffin pan.
Once cooked they can be bagged up and frozen.
I have copied this recipe and posted the link as there is a really good pic there.
Individual chunky beef pies.
Ingredients (serves 4)
700g gravy beef, cut into 2cm pieces
2 tbs plain flour
2 tbs olive oil
250g cup mushrooms, quartered
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1 tsp chopped fresh rosemary
375ml (1 1/2 cups) beef stock
2 tbs tomato paste
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
1 egg, lightly whisked
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
Tomato sauce, to serve
Method
Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Toss to coat.
Heat half the oil in a large saucepan over medium heat. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef, reheating the pan between batches.
Add the mushroom, onion, garlic and rosemary to the pan, and cook, stirring, for 5 minutes or until the onion softens. Stir in the beef, stock and tomato paste and bring to a simmer. Reduce heat to low. Cook, covered, for 1 hour. Uncover and cook, stirring occasionally, for a further 30 minutes or until the beef is tender. Taste and season with salt and pepper. Set aside for 1 hour to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely.
Preheat oven to 210°C. Cut the shortcrust pastry sheets in half diagonally. Line 4 round 3cm-deep, 9.5cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with a little egg. Divide the beef mixture evenly among the pastry cases.
Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal. Brush the pies with the remaining egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 30 minutes or until puffed and golden. Serve with tomato sauce.
Notes & tips
Freezing tip: At end of step 5, cool slightly. Wrap each pie in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C. Place frozen pies on a baking tray. Cover loosely with foil. Bake until heated through.
Pie basic: Follow these top tips to make crisp and golden pies every time.
Don't allow bought frozen pastry to thaw completely - when it's just thawed, work quickly or you may stretch the pastry. This makes the pastry too thin and prevents it from puffing up into even layers.
Cool the pie filling before placing it in a pastry case or pie dish before baking. If the filling is warm or hot, it will begin to heat the pastry, making it soggy and greasy.
Preheat the oven to the right temperature before you begin baking. To rise properly without going soggy, the pastry needs instant heat.
Cut a cross in the centre of the pie to allow steam to escape. If you don't, the steam will become trapped and make the filling too moist, which prevents the pastry from becoming crisp. For larger pies use a pie funnel to help the steam escape easily. If you don't have one, cut a larger cross (about 4cm wide).
Insert a metal skewer or the tip of a knife into the centre of the pie to test that it's cooked through. If the tip of the skewer is cold to touch, your pie needs to cook for a little longer.
Winter cooking is well and truly here at Taste.com.au! We've got casserole recipes and crumbles, puddings and shortcuts, as well as thousands of cooking tips!
Source
Good Taste - June 2008, Page 110
Recipe by Michelle Southan