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Beef and mushroom pies
Beef and mushroom pies
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Prep Time:
15 minutes
Cook Time:
175 minutes
Total Time:
190 minutes
Golden pastry filled with tender beef bourguignon - the ultimate comfort food for weekends.
Ingredients:
  • 18.20 gm olive oil
  • 40g butter
  • 1kg gravy beef, cut into 2cm pieces
  • 750g small pickling onions or eschalots (French shallots), peeled, ends trimmed
  • 2 x 200g pkts portobello mushrooms
  • 1 x 250g pkt bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) dry red wine
  • 500ml (2 cups) beef stock
  • 2 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 bouquet garni
  • 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 6 sprigs fresh thyme, extra
  • Salt, to season
Instructions:
  • Preheat oven to 150°C. In a flameproof casserole dish over high heat, heat half of the oil and 10g of butter. Brown one-quarter of the beef by cooking and stirring for 3-4 minutes. Transfer to a heatproof bowl. Repeat with the remaining beef in 3 more batches, ensuring to reheat the pan between each batch.
  • In the same pan, heat the rest of the oil and butter. Sauté the onions for 5 minutes until golden, then transfer to the bowl with the beef. Next, cook the mushrooms in the pan for 5 minutes until tender. Add the bacon and garlic, sauté for 5 more minutes until browned, and then transfer to the bowl.
  • - Melt the remaining butter in the pan until foamy over medium heat. Stir in flour for 2 minutes until the mixture bubbles. Add back the beef, wine, and stock, cook for 1 minute. Bring to a boil, then add rosemary, thyme, bouquet garni, salt, and pepper. Bake covered for 2 hours until beef is tender and sauce thickens. Let it cool for 30 minutes before serving.
  • Preheat the oven to 200°C. Divide the beef mixture into six 375ml (1 1/2-cup) capacity ovenproof dishes. Cut three pastry discs using a 10cm-round pastry cutter from each pastry sheet. Brush the top edge of a dish with some of the egg, then place a pastry disc on top and seal the edges. Repeat with the rest of the dishes and pastry discs. Brush the pies with the remaining egg and embellish with extra pastry. Arrange the pies on a baking tray and bake for 20 minutes, or until the pastry is golden and puffed.
  • Garnish the pies with fresh thyme sprigs before serving hot.

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