Beef and mushroom pies

Beef and mushroom pies

When I moved to Hay for a year, everyone warned me about the summer heat. What no-one told me about was just how cold it could get in winter. This is one of the recipes I used to warm myself up during the day.

Method

Fry the garlic, carrots and bay leaf for 3 minutes. Add the beef and fry for a further three minutes or until slightly brown.

Add the red wine, beef stock, thyme, salt, pepper and bring to the boil, then reduce heat and simmer for an hour. Add the mushrooms and simmer for a further 30 minutes.

*I own a pie maker, which I use to make up my pies (in which case I don’t use the egg yolk); however, you can also use pie tins or make pot pies.

Preheat the oven to 180 degrees.

Cut pastry to line the base, sides and top of the pie tins. Line the tins with the puff pastry, add the filling and brush the edges with egg yolk.

Place the pastry tops on the pies and brush with egg yolk. Make three piercings with a knife on the top of each pie, then bake in the oven for 35 minutes or until golden brown.

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, finely diced
  • 2 carrots, diced
  • 1 bay leaf
  • 900g round steak, cut into bite-sized pieces
  • 2/3 cup red wine
  • 1 cup beef stock
  • ½ teaspoon thyme leaves
  • Salt
  • Pepper
  • 200g mushrooms
  • Puff pastry- four sheets
  • 2 egg yolks, lightly beaten*

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1 Comments

Ovenbunny said on April 18, 2011 at 1:25p.m.
They look so perfect, so that is what a pie maker does! My pies look very home made.