It was delicious, the thick hearty slow cooked beef and mushroom stew filling was perfect with the super easy to make homemade pastry.
My whole family loved it, and it was gone very quickly.
The beef bourguignon filling is absolutely delicious, and the perfect filling for a pie.
The pastry was so easy to make, have yet to find an easier recipe to make. It literally takes minutes to make.
I have made this as one large pie and I have made 4 smaller pies, I'll give instructions for both, as both methods are great.
Also the filling needs to cool completely once cooked, so you either need to make it early in the day and allow it to cool, or make it the day before and refrigerate overnight. Make the pastry just before needed, pour in cold filling, cover and bake.
You could use store bought shortcrust pastry for the base (but this pastry is far superior) and puff pastry for the top, the base pastry is so easy to make, you should try it.
Now if you want to make 6 medium sized pies. Just use the homemade pastry for the bases and top with store bought puff pastry. This combination was perfect. In the picture above, puff pastry was used for the tops.
In the picture of the individual ones I had some with full pastry tops, some with a lattice pattern, I did the lattice to not waste a puff pastry sheet. In the end they looked amazing and if you make a tight lattice it gives you just as much pastry as a full top.
Give this a go, it is really nice.
Recipe for the filling adapted from The Australian Women's Weekly Cookbook 'The Country Collection'
Makes 1 large pie or 4 smaller pies
12 pickling onions, peeled, halved
6 rindless bacon slices, sliced thinly
2 tablespoons olive oil
400g swiss brown mushrooms
1kg chuck steak, trimmed, cut into 2cm pieces
1/4 cup plain flour
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1/2 cup finely chopped fresh flat leaf parsley, optional
150g butter, chopped
2/3 cup (160ml) water
375g plain flour
1/2 teaspoon sea salt flakes
1 egg, lightly beaten
Cook bacon in heated large heavy based saucepan, stirring, until crisp. Drain on absorbent paper.
Cook onions, in same pan, stirring, until browned. Remove from pan.
Heat 2 teaspoons of the oil in the same pan; cook mushrooms, stirring, until browned. Remove from pan.
Coat beef in flour, shake off excess flour. Heat remaining oil in same pan; cook beef, in batches, until browned. Remove from pan.
Return bacon, onion and beef to the pan with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to the boil. Reduce heat, simmer, covered 1 hour. Add mushrooms, simmer uncovered, for further 40 minutes, or until beef is tender and the mixture has thickened to your liking for a pie. Stir in parsley, if using.
Allow to cool completely.
Once the meat is cold. Preheat the oven to 200C.
To make the pastry, place the butter and water in a medium sized saucepan over high heat and bring to the boil. Remove from heat and add the flour and salt until a smooth dough forms.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. I kneaded it until had cooled.
Large Pie: If you are making one large pie, cut off 2/3 of the pastry and roll out into a circle 2mm thick. Place in a lightly greased pie dish, if you have any gaps, use some of the of the pastry to fill in gaps, the pastry can be pressed to shape also, it is easy to work with. Spoon in all of the beef mixture. Roll out the remaining pastry to 2 mm thick, it needs to be large enough to cover the mince mixture. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pie. Brush with egg and cook for 50-60 minutes or until the pastry is cooked through and golden.
Small Pies: Roll all of the pastry out to 2mm thick and cut out 4 x 16cm rounds. Line 4 x 9.5cm round lightly greased pie dishes with the pastry. Divide the beef mixture between the pastry cases. Cut out 4 x 12.5cm rounds from the remaining pastry and use to top the pies. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pies. Brush with egg and cook for 30-35 minutes or until the pastry is cooked through and golden.
Allow to sit for 30 minutes to make the sauce cool enough to eat and thicken again slightly.
Pin it: www.pinterest.com.au/pin/399413060706290349/