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Mirror, mirror on the wall, who’s the tastiest of ‘em all?

3 months ago

Mirror, mirror on the wall, who’s the tastiest of ‘em all?

beef and mushroom pie

At first sight, the golden pastry of this pie will instantly capture your eyes. But once you take a bite, the tender beef will immediately spoil your taste buds, fighting for your attention away from its delicious-looking surface. Indeed, this beef and mushroom pie is beautiful inside and out.

Beef and Mushroom Pie
Makes 3-4 servings

 

PASTRY

2 cups All-purpose flour

1 cup Cold diced butter

1 Tbsp Sugar

¾ Tbsp Salt

2 Tbsps Ice water

1 tsp White wine vinegar

 

FILLING

400g Beef shoulder, cut into 1-inch cubes

2 ½ Tbsps Flour

  • Cooking oil

1 ¼ cups Diced onions

7 cloves Garlic, minced

½ cup Red wine

1 cup Sliced fresh mushrooms

4 ½ Good quality beef stock

  • Salt and pepper

 

  1. Make the pastry by placing the flour in a food processor with the sugar and salt. Add the ice cold butter and pulse until it comes together. Be careful not to overwork it.
  2. Once the butter has just been incorporated, add the ice cold water and vinegar and pulse until smooth.
  3. Remove from the processor. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
  4. Start making the filling by dusting the beef cubes in seasoned flour. Fry in oil until brown all over. Remove from the pot, reduce the heat, and add the onions and garlic. Sauté until cooked.
  5. Add the browned beef back to the pot. Add the red wine and reduce by more than half. Add the beef stock and sautéed mushrooms and simmer until beef is tender, and the sauce is nice and thick. Season with salt and pepper. Chill in the refrigerator.
  6. Roll out the chilled pastry to about 2-3 cm thickness, and cut out two large disks big enough to cover your pie plate. Place one pastry disk in the base making sure to tuck it into the corners.
  7. Spoon the meat filling inside the pie until full. Brush the other disk with egg wash and cover the pie. Trim off the excess pastry on the sides, and pinch the two together using your fingers or pressing with the tines of a fork.
  8. Refrigerate for 20 minutes. Brush with egg wash on top and bake at a preheated 350˚F oven for 20-25 minutes until the pastry is golden brown.

 

Recipe by Chef Hylton Le Roux
Photographed by Zac Moran of Studio 100

 

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