MCGUIRE'S STEAK AND MUSHROOM PIE
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.
STEAK & MUSHROOM SHORTCUT PASTRY PIE
Entered for ZWT. By Australian chef Brigitte Hafner. Very English dish, but updated. Gravy beef is beef shin, also called diced beef; it is tougher and less expensive than chuck beef. If you can't find gravy beef, you can use stew meat. If you feel rich, indulge in blade steak. If you opt for refrigerated pie crusts, the secret is to brush it first with egg white and refrigerate for 10 minutes before putting in the filling (it keeps the pie crust from getting soggy). Most of the preparation time is for preparing the pie crust after the filling has completed, allowing the filling to cool off.
Provided by KateL
Categories Pot Pie
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- FILLING:.
- Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
- Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
- Add the butter and flour and cook for a few minutes, stirring.
- Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
- Cover and cook for 1 1/2 hours or until the meat is tender.
- Add the mushrooms and cook for five more minutes, then leave to cool.
- PASTRY:.
- Take the butter out of the fridge half an hour before using.
- Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 180C/350°F.
- Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
- Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
- ASSEMBLE:.
- Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
- Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
- Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.
Nutrition Facts : Calories 861.8, Fat 56.4, SaturatedFat 30.2, Cholesterol 148.5, Sodium 1053.1, Carbohydrate 62, Fiber 3.5, Sugar 4, Protein 14.4
EASY BEEF HAND PIES RECIPE BY TASTY
Here's what you need: large onion, green pepper, ground beef mince, sweet basil leaves, chili flakes, cinnamon, salt, dried mixed herbs, beef seasoning, puff pastry, eggs, soy sauce, garlic
Provided by Simple 'n Tasty Food Blog
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
- Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
- Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
- Dab some water around the edges of the puff pastry and fold to make a "pie shape". Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
- Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
- Serve alongside tomato sauce.
Nutrition Facts : Calories 819 calories, Carbohydrate 56 grams, Fat 54 grams, Fiber 2 grams, Protein 25 grams, Sugar 2 grams
STEAK AND VEGETABLE PIE
Make and share this Steak and Vegetable Pie recipe from Food.com.
Provided by TDUB8239
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut steak or roast in chunks and brown in oil and 1 Tblsp butter.
- Reduce heat and saute mushrooms, garlic, onions, carrots, peas in same pan until tender.
- Transfer meat and mushrooms to pie dish, leaving juices.
- To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
- Stir in just a bit of broth or water until a smooth gravy is formed.
- Stir in red wine, water and beef bouillon
- Pour over meat and vegis in pie dish and begin baking @ 400 for 30 minutes.
- Top with biscuits and bake 15 minutes more or until browned.
Nutrition Facts : Calories 304.5, Fat 15.6, SaturatedFat 6.3, Cholesterol 65.6, Sodium 432.1, Carbohydrate 17.9, Fiber 4.3, Sugar 6.2, Protein 22.3
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