Beef And Mushroom Pies

With golden pastry and a tender beef bourguignon-style filling, these pies are the ultimate weekend comfort food.

The ingredient of Beef And Mushroom Pies

• 1 tbsp 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 massel 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

The Instruction of beef and mushroom pies

• preheat oven to 150u00b0c heat half the oil and 10g of the butter in a flameproof casserole dish over high heat add one quarter of the beef and cook stirring for 3 4 minutes or until brown transfer to a heatproof bowl repeat in 3 more batches with the remaining beef reheating the pan between batches
• heat the remaining oil and 10g of the remaining butter in the same pan add the onions and cook stirring for 5 minutes or until golden transfer to the bowl with the beef add the mushrooms to pan and cook stirring for 5 minutes or until tender add the bacon and garlic and cook stirring for 5 minutes or until brown transfer to the bowl
• melt the remaining butter in the pan over medium heat until foaming add the flour and cook stirring with a wooden spoon to dislodge any bits that have cooked onto the base for 2 minutes or until the mixture bubbles return the beef mixture to the pan add the wine and stock and cook stirring for 1 minute or until combined bring to the boil remove from heat stir in the rosemary thyme and bouquet garni season with salt and pepper bake in oven covered stirring occasionally for 2 hours or until the beef is tender and the sauce thickens slightly set aside for 30 minutes to cool
• increase oven to 200u00b0c spoon the beef mixture among six 375ml 1 1 2 cup capacity ovenproof dishes use a 10cm round pastry cutter to cut three discs from each pastry sheet brush the top edge of one of the dishes with a little of the egg top with a pastry disc and press the edges to seal repeat with the remaining egg and pastry discs brush pies with any remaining egg and decorate with leftover pastry place pies on a baking tray bake for 20 minutes or until pastry is golden and puffed
• top the pies with the extra thyme sprigs and serve immediately

Nutritions of Beef And Mushroom Pies

fatContent: 778 184 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 54 grams protein
sodiumContent: 207 milligrams cholesterol

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