Peppered beef & mushroom pies

  • 1 hr 15 mins cooking
  • Makes 8 Item
  • Print


Peppered beef & mushroom pies
  • 3 (sheets) puff pastry
  • 2 (sheets) shortcrust pastry
  • 1 tablespoon olive oil
  • 300 gram button mushrooms, chopped coarsley
  • 1 medium_piece (150g) brown onion, chopped finely
  • 600 gram minced (ground) beef
  • 2 tablespoon cornflour (cornstarch)
  • 1 1/2 cup (375ml beef stock
  • 2 tablespoon tomato paste
  • 2 teaspoon freshly ground black pepper
  • 1 egg, beaten lighly


Peppered beef & mushroom pies
  • 1
    Preheat oven to 200°C *180°C fan forced). Grease eight 9cm x 11.5cm (3¾-inch x 4¾-inch) oval pie tins.
  • 2
    Using an upturned pie tin as a guide, cut out eight ovals from puff pastry sheets. Refrigerate until needed.
  • 3
    Cut each sheet of shortcrust pastry into quarters to make eight squares. Roll squares out on a lightly floured surface until large enough to line each tin. Ease pastry into tins, press into bases and sides; trim edges. Prick bases with a fork. Line pastry with baking paper; fill with dried beans or rice. Place tins on oven trays. Bake 10 minutes. Remove beans and paper; bake further 5 minutes or until dry.
  • 4
    Heat half the oil in a large saucepan over high heat, cook mushrooms, stirring, for 8 minutes or until well browned. Remove from pan.
  • 5
    Heat remaining oil over medium-high heat in same pan, cook onion, stirring, until soft. Add beef, cook, stirring, over high heat until browned.
  • 6
    Blend cornflour and ¼ cup of the stock in a small bowl until smooth, stir in tomato paste. Return mushrooms to pan with cornflour mixture, remaining stock and pepper. Bring to the boil. Reduce heat, simmer, 3 minutes or until thickened. Cool.
  • 7
    Fill pastry cases with beef mixture. Brush edges of pastry with a little egg. Place puff pastry ovals on pies, press edges to seal. Brush tops with a little more egg. Cut a small slit in top of pies to allow steam to escape.
  • 8
    Bake pies for 30 minutes or until pastry is golden.


Pies will keep refrigerated in an airtight container for up to 2 days. They can be frozen uncooked or cooked. Uncooked pies can be baked from frozen. Thaw pies before re-heating.

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