Peppered beef & mushroom pies
Feb 29, 1976 1:00pm- 1 hr 15 mins cooking
- Makes 8 Item
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Ingredients
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
Method
Peppered beef & mushroom pies
- 1Preheat oven to 200°C *180°C fan forced). Grease eight 9cm x 11.5cm (3¾-inch x 4¾-inch) oval pie tins.
- 2Using an upturned pie tin as a guide, cut out eight ovals from puff pastry sheets. Refrigerate until needed.
- 3Cut 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.
- 4Heat half the oil in a large saucepan over high heat, cook mushrooms, stirring, for 8 minutes or until well browned. Remove from pan.
- 5Heat remaining oil over medium-high heat in same pan, cook onion, stirring, until soft. Add beef, cook, stirring, over high heat until browned.
- 6Blend 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.
- 7Fill 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.
- 8Bake pies for 30 minutes or until pastry is golden.
Notes
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.