Description
A delicious pie filled with savory beef, mushrooms, and creamy sauce, all wrapped in flaky puff pastry.
Ingredients
Scale
- 500g beef chuck, cubed
- 200g mushrooms, sliced
- 2 sheets puff pastry
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1/2 cup cream
- 1 tsp thyme
- to taste salt and pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F).
- Cook Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- Sauté Vegetables: In the same skillet, add onions and garlic. Cook until onions are translucent. Add mushrooms and cook until tender.
- Make Sauce: Sprinkle flour over the mushrooms, stirring to coat. Gradually add beef stock, stirring constantly, until the mixture thickens. Stir in cream, thyme, salt, and pepper.
- Combine: Return beef to the skillet. Simmer on low heat for about 15 minutes, stirring occasionally.
- Prepare Pastry: Roll out one sheet of puff pastry to fit your pie dish. Place into the dish, trimming excess.
- Fill Pie: Pour the beef and mushroom mixture into the pastry-lined dish.
- Top with Pastry: Roll out the second sheet of puff pastry and place over the pie filling. Trim and crimp the edges to seal. Make small cuts on top for steam to escape.
- Egg Wash: Brush the top with beaten egg for a golden finish.
- Bake: Bake in preheated oven for 25-30 minutes, until the pastry is golden brown and puffed.
Notes
- For added flavor, deglaze the skillet with a splash of red wine after browning the beef.
- Use a mix of mushrooms for a richer flavor.
- Let the pie rest for 10 minutes before serving to allow the filling to set.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British