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Beef & red wine pie |
|
| Make the pastry | |
175g plain flour Pinch of salt |
Sift the flour into a large bowlbowl |
125g butter chilled for 3o mins in freezer |
Dip the butter into the flour & grate into the bowl. Mix with a knife until all the butter is coated with the flour. |
2 tbsp cold water |
Add the water a little at a time and continue mixing, then knead to form a smooth dough. cover and refrigerate for 30 mins. |
| Prepare the beef | |
700g stewing beef, cubed 4 tbsp plain flour Salt & pepper |
Toss the beef cubes in the flour until they are completely covered. |
| Pre-cook the filling | |
2 tbsp sunflower oil |
heat the oil in a frying pan |
Above beef cubes |
Stir fry in batches until golden brown, about 5 mins |
2 onions chopped 2 cloves garlic, peeled and crushed 1 tbsp fresh thyme, chopped |
Stir fry for about 10 mins |
300 ml red wine 150 ml beef stock |
Bring to the boil |
2 tsp worcester sauce 2 tbsp tomato ketchup 2 bay leaves |
Stir and simmer on a very low heat until the beef is tender about 90 mins, When cooked remove the bay leaves. |
| Cook the mushrooms | |
1 heaped tbsp butter 225 g button mushrooms |
Gently fry the mushrooms in a small pan until golden brown |
| Assemble the pie and bake in the oven | |
Above cooked beef Above cooked mushrooms |
Spoon the beef and mushrooms into a 2 pint pie dish and stir to mix. |
1 egg, beaten in a small bowl Above dough, rolled out to fit the pie dish |
Brush the rim of the pie dish with the egg, lay the pastry on top, press the edges to seal, then cut off any excess pastry. Make a slit in the pastry and brush all over with the beaten egg. Bake in a pre-heated oven at 200° C, until the pastry is golden brown, about 30 minutes. |