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Steak and Mushroom Pies - pastry

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pastry SHORTCRUST butter egg vegetable oil beef onion mushrooms flour ground nutmeg tomato Worcestershire sauce beef salt water
Viewed: 18 - Published at: a year ago

Ingredients

  • 2 whole To 4 Whole Sheets Of Puff Pastry, Depending On Type Or Size Of Pie (See Note)
  • 3 whole To 6 Whole Sheets Of Shortcrust Pastry, Depending On Type Or Size Of Pie (See Note)
  • Melted Butter Or Oil, For Greasing The Pans Or Tins
  • 1 whole Egg, Beaten
  • 1 Tablespoon Vegetable Oil, Divided
  • 1- 1/2 pounds, 2- 1/2 ounces, weight Cubed Beef
  • 1 Onion, Finely Diced
  • 7 ounces, weight Button Mushrooms, Chopped (If Using Canned, Drain Well)
  • 2 Tablespoons Plain Flour
  • 1/4 teaspoons Ground Nutmeg
  • 3/4 pounds, 1- 1/4 ounces, weight Tomato Paste, Or Less To Taste
  • 2 teaspoons Worcestershire Sauce
  • 1/2 cups Beef Stock
  • Salt And Pepper, to taste
  • 1/2 cups Water

Method

  • Note: The amount of pastry dough will depend on the size of pie you want to make.
  • This recipe can make various types or sizes of pies:
  • For 24 muffin tray size pies, youll need 6 sheets shortcrust pastry and 4 sheets puff pastry.
  • For 16 mini loaf tray size pies, youll need 4 sheets shortcrust pastry and 2 sheets puff pastry.
  • For 2 muffin tray size pies and a standard size pie, youll need 3 sheets shortcrust pastry plus 2 sheets puff pastry for the muffin pies, and 1 sheet of each for the big pie (or a total of 4 sheets shortcrust pastry and 3 sheets puff pastry).
  • For 8 mini loaf tray size pies and a standard size pie, youll need 2 sheets shortcrust pastry and 1 sheet puff pastry for the mini loaf pies, and 1 sheet of each for the big pie (or a total of 3 sheets shortcrust pastry and 2 sheets puff pastry).
  • For the pie filling:
  • Heat 2 teaspoons oil in a large saucepan or frying pan on medium to high heat.
  • (You will need a large saucepan to make the gravy, but I use a frypan to brown the meat.)
  • Brown beef, in batches if you have to, transferring the browned beef to a large bowl while you finish browning the rest of the beef.
  • At this point I changed from using a frying pan to a large, heavy-bottomed saucepan on medium heat.
  • Add remaining oil and onion and fry for 3 minutes over medium heat.
  • Add mushrooms and cook for a few minutes, or until soft.
  • Return beef to saucepan.
  • Add flour, nutmeg and tomato paste.
  • Stir for about 1 minute.
  • If you dont like a very thick tomato gravy, then add 1/2 cup of tomato paste.
  • However, I recommend trying it with the thick gravy.
  • Add the Worcestershire sauce and the stock.
  • Season with salt and pepper to taste.
  • Add the water.
  • The flour will make the mixture very thick, so the water is needed to thin it out.
  • Be careful, you dont want too much water because the mixture is going to go in pies.
  • With the lid on the saucepan, bring the mixture to a boil.
  • Once bubbling, reduce the heat.
  • Allow the mixture to simmer for 1 hour and 15 minutes with lid on saucepan.
  • Stir regularly.
  • Allow the mixture to cool slightly.
  • Defrost the pastry you are using.
  • Do this about 5 minutes before you need to make the pies.
  • To make the pies:
  • Preheat the oven to 200 degrees C (390 degrees F).
  • Grease muffin tin holes/mini loaf pans with butter or oil.
  • Do this liberally as we want the pies to come out easily.
  • Line each muffin/loaf hole with shortcrust pastry up to the rim.
  • I use a cup that is a centimeter or so bigger than the muffin holes to cut circles in the pastry.
  • The cup will cut through the pastry and you can peel it away to line the tray with.
  • If doing this in mini loaf pans, measure the mini loaf size and, adding a centimeter on either side of the rectangle, score the pastry to the size of the pan.
  • Using a knife cut out a rectangle and line the tray with the pastry.
  • Spoon filling into muffin/loaf holes.
  • Cut circles/rectangles of puff pastry to fit top of pies.
  • Press puff against shortcrust pastry to seal each pie.
  • Brush pies with beaten egg and make a small hole in centre of pie to release steam (poke with a fork).
  • Bake pies for 10 minutes.
  • Reduce oven heat to 160 degrees C (320 degrees F) and bake for 20-25 minutes.
  • The top of the pies should be flaky and a lovely golden brown.
  • Be careful not to burn the pastry.

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