The Steak and Wild Mushroom Pie Recipe is a quick puff pastry recipe is incredibly useful in your repertoire, but use store-bought pastry if you’re short on time.
Chilling time:
1 hr
Special equipment:
2 quart pie dish
Ingredients:
1lb 2oz (500g) mixed wild
mushrooms, sliced, or 3oz (75g)
dried wild mushrooms
¼ cup all-purpose flour
salt and freshly ground black pepper
2 1⁄4lb (1kg) sirloin steak, cut into 1in
(2.5cm) cubes
3 cups beef stock or water, plus
extra if needed
4 shallots, finely chopped
leaves from 6 parsley sprigs,
finely chopped
For the quick puff pastry:
1 1⁄3 cups all-purpose flour,
plus extra for dusting
salt and pepper
12 tbsp cold unsalted butter
1 egg, beaten, to glaze
Method:
1 Preheat the oven to 350°F (180°C) and slice the mushrooms.
2 Season the flour with salt and pepper. Toss the steak in the flour to coat.
3 Put the meat, mushrooms, and shallots in a casserole. Add the stock and heat, stirring well.
4 Bring to a boil, stirring constantly. Cover and cook in the oven for 2–21⁄4 hours, until tender.
5 To make the pastry, sift the flour and ½ tsp salt into a bowl. Rub in a third of the butter.
6 Mix to a dough with ½ cup water. Chill in the refrigerator for 15 minutes.
7 Roll out the dough on a lightly floured surface to a 6 x 15in (15 x 38cm) rectangle.
8 Dot the rest of the butter over two-thirds. Fold the unbuttered side over half the buttered side.
9 Fold the dough again so the butter is completely enclosed in layers of dough.
10 Turn it over and roll over the edges to seal. Wrap in plastic wrap and chill for 15 minutes.
11 Roll to 6 x 18in (15 x 45cm), fold in thirds, and make a quarter turn. Seal. Chill for 15 minutes.
12 Repeat step 11 three more times, chilling the dough for 15 minutes between each turn.
13 Add the parsley to the meat and season to taste. Spoon it into the dish.
14 Increase the heat to 425°F (220°C). Flour a work surface and roll out the dough.
15 Cut a strip from the edge. Moisten the rim of the pie dish and press the strip onto it.
16 Place the rolled-out dough over the pie. Press firmly to seal it to the rim of the dish.
17 Brush with the beaten egg. Make a hole in the center of the lid to allow steam to escape.
18 Chill the pie for 15 minutes, then bake for 25–35 minutes, until golden brown. If browning too quickly, cover with foil. PREPARE AHEAD The pie filling can be made 2–3 days ahead.
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| Steak and Wild Mushroom Pie |
