About this recipe:This is a rich, savoury meat pie. You can use any mushrooms you can get but I like the flavour combination of crimini, portobello and oyster mushrooms. Use supermarket pre-packaged pastry - it's so much easier!
750g steak, cut into small cubes
Salt and freshly cracked pepper to taste
3 tablespoons vegetable oil
½ medium onion, finely diced
250g crimini button mushrooms
125g portobello mushrooms, stem trimmed, halved and sliced
125g oyster mushrooms, stems trimmed and sliced
2 garlic cloves, crushed
250ml beef stock
60ml red wine
1 teaspoon of fresh thyme or 1/2 teaspoon dried
2 sheets of premade puff pastry (to fit a 23cm pie tin)
Season the steak with salt & pepper. Coat in flour, shaking off excess. Reserve leftover flour.
Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then set aside. Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has evaporated. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.
Slowly add the stock while stirring constantly to ensure you don’t get lumps of cooked flour. Add wine, thyme and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room temperature and refrigerate until well chilled.
Preheat oven to 220 degrees C .
Place one sheet of pastry in the bottom of a 23cm pie dish. Fill with beef and mushroom mixture before topping with second layer of pastry.
Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.
Bake for 20 mins. Reduce the heat to 180 C and cook for a further 25 minutes.