Puff pastry beef and mushroom pie recipe
This rich beef pie is made with mushrooms and Parma ham for a delicious savoury flavour. It can be frozen in advance.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Pie dish
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Heavy-based saucepan
- Skillet
- Kitchen scale
- Measuring spoon
- Oven
- Stove
- Plate
- Spoon
- Paper towel
- Plastic wrap
- Aluminum foil
- Kettle
Ingredients
- 1 tbsp vegetable oil
- 900g shin of beef, or braising steak, cut into 5cm pieces
- 3 tbsp plain flour, plus extra for dusting
- 800ml strong beef stock, hot
- 4 fresh thyme sprigs
- 30g butter
- 2 small shallots, finely chopped
- 2 garlic cloves, finely chopped
- 250g portobello mushrooms, brushed clean, finely chopped
- 15g dried porcini mushrooms, soaked in 100ml boiling water
- 3 tbsp brandy or cognac
- 12 slices (about 135g) Parma ham
- 375g all-butter puff pastry
- 1 medium free-range egg, beaten
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