My husband made a request for pies recently, and I decided to make a big batch so we could have some in the freezer. I had some beef stewing steak in the freezer which would go nicely with some mushroom I hadn't used yet, so beef and mushroom pies were on the menu! I find slow cooking the filling gets the best results. I use the traditional style, white, blue-rimmed pie dishes that come in individual sizes.
Ingredients
(makes 4 individual pies or one large pies)
300g beef stewing steak
1 onion
150g white mushrooms
50 ml red wine
250ml beef stock
500g shortcrust pastry
1 tbsp milk
1-2 tbsp gravy granules
Method
1. Chop the stewing steak into manageable pieces and put in the slow cooker.
2. Chop the onion into medium chunks and add to the cooker with the red wine and the beef stock.
3. Cook on high for 4-5 hours, medium for 5-6 or low for 7-8.
4. One hour before the end of cooking, chop the mushrooms into quarters and add them to the liquid.
5. When the meat is really tender, switch off the cooker and add the gravy granules if the sauce needs thickening. Leave to cook a little with the lid off.
6. Roll out the pastry on a floured surface and place one of the pie dishes on top to cut the right size rectangle. Lay the rectangle over the pie dish and gently press into the shape. trim the edges with a sharp knife.
7. Repeat for the other pie dishes.
8. Spoon the meat into the pies, filling them quite close to the top, but leaving some space.
9. Lay pastry over the top and trim the edges again.
10.Pierce the top twice with a sharp knife and then press a fork into the edges all the way round. Brush the top with milk.
11. Cook for ten minutes at 200 (190 fan, gas mark 6) to crisp the pastry and then for a further 20 minutes at 170 (160 fan, gas mark 4).
11. Serve with carrots and mash!
Ingredients
(makes 4 individual pies or one large pies)
300g beef stewing steak
1 onion
150g white mushrooms
50 ml red wine
250ml beef stock
500g shortcrust pastry
1 tbsp milk
1-2 tbsp gravy granules
Method
1. Chop the stewing steak into manageable pieces and put in the slow cooker.
2. Chop the onion into medium chunks and add to the cooker with the red wine and the beef stock.
3. Cook on high for 4-5 hours, medium for 5-6 or low for 7-8.
4. One hour before the end of cooking, chop the mushrooms into quarters and add them to the liquid.
5. When the meat is really tender, switch off the cooker and add the gravy granules if the sauce needs thickening. Leave to cook a little with the lid off.
6. Roll out the pastry on a floured surface and place one of the pie dishes on top to cut the right size rectangle. Lay the rectangle over the pie dish and gently press into the shape. trim the edges with a sharp knife.
7. Repeat for the other pie dishes.
8. Spoon the meat into the pies, filling them quite close to the top, but leaving some space.
9. Lay pastry over the top and trim the edges again.
10.Pierce the top twice with a sharp knife and then press a fork into the edges all the way round. Brush the top with milk.
11. Cook for ten minutes at 200 (190 fan, gas mark 6) to crisp the pastry and then for a further 20 minutes at 170 (160 fan, gas mark 4).
11. Serve with carrots and mash!
Looks delish....should the filling be cooled before spooning into the pie cases ?
ReplyDeleteHello, Not it doesn't need to be cooled, as long as you're putting the, straight into the oven.
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