Monday, 11 March 2013

Steak & Mushroom Pie

After yet another manic Monday at work, topped off with a dusting of snow, when I got home this evening, all I wanted to do was make a winter warmer dinner. Molly is a big fan of pies, and I nipped into Aldi on the way home to pick up some beef along with some other ingredients to put into a delicious Steak & Mushroom Pie. I've been getting a little more adventurous recently and make the effort to make my own pastry, even on workday evening. I was really pleasantly surprised by this hot water crust pastry and how unbelievably easy it was to put together! But more importantly how delicious it tasted. This pie is undoubtedly the perfect solution to a cold and miserable Monday and is delicious reheated as lunch the next day.

Steak and Mushroom Pie

For the hot water crust pastry
70g butter
220g plain flour
100ml water
Pinch of salt
1 egg (beaten)

For the filling
350g stewing beef or stir fry steak
3 tbsp olive oil
200g mushrooms (quartered)
180g carrots (cut into large chunks)
1 large onions (finely chopped)
3 cloves of garlic (peeled and diced)
250ml beef stock
150ml Guinness
1 tbsp thyme

For the pastry
1. Place the butter and water in a saucepan stirring continuously until the butter melts and the 
    mixture comes to the boil. 
2. Place the flour and salt in a large mixing bowl. Create a well in the centre, and add the egg. 
    Next pour the hot butter mixture over flour and egg and combine using a wooden spoon, until 
    a dough is formed. Spread the mixture out on a large plate or glass chopping board to cool 
    for a few minutes.
3. Next, sprinkle some flour over the pastry and bring together into a dough ball. Knead gently, 
    before placing in cling film and putting the pastry in the fridge for 20-30 minutes to cool.

For the filling
1. In a casserole dish, heat some olive oil and brown the meat and season well with salt and   
    pepper. Once browned remove from the pot. Next add the onions and garlic, and cook for 2-
    3 minutes until softened, then remove. Finally add the carrots and mushrooms, along with a  
    tablespoon of olive oil and cook for 4 minutes.
2. Return the beef, garlic and onions to the pot and place on the heat. Next add the stock and 
    Guinness and bring to the boil. Place the pot in the oven at 170C for 1 hour and 10 minutes 
    with the lid on.
3. After 1 hour, remove the dish from the oven. Transfer the contents into a pie dish 
    (approximately 8 inches). Roll out the pastry on a floured surface, a little wider than the 
    diameter of the pie dish. Place the pastry on top of the dish and press down gently so it is 
    sealed. Decorate as desired, and brush the top of the pastry with beaten egg. Place in the 
    oven at 220C for 15 minutes. Then turn the oven down to 200C and cook for a further 20 
    minutes or until the pie is golden brown.

E-D's Notes
- Roll out any excess pastry and cut out little shapes to decorate the top. I opted for stars on this 
- The quantities above will serve 2-3 people, depending on how hungry your diners are. If 
   serving this dish with potatoes the above quantities will serve 4 people. When doubled this 
   recipe will make more than enough for six people at a dinner party. 

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