INGREDIENTS
3 T oil
knob of butter
250 g brown mushrooms, quartered
sea salt and freshly ground black pepper, to taste
500 g minced beef
2 sprigs thyme
2 cloves garlic, chopped
125 ml dry white wine (or chicken stock with a dash of vinegar)
125 ml cream
1 sheets puff pastry
1 free-range egg, beaten
COOKING INSTRUCTIONS
Preheat the oven to 180°C.
Heat 1 T of the oil and a knob of butter in a pan. Pan-fry the
mushrooms until tender. Season, then set aside.
Heat the other 2 T oil in the pan. Brown the mince then adds the
thyme, garlic and white wine (or chicken stock).
Reduce by half, then add the mushrooms and cream. Cook until the
cream thickens.
Place the filling in pie dish. Roll out the puff pastry.
Top the beef with a pastry sheet and crimp the edges using a
fork.
Brush the pie with egg and bake for 20 minutes, or until golden.
Serve with chips and gravy or a large salad.
Bron/Source Rainbow
Meat Group
Repost
Kaalvoet/Barefoot Chef