Skip to main content

Mini Beef & Mushroom Pie

If staying in on a Saturday night I always like to go for a comforting dish and now that the weather is getting slightly chillier both my husband and I fancied a proper English style pie while watching X-Factor.

Ingredients:
(Serves Two)
  • Handful of Dried Porcini Mushrooms
  • x2 Small Beef Fillets
  • 1 tbsp Butter 
  • x2 Shallots, chopped
  • 1/2 Garlic clove, chopped 
  • x2 packs of Chestnut Mushrooms, finely chopped
  • 50ml Sherry/White Wine (Optional) 
  • Thyme
  • 1 pack of Jus Roll Puff Ready Rolled Pastry
  • Parsley
  • 1 Egg, beaten
  • Salt & Pepper
  • Extra Virgin Olive Oil
Preheat Oven to 180C.

Soak the porcini mushrooms in hot water, set aside.

Heat a pan until piping hot, add a drizle of olive oil, season the meat with salt and pepper and sear on each side for about a 1min on each side, set aside on a plate. 

Add the butter to the pan followed by the shallots and garlic, cook until soft. Add the fresh mushrooms and cook for about 5mins stirring regularly. Drain the porcini mushrooms, roughly chop then add to the pan with the sherry/white wine. Cook until almost all of the liquid evaporates. Add thyme, salt and pepper to taste.

Cut the pastry sheet in half. Using only half of the mushroom mixture put a generous spoonful in the middle of both pieces of the pastry then place the beef fillets on top. Gather the pastry and fold over the to make little parcels. Turn over score the tops, brush the egg was all over and pop on a greaseproof baking tray and bake for 25mins.

The remaining mushrooms I like to serve as a side with plenty of parsley and a light drizzle of olive oil.



Tried It? Liked It? Tweaked It? Let me know!


Patz x

Comments

Popular posts from this blog

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!


Ingredients:
(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table.

Ingredients:
1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.

Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed.

Time to get your hands dirty and make those burger patti…

Oaty Crumble

A crumble isn't a crumble if the topping isn't right... am I right?

I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!

In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb

There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! Thi…