Beef and Mushroom Pie Recipe
I've been in the kitchen! Finally, after 6 months of not really cooking - I sure miss cooking. I remember when I used to cook every day back in Aberdeen. It's harder to find a lot of ingredients over here, so because it's rare, it bumps up the price. Sometimes it's cheaper to eat out :) oh and tastier to eat out.
I haven't been able to find puff pastry here in Korea, so had to make my own "rough puff pastry" - which worked a little.
Pie base ingredients:
200g plain white flour
1/2 tsp salt
125ml cold water
Pie base method:
1. Sift the flour and salt into a large mixing bowl.
2. Cut the butter into chunks and add to the flour.
3. Use two knives and incorporate the flour and the butter together. Do it until the flour is mixed in but you can still see chunks of butter.
4. Make a well in the middle of the mix, and add 80% of the water.
5. Form the mix into a dough, cling film and refrigerate for 20 minutes
6. Form the dough into a square block.
7. Roll the dough in one direction only, until it gets to around 20 cm in length.
8. Fold the top third to the middle and the bottom third up the way.
9. Turn the dough a quarter turn.
10. Roll it out again, and fold the top and bottom thirds into the middle. Repeat until you've done this 6-7 times.
11. Cling film and refrigerate the dough for 1 hour before use (I only waited 30 minutes).
Braising beef 800g
Carrots x 2
Onions x 1 large
Leek x 2
Beef Gravy 350ml
Beef Stock Cube
Soy Sauce 3 Tbsp
Cornflour 1 Tbsp mixed with water
Salt to taste
1. Dice all of the vegetables into small chunks.
2. Lightly fry the vegetables until they become soft.
3. Brown the beef with the vegetables.
4. Make the gravy with the stock cube and soy sauce and pour into the pan.
5. Add the cornflour mix and add salt to taste.
6. Cook for a minimum of 3 hour on low.
Assembling the pie:
1. Roll the dough out until it gets to around 2mm thickness.
2. Use a large cookie cutter, or something round to cut circles out of the dough (or if you're making large pie, one huge circle).
3. Place the circle into a muffin tray. Make sure that the dough sticks all the way out of the holes.
4. Spoon the stew mix into the centre of the dough.
5.. Cut smaller circles out of the dough and place on top.
6. Using your fingers, crimp the dough together. Use a fork to help. Try to minimize any holes!
7. Bake in the oven for around 45 minutes at 200 degree Celsius (or until golden).
Depending on how well you crimped the pastry together, the pies will burst open and ooze out of the sides. Don't worry though, it'll dry up and seal itself.
Serve how you wish. I had it with mashed potatoes and honey carrots. David had it with salad as he hates potatoes. Oh and don't forget the gravy!!