A classic and warming steak and mushroom pie recipe for winter that the whole family will love! Easy and delicious, just prepare and cook the filling to start, allow to cool, then top with Carême butter puff pastry and bake.
1 x (375g packet) Carême All Butter Puff Pastry, defrosted
20g dried porcini mushrooms
200ml hot water
1 tablespoon olive oil
2 large brown onions, chopped
2 garlic cloves, sliced
250g Swiss brown mushrooms, sliced thickly
800g chuck steak, cubed
3 tablespoons flour
2 bay leaves
400ml beef stock
Salt and pepper, to taste
1 egg, beaten
24cm deep ceramic pie dish
In a bowl cover the dried porcini with the boiling water and set aside for 20 minutes to infuse.After 20 minutes remove and finely chop the porcini mushrooms and retain the soaking liquid.
Heat oil in a large heavy bottomed pot.Add the onions and garlic and cook for 8-10 minutes, add Swiss brown mushrooms and cook for 3-4 minutes, stirring. Remove from the pan and set aside. Add the meat to the pan fry for 5 minutes until browned on all sides. Sprinkle the flour over the meat and season with salt and pepper. Cook, stirring for 1 minute then return the mushroom mixture to the pan and add the bay leaves, stock, porcini mushrooms and the porcini soaking water.Cover and simmer gently on low heat for 60 minutes then uncover and simmer for an additional 30 minutes to reduce, stirring occasionally, until the meat is tender.Transfer to a pie dish and set aside to cool.
Preheat oven to 200C fan-forced. Top filling with puff pastry and cut a slit in the top for air to escape (or cut a hole in the pastry and use a pie funnel). Brush pastry with beaten egg and bake for 35 to 40 minutes until the top is golden.Check the pastry after 20 minutes if already golden reduce heat to 180C fan-forced.