
Beef and Wild Mushroom Pie
Find out how to make beef and wild mushroom with this recipe – made with Jus-Rol’s all butter puff pastry, best served with creamy mash.
Quick Stats
Moderate
16 Servings
55 minutes bake time
Beef and Wild Mushroom Pie
Find out how to make beef and wild mushroom with this recipe – made with Jus-Rol’s all butter puff pastry, best served with creamy mash.
Ingredients
- 500gm Jus-Rol™ Frozen All Butter Puff Pastry Block
- Beaten egg to glaze
- 250 g Bacon, diced
- 1.5 kg Braising/stewing beef, cubed
- 5-6 tbsp oil
- 1 kg Shallots, peeled
- 3 tbsp flour
- 1.5 ltr Red wine
- 1 kg Mushrooms (we used Portobello sliced and Chestnut mushrooms quartered)
- 30 g Wild Dried Mushrooms
- Few sprigs of fresh thyme
- Salt & pepper to taste
Equipment required
- Pie Dish
- Pie Funnel
- Pastry Brush
- Saucepan
Techniques Used
-
How to Make Puff Pastry Pie Tops
How to Make Puff Pastry Pie Tops
- When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry. Roll out pastry large enough to cover dish and with some spare. Cut a strip slightly wider than the dish rim, from the sides of the rolled pastry.
- Brush rim with water or beaten egg. Place pastry strip on rim and press firmly, continue with further strips until all rim covered. Brush rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Puff Pastry’ section and gently unroll it over the pie dish. Press pastry edges firmly.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Keep trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against cut edge and gently tapping the pastry edge all round.
- Make a fluted edge by pressing your thumb of your left hand firmly down on the top of the pastry on the opposite side of the dish from you, whilst drawing the back of a knife inwards, against your thumb as shown. Continue until all edge is fluted. Make a small steam escape hole in centre of lid.
- Re roll trimmings as described in the ‘Rolling out Puff Pastry ‘ section, cut out several strips of pastry.
- Holding the knife at an angle, cut the strips diagonally to give diamond shapes. With the point of the knife mark veins on the pastry ‘leaves’.
- To make a ‘stalk’ cut slightly narrower strips and roll them beneath opened hands to form long cylinders.
- Finally, make ‘berries’ by gently pinching off a small piece of pastry . Roll it in the palm of your hand with the fingers of the other hand to form small balls/ berries.
- Brush pie top with beaten egg. Lay the leaves, stalks and berries on in your chosen pattern and press gently onto lid. Brush again before baking.
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Sauté the bacon and beef in heated oil until just browned. Remove with slotted spoon.
- Add onions to pan, cook for 5 minutes or until just beginning to turn golden, stirring occasionally.
- Return beef and bacon to pan and stir in flour, cook for two minutes, then gradually stir in red wine and herbs.
- Bring to boil and then simmer for 20 minutes. Add salt and pepper to taste. Stir in mushrooms then allow to cool.
- Place cooled pie filling in 1 large tin or dish or 3 x 26cm dishes. Place pie funnel in centre of filling.
- Roll out pastry large enough to cover dish(es), with a little extra over. Brush rims with egg glaze, cut strips from edge of pastry and use to cover rims, glaze with beaten egg.
- Cover pie filling with pastry to form a lid. Press down edges and trim excess pastry, knock up edges.
- Glaze with beaten egg. Bake until pastry is puffed and golden, (approx. 25 minutes for small dishes, 50-55 minutes for large size)