Beefy Mushroom Pie
4 bay leaves
6 whole cloves
4 sprigs of thyme
Make your own Sour Cream Pastry or buy Woolworths All Butter Puff Pastry.
We have used our famous Sour Cream Pastry for the pie in the photograph (left over pastry freezes very well).
Prepare meat in advance and leave overnight in the fridge
Cube the meat, reserve the bones.
Use our Garlic Pepper Seasoning as a dry marinade to rub all over the meat, drizzle meat with olive oil, cover and refrigerate.
Next day or 8 hours later
Adjust oven rack to one slot below the middle position.
Preheat oven to 160°C.
Use a medium/large heavy bottomed ovenproof casserole dish with a lid. Brown bones and meat in batches in olive oil, remove and keep on one side.
Add a little more oil and brown the onions after seasoning them with Green Onion Seasoning.
Add the garlic, stir-fry briefly. Sprinkle the flour over and stir in.
Add water and Beef Stock sachets.
Make a bouquet garni by tying bay leaves, cloves and thyme sprigs in a 10 cm x 10 cm muslin cloth.
Use cotton string ±30 cm long to tie everything together (the string must be long enough to hang over the edge of the pot).
Add the meat back into the pot. Nestle the Bouquet Garni into the sauce and tie the string to the pot handle. Cover with a tight fitting lid and put into the oven.
Bake for 2 1/2 hours.
Sauté the mushrooms in butter and 1 T (15 ml) of olive oil.
Remove pot from the oven, remove the bones and discard Bouquet Garni. Stir in mushroom mixture, cover with lid and bake for another 30 minutes.
Leave to cool.
Dish into a large cast iron skillet or oven proof pie dish.
Cover with pastry, brush with egg wash. (See Ina’s Tip)
Remember, do not prick the pastry as the steam will help to puff it up nicely. Leave the pastry covered pie to rest in the fridge for 30 minutes, or overnight.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Bake for 35 – 40 minutes.
Egg Wash: Beat 1 egg with 1 T (15ml) water, a pinch of salt and sugar and paint on pie. Don’t get egg wash on the cut edges of the pastry because it will prevent the pastry from puffing up to its full extent. Add pastry leaves and also brush them with egg wash.