Chef’s Corner
600g puff pastry 2kg diced beef - lean - fat trimmed 2 cups red wine 500g mushrooms 2 onions, raw 2 teaspoons beef stock powder 1 litre water ½ cup plain flour Individual Beef & Burgundy Pies Makes approximately 8-10 individual pies
2 tablespoons olive oil 2 eggs, raw - whisked ½ teaspoon salt ½ teaspoon pepper
1. Coat the beef in plain flour, then brown in small batches. 2. Mix 1 litre of water with the beef stock powder and red wine, and pour into a deep ovenproof dish. 3. As the meat is browned, add it to the dish. 4. Brown the onions and mushrooms, then add to the dish. 5. Cover and place in a moderate oven for at least two hours. 6. Remove from the oven, check the seasonings and cool slightly. 7. Spoon the mixture into individual ramekins and cover with puff pastry. 8. Brush the pastry with the whisked egg mix. 9. Increase the oven temperature to hot (190 degrees) and bake for a further 15 minutes (approx.), until golden brown. 10. Serve hot.
11
Made with FlippingBook Online newsletter