BEEF, BACON AND MUSHROOM PITHIVIER (PIE)
This golden beef, bacon and mushroom pie is perfect for entertaining.
50 g (1/3 cup) plain flour
1.2 kg beef chuck steak, cut into about 12cm pieces
60 ml (1/4 cup) extra virgin olive oil
1 brown onion, coarsely chopped
125 g middle bacon rashers, cut into 3cm-pieces
250 g small cup mushrooms, sliced
500 ml (2 cups) salt-reduced beef stock
1 tablesoon Dijon mustard
1 teaspoon dried thyme leaves
2 x 375 g pkt all-butter puff pastry, just thawed
1 egg, lightly whisked
Fresh thyme sprigs, to serve
Preheat oven to 200ºC/180ºC fan forced. Place flour in a shallow bowl. Lightly coat beef with flour, shaking off excess. Heat 1 tablespoon oil in a large ovenproof casserole dish over medium heat. Cook 2-3 pieces of beef, turning, for 5 minutes or until golden. Transfer to a plate. Repeat with remaining oil and beef.
Add onion, bacon and mushroom to dish and cook for 8 minutes or until golden. Add stock, mustard and dried thyme. Stir until mixture comes to the boil. Add beef. Cover and bake for 1 1/2 – 2 hours or until the beef is very tender.
Use a slotted spoon to remove beef from dish. Use 2 forks to shred the beef. Return to dish and set aside to cool.
Line a baking tray with baking paper. Cut a 26.5cm disc from each pastry sheet. Transfer 1 pastry disc to prepared tray. Spoon beef mixture into the centre, leaving a 3cm border. Brush edge with water. Cut a 4.5cm hole from the centre of remaining pastry disc. Use a small sharp knife to cut spirals into pastry forming a pattern, taking care not to cut right through pastry. Place pastry over beef and press edges together. Use the back of a knife to press a pattern around the edge of the pastry. Brush pastry with egg. Bake for 30-40 minutes or until golden and crisp.
Photo: Alletta Burgess
I made the filling in the slow cooker. I have made 4 individual pies (in springform pans) using hot water pastry. The filling tasted delicious. The balance of the filling is in the freezer.
Alletta Burgess
My version of the beef, mushroom and bacon pie. Clearly it doesn’t look the same as the one posted, but omw it tastes amazing!