BEEF AND MUSHROOM PIES IN CHEDDAR AND MUSTARD PASTRY

BEEF AND MUSHROOM PIES IN CHEDDAR AND MUSTARD PASTRY 

Serves 2

Time:

For the filling

1tbs oil

1 onion chopped

1 cup chopped mushrooms

2 sprigs thyme

1 tbs grainy mustard

1 tbs tomato puree

1 tbs plain flour

1 tsp mustard powder

300 - 400 grams beef cubes

500 ml stock

For the pastry

300 grams plain flour

2 tsp mustard powder

100 grams butter

few tbs of cold water

50 grams cheddar cheese grated

1 egg

Salt & pepper

1 egg beaten with 1 tsp water

Method

First the toss the beef cubes in plain flour. 

Heat the oil in a pan and brown the beef cubes. Add the onions and cook till slightly changed colour. 

Now add all the ingredients and cover. Let it simmer for one hour. Remove the lid and let it cook further till most of the liquid has evaporated.

In the meanwhile, make the dough for the pastry. Tip the flour, mustard powder and cheese in a food processor. Blitz a bit so the ingredients are mixed. Now with pulse motion, mix the butter and the egg. The mixture will look like breadcrumbs at this stage. Now add a few tbs of cold water to in food processor and pulse it bind the dough.

Once the dough comes together, roll it and cut into the shapes of the ramekins and the lids to cover the filling. 

Filling the pies, assemble the pie dough in the ramekins and fill it with the beef filling. Brush the edges of the pie with egg wash. cover it with the lids and pinch it from the edges to seal the pies. brush them with egg wash.

Bake in preheated oven at 180'C for 45 minutes till browned nicely.

Serve the pies with steamed vegetables on the side.

TIP: These pies can be very well frozen and baked in preheated oven without thawing.