Name: Open beef and mushroom pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; 1 tablespoon oil; 2 eschalots, finely sliced; 1 clove garlic, crushed; 200 gram beef mince; 50 gram butter; 2 teaspoon thyme leaves, plus sprigs to serve; 200 gram button mushrooms, quartered; 150 gram swiss brown mushrooms, quartered; 100 gram shiitake mushrooms, whole or sliced; 1/4 cup (60 millilitres) cream

Ingredients

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1 tablespoon oil

2 eschalots, finely sliced

1 clove garlic, crushed

200 gram beef mince

50 gram butter

2 teaspoon thyme leaves, plus sprigs to serve

200 gram button mushrooms, quartered

150 gram swiss brown mushrooms, quartered

100 gram shiitake mushrooms, whole or sliced

1/4 cup (60 millilitres) cream

Method

1.Preheat oven to 200°C. Line two baking trays with baking paper. Cut eight 12cm rounds from pastry sheets. Place four rounds on prepared tray. Brush with egg and lightly prick. Cut 10cm circles from centre of remaining rounds and refreeze leftover pastry for another use. Place pastry rings over rounds to form rims. Bake 12 minutes, until puffed and golden.

2.Meanwhile, in a large frying pan, heat oil on medium. Add eschalot and garlic and cook 2 minutes, stirring, until soft. Increase heat to high, add mince and cook 5 minutes, stirring to break up any lumps, until no longer pink. Season to taste, remove from pan and set aside.

3.Melt butter with thyme in same pan on medium heat. Add all mushrooms and cook 3 minutes, stirring, until mushrooms are golden. Stir through cream and mince mixture and simmer 1 minute, to heat through.

4.Spoon beef and mushroom mixture into hot pastry cases, top with thyme sprigs and serve.

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Ingredients

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