A delicious homestyle meat pie that is delicious for the whole family!

Yields1 Serving
 1 onion, chopped finely
 1 tbsp plain flour
 1 tsp paprika
 500 g mixed mushrooms, chopped
 800 g blade steak
 500 ml beef stock
 ½ cup white or red wine
 1 tbsp tomato paste
 4 sprigs of thyme
 salt and pepper
 olive oil for cooking
 1 sheet of ready made puff pastry, I used spelt
 1 egg, whisked to make egg wash
 1 tbsp sesame seeds
1

Cut the steak into cubes and place in a bowl and toss in the flour , paprika and a pinch of salt.

2

Heat a large fry pan with 1 tbsp of olive oil. Shake away the excess flour and brown off the meat in a hot pan. Once browned place the meat into a clean bowl. Add the wine to the pan and deglaze allowing the wine to cook off for a minute or two. Add the pan juices to the meat.

3

Add another tbsp of olive oil to the pan and add the onions with a little pinch of salt and allow them to cook down until soft. Add the tomato paste and combine with the onions.

4

Add the mushrooms and cook down for a couple of minutes then add the meat and juices back to the pan.

5

Add the stock and scatter the thyme sprigs over, season and bring to a boil. Take the temperature down to a low simmer and cover with a lid and cook for an hour. This can be done the day before and set aside until ready to make the pie.

6

Preheat oven to 200 degrees.
Transfer meat to a pie dish or ovenproof dish.

7

Using ready made puff pastry, lay the pastry over the meat filled dish and using a knife cut the pastry leaving a slight overhang for shrinkage. Crimp the edges of the pie using your fingers and cut a cross in the middle.

8

Brush the pastry with egg wash and sprinkle with sesame seeds. Bake for 30-35 minutes . The pastry should be golden

Ingredients

 1 onion, chopped finely
 1 tbsp plain flour
 1 tsp paprika
 500 g mixed mushrooms, chopped
 800 g blade steak
 500 ml beef stock
 ½ cup white or red wine
 1 tbsp tomato paste
 4 sprigs of thyme
 salt and pepper
 olive oil for cooking
 1 sheet of ready made puff pastry, I used spelt
 1 egg, whisked to make egg wash
 1 tbsp sesame seeds

Directions

1

Cut the steak into cubes and place in a bowl and toss in the flour , paprika and a pinch of salt.

2

Heat a large fry pan with 1 tbsp of olive oil. Shake away the excess flour and brown off the meat in a hot pan. Once browned place the meat into a clean bowl. Add the wine to the pan and deglaze allowing the wine to cook off for a minute or two. Add the pan juices to the meat.

3

Add another tbsp of olive oil to the pan and add the onions with a little pinch of salt and allow them to cook down until soft. Add the tomato paste and combine with the onions.

4

Add the mushrooms and cook down for a couple of minutes then add the meat and juices back to the pan.

5

Add the stock and scatter the thyme sprigs over, season and bring to a boil. Take the temperature down to a low simmer and cover with a lid and cook for an hour. This can be done the day before and set aside until ready to make the pie.

6

Preheat oven to 200 degrees.
Transfer meat to a pie dish or ovenproof dish.

7

Using ready made puff pastry, lay the pastry over the meat filled dish and using a knife cut the pastry leaving a slight overhang for shrinkage. Crimp the edges of the pie using your fingers and cut a cross in the middle.

8

Brush the pastry with egg wash and sprinkle with sesame seeds. Bake for 30-35 minutes . The pastry should be golden

Beef and Mushroom Pie