Week night beef and mushroom pastries
What better than a beefy homemade pie cooking in the oven, to get tummies rumbling? Have them rushing to the table with this hearty puff pastry recipe, packed with Northern Ireland Farm Quality Assured minced steak and laced with chopped bacon and mushrooms.
Prep Time 20 mins
Cooling Time 20 mins
Baking Time 20 mins
Oven temperature Pre-heat to 220oC/425oF/gas mark 7
Always wash your hands after handling raw meat
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 rashers bacon, trimmed and diced
- 250g mushrooms, finely sliced
- 575g Northern Ireland Farm Quality Assured Minced Steak
- 1 beef stock cube
- 1 heaped tablespoon (20g) flour
- 150g garden peas
- Salt and pepper
For the pastry:
- 250g all butter puff pastry
- Flour for dusting
- 1 egg yolk
- Baby potatoes
- Seasonal vegetables
• Heat oil in a large frying pan and fry chopped onion until soft then add chopped bacon and mushrooms and continue to fry for 5 minutes.
• Add minced steak, stirring constantly to break it up as it browns. Cook for about 5 minutes before crumbling the stock cube into the mince along with a spoonful of flour, stir as it thickens. Finally, add peas to the mince before removing from the heat. Cool completely before making the pastries.
• Place a baking tray into a hot oven to heat. (A hot tray will ensure the bottom of the pastries are crisp.)
• Roll the pastry on a lightly floured work surface to 2mm thick. Aim for a large, thin rectangle about 18 inches x 24 inches.
• Cut the rectangle in half, horizontally, then into 3 strips, making 6 small rectangles. Egg wash around the edges of each pastry.
• Spoon a sixth of the mince mixture across the middle of each pastry.
• To roll into a parcel, fold the bottom of the pastry over the meat, egg wash the sides and fold in, then roll the whole thing over to seal and secure, then egg wash.
• Remove the tray from the oven, quickly set the beef pastries onto the tray and return to a hot oven for 20 minutes and bake until golden and crisp.