Beef and Mushroom Pie
You just can't go past a delicious, warming, comforting pie. Pies don't have to be expensive or take hours in the kitchen. By using leftover fillings from a previous nights dinner you can have a pie in no time at all. Leftovers such as Beef Stroganoff from The Classics Issue, Chilli Con Carne from The Budget Issue or Ultimate On The Go Bolognese from The On the Go Issue all make for delicious pie fillings. Don't have time to make puff pastry? Store-bought is perfectly ok too.
Recipe Tester Feedback: "Initially I was nervous about making a rough puff pastry as I haven’t made one before, but that’s what I love about The 4 Blades recipes! They encourage you to try something new and this was very rewarding! As for taste – this was heaven. Rich and velvety pie filling with a buttery and flaky pastry top – yummm!" - Christina
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour 10 minutes, including resting time
Cooking Time 20-30 minutes
Serves 6
Can be frozen
Ingredients
- peas - 200g, frozen
- Slow Cooked Beef and Mushroom Casserole - leftover
- egg - 1
- Rough puff pastry:
- butter - 200g, chopped into small chunks, plus extra for greasing
- plain flour - 200g, plus extra for dusting
- water - 90g, ice cold
- salt - 1/2 tsp
Method
- Place the butter (200g), plain flour (200g), water (90g) and salt (1/2 tsp) into the bowl. Mix Speed 6 / 20 seconds.
- Place onto a generously floured surface and form into a ball. It will be very sticky, so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
- Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm.
- Fold the dough like you would a letter. First fold the bottom third up and then the top third down, so that you are left with a rectangle approximately a third of the size. For a normal puff pastry it would now go in the fridge and be chilled, but because we are doing a rough puff pastry we are skipping the chilling part.
- In order to roll it again, the seam side should face you and the folded edge should be on the left. Roll out to a rectangle about 20x50cm.
- Once again, fold the dough like you would a letter. First fold the bottom third up, and then the top third down so that you are left with a rectangle approximately a third of the size. Refrigerate for 30 minutes.
- Preheat oven to 180C. Lightly grease your pie dish.
- Add peas (200g) to the leftover Slow Cooked Beef and Mushroom Casserole. Mix to combine well.
- Place pie filling into the pie dish.
- Remove the pastry from the fridge, unwrap and place on a floured surface. Roll out into a large square that fits the top of the pie dish. Pick it up with the rolling pin and place on top of the pie.
- Fold in the edges to build a crust. Crack the egg (1) into a small bowl and whisk slightly. Brush over the pie.
- Score 4 holes with a knife and bake in the oven for 20-30 minutes until the crust is golden brown and filling is heated through.
- Serve immediately.
