Steak Mushroom Puff Pastry Pie Recipes

STEAK AND MUSHROOM PIE

Steps:

• Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
• Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
• Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
• Preheat oven to 400 F degrees.
• Finish the dish: Pour the stew into a 9x13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.

STEAK & MUSHROOM PUFF PASTRY PIE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
• Add in mushrooms and cook until browned.
• Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Return the beef to the skillet.
• Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
• Season with salt and black pepper to taste.
• Set oven to 400 degrees F.
• Transfer the beef mixture to a greased casserole dish.
• Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
• In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
• Bake for 20 minutes or until the pastry is fuffed and golden brown.

STEAK & MUSHROOM SHORTCUT PASTRY PIE

Steps:

• FILLING:.
• Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
• Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
• Add the butter and flour and cook for a few minutes, stirring.
• Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
• Cover and cook for 1 1/2 hours or until the meat is tender.
• Add the mushrooms and cook for five more minutes, then leave to cool.
• PASTRY:.
• Take the butter out of the fridge half an hour before using.
• Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 180C/350°F.
• Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
• Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
• ASSEMBLE:.
• Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
• Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
• Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.

MCGUIRE'S STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

STEAK & MUSHROOM PIE

Steps:

• Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.
• Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.
• Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.
• Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.
• To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture, bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
• Heat oven to gas 6 200C/180C fan. Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. HANDY TIP!! To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.