Meatandmushroompubpies 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.

MEAT AND MUSHROOM PUB PIES

Steps:

• Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
• In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
• Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
• Bake until pastry is puffed and golden brown, about 12 minutes.

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.

PUB PIES

Steps:

• Also need 10 straight sided, deep individual foil pans.
• Preheat oven to 375°F.
• In a skillet cook onion in the butter until browned.
• Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
• Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• Pastry: In a large bowl combine flour and salt.
• Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
• Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• Cover pork filling with top crusts, moistening edges and pressing them to seal.
• Brush top with egg.
• Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• Let stand for 5 minutes before serving or cool completely and freeze.