Gingery beef and mushroom pie
- November 2011
- Serves 4
- Takes 10 minutes to make, 55 minutes to cook, plus chilling
An Asian-style beef pie recipe that makes enough for two batches and is always a crowd pleaser. Save time and freeze ahead for next time.
- 35.4g (15g saturated)
- 35.1g (2.5g sugars)
- 2 tbsp sunflower oil
- 750g lean minced beef
- 4 garlic cloves, finely chopped
- 2 red chillies, finely sliced
- 8cm piece of fresh ginger, chopped into matchsticks
- 150g shiitake mushrooms, sliced
- 500g chestnut mushrooms, sliced
- 200ml beef stock, hot
- 2 star anise
- 3 tbsp oyster sauce
- 3 tbsp light soy sauce
- 4 baby pak choi, quartered
- Bunch of fresh coriander, roughly chopped
- Milk for sealing and glazing
- 2 x 375g packs ready-rolled puff pastry
- Heat the oil in a large wide pan (a large sauté pan or wok works best), then cook the beef, garlic, chillies and ginger over a high heat, stirring often, for about 5 minutes until the mince is browned.
- Add the mushrooms, stock, star anise, oyster sauce and soy. Cover, then simmer gently for 20 minutes. Remove from the heat, stir in the pak choi and coriander, then set aside to cool. Preheat the oven to 200°C/fan180°C/gas 6.
- Divide the cooled filling between 2 x 1.3 litre pie dishes. Brush the rims of the dishes with a little milk. Unroll the pastry and use it to cover the dishes, crimping the edges to seal and trimming any excess pastry. Open-freeze one pie for 1-2 hours until firm, then wrap tightly in cling film and store in the freezer for up to 3 months. Cook from frozen, adding 10 minutes to the cooking time (below).
- Brush the other pie with milk and bake for 25-30 minutes until golden brown and piping hot.
Makes enough for two pies. Freeze one for next time.
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