Beef Pot Pie
Ingredients
- Ingredients
- 300 grams Puff pastry dough (prepared)
- 700 grams Steak
- 200 grams Beef kidney
- 1 Tbsp Pastry flour
- salt
- peppers (freshly ground)
- clarified butter (for frying)
- 2 garlic cloves
- 1 onion
- 100 grams Crookneck pumpkin (diced)
- 200 grams Chestnut mushroom
- 200 milliliters Beef stock
- 150 milliliters dark beer
- 1 bay leaf
- 2 thyme
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Tomato paste
- 3 Tbsps milk
- 1 egg yolk
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Remove all visible fat from meat and kidney, then cut into strips. Sprinkle with flour and season with salt and pepper. Peel and mince onion and garlic. Rinse and slice mushrooms. Heat clarified butter in an ovenproof pan and fry meat and kidney. Remove from the pan and put on a plate.
In the same fat, cook onion and garlic until soft, then add mushrooms. Add meat and kidney, pumpkin, bay leaf and thyme. Stir in beer, stock and tomato paste. Bring to a boil over medium heat, stirring constantly. Cover and place in the over to cook for 45 minutes. Season finished sauce with salt, pepper and Worcestershire sauce. Allow to cool and remove bay leaf and thyme sprigs.
Roll out thawed puff pastry on lightly floured surface. Cut out according to the size of the pans. Press into the pans and remove excess with a pastry knife. Pour in filling and top with another piece of pastry. Pinch edges to seal. Whisk egg yolk and milk together and brush dough with mixture.
Bake in an oven preheated to 180°C (approximately 350°F) until golden brown, about 35 minutes. Serve hot.
