June 17, 2011 - Narcissism is Necessary

Archive | June 17, 2011

Mustard beef pie, a recipe to impress.

This dish was actually inspired by Rachel Allen’s Individual Beef Wellington, which I saw her made in her show, Rachel Allen’s Dinner Parties. Thing was, all I had in hand was minced beef so instead of a traditional Beef Wellington, I made Mustard Beef Pie instead :D

Still, if it weren’t for Rachel Allen, I wouldn’t have thought of making this dish.

# – Mustard beef pie.

The ingredients:

  • 200 grams of minced beef
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 shallots, finely chopped
  • 1 chilli, finely chopped
  • 3 cloves of garlic, sliced
  • 150 ml of water or stock
  • 8 pieces of puff pastry squares
  • 3 tablespoons of mustard powder (you can use whole grain mustard for better texture too)
  • Salt and pepper
  • 1 egg yolk

For the gravy:

  • 200 ml of milk
  • 1 beef stock cube
  • 1 tablespoon of corn flour, dissolved in 2 tablespoons of water

# – First, marinade the minced beef with 3 tablespoons of mustard powder and some salt for about 15 minutes.
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# – In the meantime, fry up the onions, shallots, garlic and chillies in a pan.

# – When browned, throw in the carrots.

# – Followed by the water or stock.

# – A dash of salt to bring up the flavours. Leave to simmer for about 10 minutes or till the carrots are softer.

# – Time to throw in the beef. Stir to combine.

# – When the beef has almost cooked through, remove from heat and set aside to cool down.

# – Roll out the puff pastry squares. Puff pastries are easier to handle when chilled otherwise they become very sticky. Just stick them back in the fridge to chill for a bit if they’ve gotten too sticky or soft to manage.

# – Spoon a few tablespoons of fillings onto one puff pastry square. Make sure they’re right in the middle of the square.

# – Take another puff pastry square and lay it over the filling. Use a fork to press the edges down to seal it up.

# – With a knife, poke a hole at the top of the pie. This is to release steam when it’s baking in the oven.

# – Decorate the pie with leafs cutouts and errr…cherries from leftover puff pastry.

# – Generously brush egg yolk all over the pies. This will give the pie a beautiful golden colour.

# – Stick them in a preheated oven of 160 degrees celcius for 25-35 minutes.

# – Mustard beef pies, done!

# – Serve with steamed sweet holland beans.

# – Make a simple gravy by adding a beef cube and mixture of 1 tablespoon of corn flour dissolved in 2 tablespoons of water into 200 ml of milk that’s been deglazing the pan used to cook the beef earlier. Stir till thickens slightly.

# – Pour the gravy all over the pie before eating for a delicious, moist pie :D

I guess the BF really liked em, as he hoovered up 3 pies, which led him to twit nonsense like this….

# – LOL

Juicy, beefy filling in flaky, buttery pastry. Of course I ate a lot of pies too!

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