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.
- 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.
# – 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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