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.

# – 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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12 thoughts on “Mustard beef pie, a recipe to impress.”

  1. forgive my gutter mind, but the picture of the pastry leaf and two spherical objects just brought to mind a part of the human anatomy oft-depicted as covered discreetly with a little oak leaf. except the two round bits here decided to be more in your face than peekaboo. T_T

    that said, very nice pies! i’m surprised your boo hasn’t doubled in size yet from all the great stuff you’re feeding him.

  2. Love your food posts! Don’t know if you are aware of The Daring Kitchen

    It seems like something you’d enjoy as you seem really adventurous with your cooking. I’ve only recently become a Daring Cook and Daring Baker. It’s really good fun :)

    Either way thought I’d let you know x

  3. I thought I saw a face on one of your pies Kimberly. o.O
    Really a recipe to impress, the question is who’s the next loved ones you’re going to impress? XD

  4. is it a cloth (blue color) where u put the pie on it ? seem very useful which can put into the oven. Mind to tell, thank you.

  5. 3 “Tablespoons” of mustard powder? Not a typo? Just checking. Love your marbled eggs. Great for deviled eggs. ;)

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