Beef, Bacon And Mushroom Pithivier

This golden beef, bacon and mushroom pie is perfect for entertaining.

The ingredient of Beef Bacon And Mushroom Pithivier

• 50g 1 3 cup plain flour
• 1 2kg beef chuck steak cut into about 12cm pieces
• 60ml 1 4 cup extra virgin olive oil
• 1 brown onion coarsely chopped
• 125g middle bacon rashers cut into 3cm pieces
• 250g small cup mushrooms sliced
• 500ml 2 cups salt reduced beef stock
• 1 tablesoon dijon mustard
• 1 teaspoon dried thyme leaves
• 2 x 375g pkt all butter puff pastry just thawed
• 1 egg lightly whisked
• fresh thyme sprigs to serve

The Instruction of beef bacon and mushroom pithivier

• preheat oven to 200c 180c fan forced place flour in a shallow bowl lightly coat beef with flour shaking off excess heat 1 tablespoon oil in a large ovenproof casserole dish over medium heat cook 2 3 pieces of beef turning for 5 minutes or until golden transfer to a plate repeat with remaining oil and beef
• add onion bacon and mushroom to dish and cook for 8 minutes or until golden add stock mustard and dried thyme stir until mixture comes to the boil add beef cover and bake for 1 1 2 2 hours or until the beef is very tender
• use a slotted spoon to remove beef from dish use 2 forks to shred the beef return to dish and set aside to cool
• line a baking tray with baking paper cut a 26 5cm disc from each pastry sheet transfer 1 pastry disc to prepared tray spoon beef mixture into the centre leaving a 3cm border brush edge with water cut a 4 5cm hole from the centre of remaining pastry disc use a small sharp knife to cut spirals into pastry forming a pattern taking care not to cut right through pastry place pastry over beef and press edges together use the back of a knife to press a pattern around the edge of the pastry brush pastry with egg bake for 30 40 minutes or until golden and crisp

Nutritions of Beef Bacon And Mushroom Pithivier

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