text: Slow-cooked Mediterranean Beef and Mushroom Pie - Dineamic
  Slow-cooked Mediterranean Beef and Mushroom Pie (Makes 6 pies)
  Slow-cooked Mediterranean Beef and Mushroom Pie
  Calories: Cooking directions
  1.	Roll out short-crust pastry to 5mm thickness and cut 6 x 15cm circles. 2.	Place pastry into base and sides of pie tins, let rest in fridge for minimum of 30mins then blind bake at 170°C for 6-8mins. Remove blind baking beans and bake for further 5mins.
  3.	Roll out puff pastry to 5mm thickness and cut 6 x 15cm circles then let rest in fridge.
  4.	Sauté mushrooms and add parsley. Let cool.
  5.	Combine Dineamic Slow-cooked Mediterranean Beef and mushrooms and divide evenly across the 6 pie cases.
  6.	Lay puff pastry lid over filling, lightly press down on pastry edges and brush top of pie case with egg. Make 2 small incisions into lid of pastry to allow steam to escape.
  7.	Bake in oven at 180°C for 15-20mins or until pastry is golden brown.
  8.	Serve pie with rocket salad and chunky tomato relish.
  Note: It is important to let pastry rest to help minimise shrinkage. Silky mushrooms and tender pieces of Mediterranean beef are a match made in heaven. Add to that, wonderful flaky pastry and you will be hard pressed to resist seconds. Leave a Reply Cancel replyYou must be logged in to post a comment.
  Signup with Facebook Ingredients:
  - 500g Dineamic Slow-cooked Mediterranean Beef- 350g mushroom, sliced- 1 Tbls parsley, chopped- Ready-made short-crust pastry- Ready-made puff pastry- 1 egg, lightly beaten