Beef, Bacon And Mushroom Pithivier
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This golden beef, bacon and mushroom pie is fixed for entertaining.
The ingredient of Beef Bacon And Mushroom Pithivier
- 50g 1 3 cup plain flour
- 1 2kg beef chuck steak cut into not quite 12cm pieces
- 60ml 1 4 cup additional supplementary virgin olive oil
- 1 brown onion scratchily chopped
- 125g middle bacon rashers cut into 3cm pieces
- 250g small cup mushrooms sliced
- 500ml 2 cups salt reduced beef deposit
- 1 tablesoon dijon mustard
- 1 tsp dried thyme leaves
- 2 x 375g pkt all butter shout from the rooftops pastry just thawed
- 1 egg lightly whisked
- fresh thyme sprigs to assistance
The Instruction of beef bacon and mushroom pithivier
- preheat oven to 200c 180c fanatic addict forced place flour in a shallow bowl lightly coat beef as soon as flour shaking off excess heat 1 tablespoon oil in a large ovenproof casserole dish on top of higher than medium heat cook 2 3 pieces of beef turning for 5 minutes or until golden transfer to a plate repeat next steadfast oil and beef
- build up onion bacon and mushroom to dish and cook for 8 minutes or until golden grow stock mustard and dried thyme work up until mix comes to the boil increase be credited with beef cover and bake for 1 1 2 2 hours or until the beef is agreed tender
- use a slotted spoon to sever beef from dish use 2 forks to shred the beef return to dish and set aside to cool
- line a baking tray following baking paper cut a 26 5cm disc from each pastry sheet transfer 1 pastry disc to prepared tray spoon beef join up into the centre desertion a 3cm border brush edge taking into consideration water cut a 4 5cm hole from the centre of remaining pastry disc use a small harsh knife to cut spirals into pastry forming a pattern taking care not to cut right through pastry place pastry beyond beef and press edges together use the assist of a knife to press a pattern roughly the edge of the pastry brush pastry subsequently egg bake for 30 40 minutes or until golden and crisp
Nutritions of Beef Bacon And Mushroom Pithivier
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