Best Steak Mushroom Shortcut Pastry Pie Recipes

STEAK & MUSHROOM PUFF PASTRY PIE

Steak & Mushroom Puff Pastry Pie image

This recipe is made in a casserole dish, but you may make it in a 10-inch very deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil (more as needed)
1 lb sirloin steak (cubed)
1 -2 teaspoon fresh ground black pepper
7 large fresh button mushrooms, sliced (or use as much as desired)
1 large onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme (can use a pinch more)
1 (1 ounce) package dry mushroom gravy mix
1 cup water
2 -4 teaspoons Worcestershire sauce
1 sheet frozen puff pastry (thawed according to package directions)
1 egg
1 tablespoon cold water

Steps:

Heat oil in a large skillet over medium-high heat.
Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
Add in mushrooms and cook until browned.
Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
Return the beef to the skillet.
Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
Season with salt and black pepper to taste.
Set oven to 400 degrees F.
Transfer the beef mixture to a greased casserole dish.
Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
Bake for 20 minutes or until the pastry is fuffed and golden brown.

Nutrition Facts : Calories 871, Fat 61.2, SaturatedFat 17.9, Cholesterol 164.2, Sodium 748.8, Carbohydrate 39.2, Fiber 2.5, Sugar 3.4, Protein 40.4

STEAK & MUSHROOM SHORTCUT PASTRY PIE

Steak & Mushroom Shortcut Pastry Pie image

Entered for ZWT. By Australian chef Brigitte Hafner. Very English dish, but updated. Gravy beef is beef shin, also called diced beef; it is tougher and less expensive than chuck beef. If you can't find gravy beef, you can use stew meat. If you feel rich, indulge in blade steak. If you opt for refrigerated pie crusts, the secret is to brush it first with egg white and refrigerate for 10 minutes before putting in the filling (it keeps the pie crust from getting soggy). Most of the preparation time is for preparing the pie crust after the filling has completed, allowing the filling to cool off.

Provided by KateL

Categories Pot Pie

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

700 g stew meat (1.5 lb.) or 700 g beef chuck (1.5 lb.)
2 tablespoons olive oil, for browning beef
salt and pepper, to taste
2 tablespoons olive oil, for browning onion and garlic
2 large onions, sliced
1 garlic clove, sliced
salt and pepper, to taste
50 g butter (3 1/2 tablespoons)
2 tablespoons flour
500 ml red wine (2 cups plus 1 tablespoon)
1 sprig rosemary
1 small piece orange rind
1 bay leaf
15 g dried porcini mushrooms, soaked in 1 cup water (1/2 oz. dried mushrooms) (optional)
400 g mushrooms, sliced (14 oz.)
270 g cold butter (2 sticks plus 3 tablespoons)
360 g flour (1 1/4 lbs., about 2 3/4 cups plus 2 tablespoons)
4 -5 tablespoons cold water
1 egg, separated

Steps:

FILLING:.
Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
Add the butter and flour and cook for a few minutes, stirring.
Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
Cover and cook for 1 1/2 hours or until the meat is tender.
Add the mushrooms and cook for five more minutes, then leave to cool.
PASTRY:.
Take the butter out of the fridge half an hour before using.
Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 180C/350°F.
Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
ASSEMBLE:.
Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.