MCGUIRE'S STEAK AND MUSHROOM PIE
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.
MEAT AND MUSHROOM PUB PIES
Make and share this Meat and Mushroom Pub Pies recipe from Food.com.
Provided by Adopted Parisian
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
- In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
- Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
- Bake until pastry is puffed and golden brown, about 12 minutes.
PUB PIES
These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners.
Provided by Diana Adcock
Categories Pork
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Also need 10 straight sided, deep individual foil pans.
- Preheat oven to 375°F.
- In a skillet cook onion in the butter until browned.
- Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
- Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
- Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
- Pastry: In a large bowl combine flour and salt.
- Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
- Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
- Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
- Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
- Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
- Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
- Cover pork filling with top crusts, moistening edges and pressing them to seal.
- Brush top with egg.
- Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
- Let stand for 5 minutes before serving or cool completely and freeze.
MUSHROOM PIE
My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!
Provided by GATOULA
Categories Main Dish Recipes Savory Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
- Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.7 g, Cholesterol 60.9 mg, Fat 32.3 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 230.2 mg, Sugar 1.5 g
STEAK AND ALE PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
LITTLE BEEF & MUSHROOM PIES
Treat yourself to these healthy beef and mushroom pies - they're ideal for entertaining or freezing. As well as being tasty, they deliver 5 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
- Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
- Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
- If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.
Nutrition Facts : Calories 547 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 28 grams fiber, Protein 51 grams protein, Sodium 0.8 milligram of sodium
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