Ingredients
500 g | Beef rumps (Main) |
1 | Small onion, diced |
2 Tbsp | Olive oil |
1 to taste | Salt |
2 | Bay leaves |
2 | Garlic cloves, peeled and chopped |
1 stem | Celery, (diced) |
1 | Baby carrot, (peeled and diced) |
1 Tbsp | Plain flour |
1 Tbsp | Dried kawakawa, (available from gourmet food stores) |
4 | Field mushrooms |
1 cup | Red wine |
2 cups | Beef stock |
2 sheets | Puff pastry |
1 | Egg, (yolk, whisked with 1Tbsp milk to make egg wash) |
Directions
- Preheat oven to 200C. In a large saucepan, heat oil then add onion, garlic, celery, carrot and kawakawa.
- Stir for 5 minutes over medium-high heat. Add beef and season. Continue stirring for 5 minutes, then add flour.
- Stir for another 5 minutes. Add wine, stock, mushrooms and bay leaves.
- Put lid onto saucepan, turn heat to low and gently simmer approximately 40 minutes, stirring occasionally until meat is tender and sauce has thickened.
- When filling has cooled, grease pie tins and line with pastry. Add filling and top with pastry.
- Seal edges, then brush with egg and bake for 20 minutes.