Amanda Laird: Beef, field mushrooms and kawakawa pies

Beef, field mushrooms and kawakawa pies. Picture / Glenn Jeffrey

Serves 4

500g beef rump
1 small onion, diced
2 Tbsp olive oil
Salt
2 bay leaves
2 cloves garlic, peeled and chopped
1 small carrot, peeled and diced
1 stick celery, diced
1 Tbs plain flour
1 Tbs dried kawakawa (available from gourmet food stores)
4 field mushrooms
1 cup red wine
2 cups beef stock
2 sheets of puff pastry
1 egg yolk whisked with 1 Tbsp milk to make egg wash

1. 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 then add beef, season. Continue stirring for 5 minutes then add flour.

2. 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.

3. When filling has cooled, grease pie tins and line with pastry, add filling then top with pastry. Seal edges then brush with egg and bake for 20 minutes.