b'72 73BEEF & MUSHROOMPIESPrep time: 40 minWhile one half of my heritage is Italian, the other Cook time: 3-4 hrs half is true blue, dinky-di Australian. And in our Serves 6 - 10 household there is nothing more heart warming than a fresh homemade pie. So if youve got the Pastry time, these bad boys wont disappoint.3 sheets frozen shortcrust pastryCoat beef in 1 tbsp of flour and salt and pepper.3 sheets frozen puff pastryFilling Heat oil in a heavy based pot over high heat and cook the beef in batches until browned. Place aside for later. Preheat oven to 180C fan forced.1.25kg beef chuck or shin, cut intoPlace mushrooms into the pot with butter and cook forCut shortcrust pastry into rounds and mould into 3cm cubes 5-10 minutes until the mushrooms are sauted. Placeindividual pie tins.5 tbsp flour aside for later.Place pie cases on a tray and line each with baking Salt and pepperAdd more oil if needed and saut onion and garlicpaper. Place baking weights on top of baking paper over low heat. and blind bake with weights for 20 minutes. Tip: if you Olive oil dont have weights you can use rice.8-10 large portobelloAdd the rest of the flour and stir.Remove pie cases from oven and remove baking mushrooms, cut into long slices Slowly add beef stock while stirring until flourweights and paper. Return to oven for another 5 Butter is dissolved. Then add wine, tomato paste,minutes.Worcestershire, bay leaves and salt and pepper.1 onion, diced Fill pie cases with cooled filling. Each pie should be Add beef and mushrooms back into the pot, cover withslightly moulded.4 garlic cloves, minced lid and bring to a simmer.Cut the Puff Pastry into rounds slightly larger than the 750ml beef stock Simmer for 1 hour and 45 minutes with lid on stirringpie cases and cover the pie filling. Tip: pinch the edges 300ml red wine (Shiraz) occasionally. Then increase heat and remove lid andslightly to get raised crusts.cook for another 30-40 minutes. You want the beef to 2 tbsp tomato paste be tender to touch by fork and the liquid a slight gravyBrush lids with egg and cut a small incision in the top of consistency.the pie.1 tsp Worcestershire sauce Remove from stove and let the filling cool.Bake for 30 minutes or until golden brown.2 bay leavesTip: leave the filling to cool overnight for the bestSuitable for every occasion, these pies can be enjoyed consistency. on the couch with some tomato sauce and a beer while watching the footy or even served up for dinner with some mashed potato and green beans and a nice glass of wine.'