You will need
¼ Cup dried porcini mushrooms
2 Cups boiling water
2 Medium onions, chopped
1 Tbls Garlic, chopped
1 Tbls Butter
1.2 Kg Beef (shin or stewing), cubed
2 Tbls Flour
1 tsp Braai seasoning
2 Tbls Fresh thyme, chopped
1 Punnet mixed exotic mushrooms, sliced
1 Can (440ml) Milk stout
1 Tbls sugar
Salt & Pepper to taste
1 Roll puff pastry
1 Egg, beaten
How to make it
Pour 2 cups boiling water over the dried porcini mushrooms, soak for at least 20 minutes.
Remove the mushrooms, squeeze out the excess liquid and reserve the mushroom stock.
Chop rehydrated porcini mushrooms into small pieces.
Melt the butter in an oven proof pot.
Add the onion and cook for 15 minutes until soft.
Add the garlic and cook for another 5 minutes.
Pre-heat oven to 150°C.
Combine the flour and braai seasoning in a plastic bag, add the beef cubes and toss until all the meat is covered.
Add the reserved mushroom stock, floured meat, thyme, mushrooms (as well as porcini), stout and sugar to the onion mix.
Cover the pot with a lid or tin foil and place in the oven.
Cook for 40 minutes – 1 hour, until the sauce thickens and the meat is tender.
Add more boiling water if needed.
Season with salt and pepper to taste.
Remove from the oven and allow to cool completely.
Spoon into individual oven proof ramekins or pie dishes.
Roll out the puff pastry and cut into shapes to fit over the pie dishes.
Crimp the edges and use the remaining pastry for decorations.
Brush the pastry with the egg.
Bake at 200°C for 35 – 45 minutes until golden and crispy.
– You can buy fresh and dried exotic mushrooms at most supermarkets.
– It’s perfect for dinner parties because you can make the filling the day before.
– Remember to defrost the puff pastry in the fridge