- 3 T oil
- knob of butter
- 250 g brown mushrooms, quartered
- sea salt and freshly ground black pepper, to taste
- 500 g minced beef
- 2 sprigs thyme
- 2 cloves garlic, chopped
- 125 ml dry white wine (or chicken stock with a dash of vinegar)
- 125 ml cream
- 2 sheets Woolworths all-butter puff pastry
- 1 free-range egg, beaten
Preheat the oven to 180°C.
Heat 1 T of the oil and a knob of butter in a pan. Pan-fry the mushrooms until tender. Season, then set aside.
Heat the other 2 T oil in the pan. Brown the mince then add the thyme, garlic and white wine (or chicken stock).
Reduce by half, then add the mushrooms and cream. Cook until the cream thickens.
Roll out the all-butter puff pastry. Place the filling in the centre of 1 sheet and brush the edges with beaten gg.
Top with the other pastry sheet and crimp the edges using a fork.
Brush the pie with egg and bake for 20 minutes, or until golden.
Serve with chips and gravy or a large salad.
Cook's tip: if you don't have a roll or a couple of sheets of Woolworths all-butter puff pastry, make our rough puff pastry which will work perfectly.