There's something truly magical about the aroma of a freshly baked pie, and when it comes to combining rich flavors and versatility, truffle and beef mushroom pies take center stage. Whether you're seeking a comforting meal at home, a delightful treat to take on the go, or an impressive dish to share with friends and family, these pies are a culinary adventure waiting to unfold.
Truffle, with its earthy and distinct flavor, adds a touch of luxury to any dish. The savory notes of truffle complement the robust taste of beef, creating a symphony of flavors that dances on your taste buds.
Ingredients
Puff Pastry
1 kg boneless gravy beef, diced
250g of sliced mushrooms
4 tbsp oil
1 medium onion, sliced
2 cloves garlic, minced
500 ml beef stock
1 cup beer or red wine
1 bay leaf
1 tbsp brown sugar
150 g Black Truffle Sauce
Method
1. Coat beef cubes with seasoned flour.
2. Heat oil and brown the beef in a large saucepan in batches; set aside.
3. Heat oil and fry onions until golden; add mushrooms and fry for 5 minutes.
4. Add garlic and fry gently for a few minutes.
5. Add the beef, bay leaf, brown sugar, stir well, then add beer or red wine and cook for approximately 10 mins.
6. Add stock, reduce heat, and simmer for 90 - 120 mins, stirring occasionally.
7. Allow to cool a little, add truffle sauce, and refrigerate.
To Assemble Pies:
1. Cut squares of puff pastry (4 per sheet).
2. Use a muffin tray coated in oil; place puff pastry squares on the tray.
3. Spoon in beef mixture to the top of each hole.
4. Bring opposite corners of pastry together, pinching seams, and twisting the top. Otherwise you can make the pie in prefered shape and add the filling.
5. Brush with egg wash.
6. Bake at 190º degrees for 15-20 mins or until golden.
Enjoy the delightful combination of flavors and textures in these truffle and beef mushroom pies!