Wednesday, 11 April 2012

Beef and red wine rough puff pastry pie

Week 16, Bake 16.

So this weeks bake is my last at home for a while (much to my parents dismay). Sadly my moving away has come just as one set of my grandparents have moved up to Norfolk. So tonight we had them over for dinner, which is where this weeks bake comes in. Beef and red wine pie with rough puff pastry!

  • 300g of plain flour
  • 1/2 teaspoon of salt
  • 300g of butter
  • 125ml of ice cold water
  • 1 onion
  • 2 cloves of garlic
  • 1 rash of bacon
  • 2 sprigs of rosemary
  • a small handful of thyme
  • 80-100g of button mushrooms
  • 500g of diced beef
  • 2 carrots
  • 1 large glass of red wine
  • 1 pint of beef stock
  • 1/2 tablespoon of tomato puree
  • 50ml of passata
  • 1 teaspoon of English mustard
  • a good glug of Worcester sauce
  • 1 egg
  1. First make the rough puff pastry. I followed the recipe of Michel Roux's rough puff pastry and this is how said to do it.
  2. Tip your flour onto a clean surface and make a well in the centre. In the well put your cold cubed butter and using your hand scrunch the butter, flour and salt together.
  3. Bring the mixture together until you have some big flakes of butter and the rest is incorporated.
  4. Now slowly add the ice cold water, mixing with your hands and scrunching it together.
  5. Bring it into a dough and roll it out making two turns. Then wrap in cling film and pop it into the fridge to let it rest for 20-30 minutes.
  6. Take it out and do another two turns and let this rest again in the fridge until it is needed.
  7. Now make the filling.
  8. Dice the onion, and crush the garlic and gently fry these in olive oil and butter until the onions soften.
  9. Meanwhile, chop the bacon and add this to the onions. Chop the herbs together and sprinkle them in into the onions. Cook for another few minutes.
  10. Remove the ingredients from the pan and then dust the beef in flour and seal the beef in the oil from the pan.
  11. Once all the beef is sealed, tip the onions and other ingredients back in and add in the glass of wine.
  12. Pop a lid on and let the wine cook off for a few minutes.
  13. Meanwhile make the stock and add that to the mixture along with the passata, tomato puree and mustard.
  14. Chop the carrots chunky and add them in.
  15. Cook the mixture on a medium heat for 30-40 minutes stirring occasionally.
  16. Just before you put the pie mixture into you dish add in the Worcester sauce and a pinch of salt.
  17. Now beat an egg and using a pastry brush, brush the sides of the dish with the beaten egg.
  18. Roll out your puff pastry out and lay it on top of the dish.
  19. Pinch the sides to crimp the edges and then brush the remaining egg over the pastry top.
  20. Now pop it into the oven to cook for 40 minutes at 190c.
And there you go! I have never made rough puff pastry before and I see why Michel Roux suggests doing this as it was 100% easier than making proper puff pastry.

So my next bake will be coming to you from (hopefully) sunny somerset. I will be living alone, which means that I will probably be getting much fatter eating all these bakes by myself or I will be taking them to my new job to share...


  1. Sounds tasty! Thanks for posting at Scrumptious Sunday! I look forward to your next pie. Good luck with the move!