Pastry Fillings: Here are our recipes for Beef & Mushroom . Sausage Rolls
Beef & Mushroom Pie
This is ideal for entertaining as most of it can be made one day ahead
Ingredients
- pastry for 1 pie, top and bottom crusts pastry recipe
- 1 lb stewing beef
- flour for dredging
- 4 Tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 3 Tbsp sherry
- 2 Tbsp tomato paste
- ½ tsp thyme
- water
- 1 Tbsp olive oil (for frying mushrooms)
- 1 c mushrooms, chopped
- 1 Tbsp sherry or brandy (for deglazing pan again)
- 2 potatoes
- salt and freshly ground pepper to taste
Preparation
Part 1
- Roll out pastry and put in pie plate. Trim. Roll out top crust and loosely roll around the rolling pin. Refrigerate til filling is made.
Part 2
- Cut the beef into cubes and dredge pieces with flour.
- Heat 4 Tbsp oil in a large cast iron frying pan. Brown the meat well. Set meat aside.
- Add onion and garlic to pan and saute until slightly caramelized. Deglaze pan with sherry. Return the meat to the pan. Add tomato paste, thyme and just enough water to cover and simmer gently for about an hour. Remove from pan and set aside.
- Heat 1 Tbsp oil in the frying pan. Add mushrooms and saute til they are reduced. Add to the meat mixture. Deglaze the pan with a little more sherry or brandy. Add that to meat mixture as well.
- Chop potatoes in quarters and boil in salted water until just tender. Drain and carefully stir the potatoes into the meat mixture. Season with salt and pepper.
- Put sludge into the pie shell. Put the top pastry piece on. Crimp edges, and slash the top. At this point, it can be refrigerated until the next day for baking.
Part 3
- Bake the pie a preheated 425F oven for 15 minutes, reduce heat to 350F and bake 45-55 minutes more until the pie is golden.
Serve with green beans and salad.
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Sausage Rolls
makes 16 sausage rolls
Ingredients
- 250gm ground pork
- 1 Tbsp dry bread crumbs
- ½ tsp sage
- ¼ tsp pepper
- ¼ tsp chicken bouillon powder (or salt)
- ½ Tbsp olive oil
- pastry for one pie shell (pastry recipe)
Preparation
Mix pork, bread crumbs, spices together well. Roll into 16 narrow cigar shapes.- Heat oil in a cast iron pan and fry the sausages until they are browned nicely. Set aside to cool.
- Roll out the pastry into a large round that is 2 or 3 mm thick.
- Cut the pastry in wedges like a pie.
- Place a sausage at the wide end of one of the wedges. Tuck the ends over the ends of the sausage. Roll up and place point side down on a cookie sheet. Repeat....
- Put the unbaked rolls in the fridge until just before you will be serving them.
- Bake the sausage rolls for 15 to 20 minutes in a preheated 400F oven until the pastry is golden brown. Serve immediately.
I serve these with squash soup but they would work well as an appetizer.
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The sausage mixture described here can also be used to make sausage dressing (stuffing).
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ejm (aka llizard)
2002, 2006
Toronto Ontario Canada
