- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
For the filling
- 300 g fillet steak
- 2 tsp smoked paprika
- 2 tbsp vegetable oil, for frying
- 1 onion, sliced
- 50 g button mushrooms, sliced
- 50 g portobello mushrooms, sliced
- 1 clove garlic, crushed
- 50 ml brandy
- 150 ml beef stock
- 125 ml soured cream
- salt and black pepper
For the pastry
- 1 x 200 g packet ready-to-roll puff pastry
- 1 egg, lightly beaten
1. Preheat the oven to 180C/gas 4.
2. Trim the steak, season and cut into strips across the grain. Dust the steak in 1 teaspoon of the paprika.
3. Heat the oil in a pan until smoking and fry the beef quickly until browned on both sides - about 2-4 minutes. Remove with a slotted spoon and keep warm.
4. Tip the onion into the same pan and cook until soft and slightly golden. Add the mushrooms and garlic, season and cook for a further 2-3 minutes. Pour in the brandy and tip the pan to allow the liqueur to set alight. When the flame has subsided, add the stock and reduce by half - about 10 minutes.
5. Add the sour cream and paprika and cook until it becomes the consistency of thick double cream. Tip the beef back into the pan and divide the mixture between 2 pie dishes, each 12cm in diameter.
6. Roll out the pastry to 5mm thick. With a sharp knife or pastry cutter, cut out 2 rings of the puff pastry, slightly larger than the width of the pie dishes. Cut out 2 strips, each 1cm wide and long enough to go horizontally round the dishes.
7. Brush the edges of the circles with egg and place over the beef. Lightly brush the pastry strips and wrap them round the edge of the dishes so the pie is doubly sealed. Egg wash the top of the pies to glaze. Bake for 10 about minutes, until the pastry is golden.
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