Beef & Shiitake Mushroom Pie

We doubt it gets any more comforting than this. This recipe combines the earthiness of shiitake and oyster mushrooms with the succulence of beef brisket, all encased in a decadent puff pastry that crumbles with its own buttery fragrance. Make sure you achieve that perfect golden brown for the best taste and texture.

Yield: Serves 4
Prep Time: 30 mins
Cook Time: 165 mins
Difficulty Level: 3/5

Ingredients

• 30 g butter
• 900 g beef brisket, chopped coarsely
• ¼ cup (35 g) plain (all-purpose) flour
• ¼ cup (60 ml) light soy sauce
• ½ cup (125 ml) mirin
• ½ cup (125 ml) sake
• 1 cup (250 ml) water
• 100 g oyster mushrooms, chopped coarsely
• 100 g fresh shiitake mushrooms, chopped coarsely
• 1 sheet puff pastry
• 1 egg, beaten lightly
• ½ tsp black sesame seeds
• ½ tsp white sesame seeds

Steps

Preheat oven to 160 C.

Melt butter, on stove top, in shallow 22 cm flameproof dish; cook beef, in batches, stirring, until browned. Return beef to dish; sprinkle with flour, stir to combine. Gradually stir in sauce, mirin, sake and the water until smooth. Roast, covered, for 2 hrs or until beef is tender. Season to taste.

Increase oven to 180 C.

04. Stir mushrooms into dish; season. Cover dish with pastry; brush with egg and sprinkle with seeds.

05. Bake pie for 15 mins or until pastry is browned.

Photo: bauersyndication.com.au