- TM 31
Ingredients
Iced Puff Pastry
- 90 g ice cubes
- 180 g unsalted butter, frozen, roughly chopped
- 200 g plain flour
- 1.5 tsp sea salt
Pie filling
- 2 sprigs fresh flat-leaf parsley, leaves only
- 2 garlic cloves
- 1 brown onion
- 2 tbsp olive oil
- 1 tbsp cornflour
- 500 g beef fillet steak, cut into 2cm cubes
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp vegemite
- 100 g button mushrooms, thinly sliced
- freshly ground black pepper, to taste
- tomato ketchup, to serve, (see general tips)
Pastry
- 1 qty shortcrust pastry, (see general tips)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ice and butter into mixing bowl and chop 15 sec/speed 10. Scrape down sides of bowl.
Add flour and salt and mix 5 sec/speed 5. Scrape down sides of bowl, then knead 2 min/
"Closed lid" /
"Dough mode" .Wrap pastry in plastic wrap and place into the refrigerator for 30 minutes before using.
Grease a large (Texas-size) 6-hole muffin tray and set aside.
Place parsley into mixing bowl and chop 3 sec/speed 7. Set aside.
Place garlic and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and sauté 3 min/Varoma/speed 1.
Add cornflour, beef, Worcestershire sauce, soy sauce, Vegemite, mushrooms, black pepper and reserve parsley,
and cook 10 min/100°C/speed 1. Allow to cool completely before assembling pies.
Preheat oven to 200°C.
Roll out the shortcrust pastry to a 2mm thickness and line prepared muffin tray. Roll out again and cut six pieces to size to double-line the base of each pie. Place lined tray into the freezer for 15 minutes.
Once chilled, fill each pie shell with cooled beef mixture.
Roll out iced puff pastry to a 5mm thickness and cut into 6 round pieces to form the top of pies. Seal pies by pressing around the edges. Slice across top of each pie to form a slit in the pastry and bake 30-35 minutes, or until golden and puffy. Allow to cool slightly before removing from tray.
Iced puff pastry
Pie Filling
Tip
See the Everyday Cookbook for Tomato ketchup and Shortcrust pastry recipes.
Roll out, wrap and freeze any leftover pastry to use at a later date. If you prefer your meat filling to have a finer consistency, pulse two times1 sec/"Closed lid" /Turbo, before adding in step 5.
Thermomix Model
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Recipe is created forTM 31
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Comments
Shelbi_23:
Hi
You could try using mince, may go a bit mushy. A fatier mince would not break down as much and may not go as mushy. The other thing would be to steam your mince in the simmering basket first and then set aside. Then cook your sauce for as per the recipe and then add in your steamed mince for the last 2 minutes of the 10 minute cooking time.
Kind Regards
Thermomix Head Office
Hi there,
I was just wondering, can you use beef mince instead of beef fillet? And if so will it go to mush??
Thanks
Kids devoured these and surprisingly easy to make.
My husband made these yesterday to eat while watching the footy. Absolutely yummo!!! A big hit in our house. We didn't have any mushrooms so we had extra pastry left over. Didn't have any Texas size muffin tins, he used normal size muffin tins, made about 10. Will definately make these again!
I only used the pie filling recipe but my household loved it! Thank you 😊
My family and friends love these pies. Always asking me to make them. Will be making them often I think. Yummy thank you.
I only made the Puff Pastry using this recipe. I had pie filling from a cottage pie recipe and I wanted to use it up. Wow puff pastry so easy to make and my children and husband loved the crust. Thank you for posting such a lovely recipe
So good having the reviews as it helped me adapt this recipe to suit my taste!
Firstly I must point out that I as a new user of the thermomix (not even a week) so I still have pastry in the freezer so decided to use the puff and shortcrust pastry that I had. I also made one large family pie instead of the individual six.
After reading all of the reviews and noticing that most people commented on excess salt, I only added 1.5 tablespoon of worcestershire sauce, 1 tablespoon of soy sauce and only a teaspoon of vegemite but I did add a heaped tablespoon of tomato paste.
I only had 360gms of eye fillet steak so increased the amount of mushrooms to accommodate that.
The pie was sensational and we served it with steamed veggies!
Delicious! Next time I will make extra as my hungry family gobbled them up very quickly.
Oh my goodness, I've amazed myself.....these pies are perfect and I served them with mushie peas (from recipe community) and tomato ketchup from EDC. I even made the pastry!.....from a frozen food and packet mix convert
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