1 tablespoon olive oil
1kg gravy beef, cut into 2cm pieces
750g small pickling onions or eschalots (French shallots), peeled, ends trimmed
2 x 200g pkts portobello mushrooms
1 x 250g pkt bacon rashers, chopped
2 garlic cloves, crushed
40g (1/4 cup) plain flour
500ml (2 cups) dry red wine
500ml (2 cups) Campbell's Real Stock Beef
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bouquet garni
2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
1 egg, lightly whisked
6 sprigs fresh thyme, extra
SAXA Pink Himalayan Salt Flakes, to season
Preheat oven to 150°C. Heat half the oil and 10g of the butter in a flameproof casserole dish over high heat. Add one-quarter of the beef and cook, stirring, for 3-4 minutes or until brown. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.
Heat the remaining oil and 10g of the remaining butter in the same pan. Add the onions and cook, stirring, for 5 minutes or until golden. Transfer to the bowl with the beef. Add the mushrooms to pan and cook, stirring, for 5 minutes or until tender. Add the bacon and garlic and cook, stirring, for 5 minutes or until brown. Transfer to the bowl.
Melt the remaining butter in the pan over medium heat until foaming. Add the flour and cook, stirring with a wooden spoon to dislodge any bits that have cooked onto the base, for 2 minutes or until the mixture bubbles. Return the beef mixture to the pan. Add the wine and stock and cook, stirring, for 1 minute or until combined. Bring to the boil. Remove from heat. Stir in the rosemary, thyme and bouquet garni. Season with salt and pepper. Bake in oven, covered, stirring occasionally, for 2 hours or until the beef is tender and the sauce thickens slightly. Set aside for 30 minutes to cool.
Increase oven to 200°C. Spoon the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes. Use a 10cm-round pastry cutter to cut three discs from each pastry sheet. Brush the top edge of one of the dishes with a little of the egg. Top with a pastry disc and press the edges to seal. Repeat with the remaining egg and pastry discs. Brush pies with any remaining egg and decorate with leftover pastry. Place pies on a baking tray. Bake for 20 minutes or until pastry is golden and puffed.
Top the pies with the extra thyme sprigs and serve immediately.
|Know your Telephone Charges|
|Traffic Violations by Civil ID|
|Traffic Violations by Plate Number|
|Pay Your Violations (KNet)|
|Check Residency Information|
|Electricity & water billing inquiry & online payment.|
|Civil ID Enquiry, renewal and Residency information|
|Banking in Kuwait|
|Driving Rules in Kuwait|
|Health Services in Kuwait|
|Educational Facilities in Kuwait|
|Public Transportation in Kuwait|
|Business Rules & Laws|
|Kuwait Labour Law|
|Visa Rules in Kuwait|
Cadet passes out of NDA a..
A cadet, who passed out of the National Defence Academy on Saturday, is nothing short of an inspiration. The cadet, Rajshekhar, managed t..
Here’s How To Identify ...
the number one cause of death are heart attacks. Between stress at home and work, bad food, and an increasingly sedentary lifestyle, heart dis ...
Satya Nadella Success Sto ...
Microsoft was on a hunt for the replacement for its long time CEO Steve Ballmer, a crucial time for the company as the sales were on the slump ...
Kidney Stones Causes ,Tre ...
Kidney stones (renal lithiasis, nephrolithiasis) are small, hard mineral deposits that form inside your kidneys. The stones are made of mineral and ...
Dijesh from Ulikkal, Kann ...
Dijesh, the 26-year old young man from Ulikkal, Kannur, who took up the job of a painter in private firm Kuwait, with a huge responsibility of supp ...