IN SEASON


BEEF AND WILD MUSHROOM PIE


This recipe combines beef mince with a variety of mushrooms, pistachios, walnuts and port for a rich and warming autumn dish.


1 handful of chives 200g porcini mushrooms 150g chanterelle mushrooms 150g black trumpet mushrooms 2 tbsp pistachio nut kernels 10 walnuts 50g butter 1 tbsp walnut oil 1 tbsp sunflower oil 600g minced beef 4 tbsp port 2 eggs


2 sheets (25 x 50 cm) frozen puff pastry, thawed 2 egg yolks


1 Wash and chop the chives. Wash and dry the porcini mushrooms, then cut them into pieces. Clean the chanterelles and black trumpets. Roughly chop the pistachios and walnuts.


2 Heat the butter and oils in a medium frying pan over medium–high heat until foaming. Add the porcini and cook for 10 minutes, stirring.


3 Add the chanterelles and black trumpets and cook for 5 minutes, stirring. Drain the mushrooms.


4 In a large bowl, combine the minced beef, port, whole eggs, cooked mushrooms, chives, pistachios, walnuts and port. Season with salt and pepper and mix well.


5 Preheat the oven to 180C / Gas 4. Line a baking tray with a sheet of baking paper.


6 Cut each pastry sheet into a large circle. Lay the first circle of pastry on a work surface and place the filling in the centre. Brush the edge with a little water, place the other circle of pastry on top and press down the edge to seal the two pieces together.


7 Transfer the pie to the baking tray. Whisk the egg yolks and brush over the top of the pie. Bake for 35 minutes, or until golden and cooked through.


Beef & Potatoes by Jean-Francois Mallet, published by Murdoch Books. Photography by Jean-Francois Mallet


FOODLOVERMAGAZINE.COM | 31


SERVES 4


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