- 1/2-ounce dried mushrooms
- 1 cup boiling water
- 1 teaspoon dried thyme
- 1 tablespoon paprika
- Pinch cayenne
- Salt and freshly ground pepper
- 1 pound stewing beef, cut in 1-inch pieces
- 2 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon chopped garlic
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 1 1/2 cups beef stock
- 1 tablespoon butter
- 8 ounces fresh mushrooms, trimmed and cut in half if large
- 1 package frozen puff pastry, defrosted
- 1 egg, beaten with a pinch of salt
Cover dried mushrooms with boiling water. Soak for 20 minutes or until softened. Strain, reserving mushrooms and liquid separately.
Preheat oven to 325 F.
Combine thyme, paprika, cayenne, salt and pepper. Toss meat with half of mixture. Reserve remaining mixture.
Heat oil in skillet on high heat. Add meat in batches (do not crowd pan) and brown on all sides. Reserve and continue until all meat is browned, adding oil if needed.
Reduce heat to medium and add onion and garlic. Saute until softened, about 2 minutes. Stir in reserved spice mixture, rosemary and flour. Cook, stirring, until flour is pale gold, 2 to 3 minutes.
Pour in wine and bring to boil, stirring. Add stock and reserved mushroom liquid. Bring to boil.
Transfer meat and sauce to ovenproof baking dish, cover and bake until meat is just tender, about 2 hours.
Heat butter in skillet on medium-high heat. Add fresh and dried mushrooms and saute for 3 minutes or until softened. Season well with salt and pepper. Combine with meat. Cool.
Place mixture in deep-dish pie plate or ovenproof baking dish. Roll out half of pastry until 1 1/2 inches lager than dish (reserve remaining pastry to another use). Cut 1-inch strip from edges of pastry.
Brush edge of dish with water and lay strips of pastry on edges. Brush with beaten egg. Lay pastry on top, sealing edges. Cut steam hole and brush top with egg.
Bake for 30 minutes or until pastry is golden and filling is hot. Serves 4