Beef & Mushroom Filo Pie

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Ingredients

  • 4 tablespoons Olivado High Heat Oil
  • 1 onion, finely chopped
  • 2 NZ garlics, crushed
  • 3 tablespoons tomato paste
  • 500g blade beef steak, diced into 1 cm cubes
  • 1 cup red wine, Merlot
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Colman’s Wholegrain Mustard
  • 1 bay leaf
  • Handful fresh thyme, leaves picked
  • 8–10 button mushrooms, roughly chopped
  • 8–10 shiitake mushrooms, whole and soaked
  • Sea salt & fresh pepper
  • Filo pastry

Method

  1. Add 2 tablespoons oil into a medium heat pan, sauté onions & garlic until translucent. Add tomato paste and cook for 2–3 minutes.
  2. Season beef remove onion mix and in the same non-stick pan add rest of oil and sear off beef 4–5 minutes. Add onion mix.
  3. Turn up heat and deglaze pan with red wine. Reduce wine by at least half, add beef stock, bay leaf, thyme, mushrooms, Worcestershire and bring to the boil, then reduce heat to a simmer for 1–1½ hours stirring frequently. Beef should be nice and tender. Check the sauce while cooking and add water so that it does not dry out. You want to be left with enough sauce to put into the pies so that they are nice and moist when eating.
  4. Have 3–4 filo sheets cut into squares. Spoon mixture into the centre of the sheets and gently fold up the sides. Tie up the opening of the pie with a piece of string so it resembles a money bag. Brush egg wash around the outside of the filo so that it crunches up the pastry. Serve while hot.