Beef, field mushrooms and kawakawa pies
( SERVES 4 )

Viva 17/5/2006

see more recipes by
Amanda Laird

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500 g	Beef rump
1	Small onion, diced
2 tbsp	Olive oil
1 to taste	Salt
2	Bay leaves
2	Garlic cloves, peeled and chopped
1	Baby carrot, (peeled and diced)
1 stem	Celery, (diced)
1 tbsp	Plain flour
1 tbsp	Dried kawakawa, (available from gourmet food stores)
4	Field mushrooms
1 cup	Red wine
2 cups	Beef stock
2 sheets	Puff pastry
1	Egg, (yolk, whisked with 1Tbsp milk to make egg wash)

Preheat oven to 200 degC. In a large saucepan, heat oil then add onion, garlic, celery, carrot and kawakawa.
Stir for 5 minutes over medium-high heat then add beef, season. Continue stirring for 5 minutes then add flour.
Stir for another 5 minutes, add wine, stock, mushrooms and bay leaves.
Put lid onto saucepan, turn heat to low and gently simmer approximately 40 minutes, stirring occasionally until meat is tender and sauce has thickened.
When filling has cooled, grease pie tins and line with pastry, add filling then top with pastry.
Seal edges then brush with egg and bake for 20 minutes.

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