TRADITIONAL RECIPIES
Leigh Bourne shares a traditional recipe:
#thevictoriancottage
BEEF, ALE & PORCINI MINI PIES makes 3
must have a pie. s cannot exist e presence of a pie’ id Mamet
‘We must have a pie. Stress cannot exist Beef, Ale & Porcini Mini Pie in the presence of a pie’ you dont like a pie then something is seriously wron Beef, Ale & Porcini Mini Ifmeat Pies pie or a light and delicate vegetable pie the poss David Mamet
If you dont like a pie then something is seriously wrong, whether its a rich These mini pies are perfect for one if your greedy like meat pie or a light and delicate vegetable pie the possibilities are endless!
and porcini filling in a rich, unctuous gravy all wrapp golden pastry.
These mini pies are perfect for one if your greedy like me, soft tender beef and porcini filling in a rich, unctuous gravy all wrapped up in a perfect golden pastry.
Preheat your oven
1kg lean casserole steak or beef
Put all the beef int to coat, shake off a in batches until bro large casserole dish pan, brown off the onions and add the with the beef.
for the filling
Preheat your oven to 150 degrees celsius.
1kg lean casserole steak or beef
p e p pinto e r ) the seasoned flour Put all the beef to coat, shake off any excess and fry off smoked bacon lardons in batches until browned, transfer to a large casserole dish. the 15 b a b y oIn nio n s same frying pan, brown off the lardons and baby 1 x 330ml bottle of guinness onions and add these to the casserole or stout with the beef.
plain seasoned flour (salt and pepper) smoked bacon lardons 15 baby onions 1 x 330ml bottle of guinness or stout 500ml beef stock 20-30g dried porcini mushrooms 1 tsp oregano 2 sprigs thyme 1 sprig rosemary 1 tbsp worcester sauce 1 tbsp tomato puree m re cip es fro
for the filling
plain seasoned flour (salt and
500ml beef stock
Deglaze the pan with the Guinness, To the casserole di 20-30g dried porcini make sure you get all the brown bits stock, the chopped mushrooms from the bottom of the pan, transfer this liquid, herbs, worc purée and a good p to the casserole. 1 tsp oregano pepper.
2 sprigs thyme To the casserole dish, add in the beef Stir through and br stock, the chopped soaking 1 s p r i g porcini r o s e m a r and y liquid, herbs, worcester sauce, tomato Cover and place in t b s p pinch w o r c eof s t esalt r s a and u c e black stirring halfway thr purée and a 1good pepper. 1 tbsp tomato puree
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Once cooked leave
Stir throughs and a l t & bring g r o u nto d bthe l a c kboil. pepper Cover and place in the oven for 2 hours stirring halfway through. Once cooked leave to cool completely.
salt & ground black pepper
DOWNLOAD Leigh’s victorian cottage RECIPE BOOK: th e r ia n v ic toa g e c o tt
Deglaze the pan wi make sure you get from the bottom of to the casserole.
https://issuu.com/waterside10/docs/recipes_from_the_ victorian_cottage-issuu
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