RECIPES

TRADITIONAL RECIPIES

Leigh Bourne shares a traditional recipe:

#thevictoriancottage

‘We must have a pie. Stress cannot exist in the presence of a pie’ David Mamet

BEEF, ALE & PORCINI MINI PIES

makes 3

If you don't like a pie then something is seriously wrong, whether its a rich meat pie or a light and delicate vegetable pie the possibilities are endless!

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.

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.

Stress cannot exist in the presence of a pie’ David Mamet If you dont like a pie then something is seriously wrong, whether its a rich meat pie or a light and delicate vegetable pie the possibilities are endless! for the filling Preheat your oven to 150 degrees celsius.

for the filling

1 k g l e a n c a s s e ro l e s te a k or beef

p l a i n s e a s o n e d f l o u r ( s a l t a n d pepper)

smoked bacon lardons

15 baby onions

1 x 3 3 0 m l b o t t l e o f g u i n n e s s or stout

500ml beef stock

2 0 - 3 0 g d r i e d p o rc i n i mushrooms

1 tsp oregano

2 sprigs thyme

1 sprig rosemary

1 tbsp worcester sauce

1 tbsp tomato puree

salt & ground black pepper

Preheat your oven to 150 degrees celsius. or beef

Put all the beef into the seasoned flour pepper to coat, shake off any excess and fry off in batches until browned, transfer to a smoked bacon lardons large casserole dish. In the same frying 15 baby onions pan, brown off the lardons and baby onions and add these to the casserole with the beef.

Deglaze the pan with the Guinness, make sure you get all the brown bits from the bottom of the pan, transfer this to the casserole.

To the casserole dish, add in the beef 2 sprigs thyme stock, the chopped porcini and soaking 1 sprig rosemary liquid, herbs, worcester sauce, tomato purée and a good pinch of salt and black 1 tbsp worcester sauce pepper. 1 tbsp tomato puree

Stir through and bring to the boil.

Cover and place in the oven for 2 hours stirring halfway through.

Once cooked leave to cool completely.

Once cooked leave to cool completely.

DOWNLOAD Leigh’s victorian cottage RECIPE BOOK:

https://issuu.com/waterside10/docs/recipes_from_the_ victorian_cottage-issuu