Beef Stroganoff Pot Pies

Cook time 1 hour 15 minutes


2 tbs. olive oil
1 onion, diced
2 cloves garlic, finely chopped
450g piece of rump steak, cut into strips
1 ½ tsp. sweet paprika
1 tsp. smoked paprika
350g mixed mushrooms (chestnut, button, oyster, field)
50g dried porcini mushrooms (optional)
100ml white wine
3 tbs. sour cream
10g butter
½ bunch of chives, roughly chopped

2 sheets of shortcrust pastry
2 sheets of puff pastry
1 egg yolk mixed with a little water

Beef Stroganoff Pot Pies


Pre heat the oven to 180C.

Place porcini mushrooms in a bowl of warm water and rehydrated for 20 minutes. Drain and then reserve the liquid.

In a bowl mix the beef strips with the paprika and salt and pepper.

In a large sauté pan, add 2 tablespoons of oil and sweat off the onions with the garlic. Once softened, remove from the pan and reserve.

Turn the heat up and add a little more oil and sauté the beef strips for 2-3 minutes. Remove and reserve with the onions. Add the mushrooms to the same pan, including the drained porcini and cook for 5 minutes or until lightly coloured and soft. Season with salt and pepper and return the onion and beef mixture back to the pan. Add the butter, reserved porcini stock, wine and boil for 6-8 minutes. Finish with the cream and thicken. Once cool, add chives.

Cut the pastry into 4 rounds that will be 2 cm wider than the pie dishes.

Spoon the mixture into your pie dishes and cover with the pastry. Pinch the edges to seal and then with the tip of your knife, cut a small hole to allow the steam to come out.

Brush with the egg wash and bake in the oven for 25 – 30 minutes or until the pastry is golden brown.

RACO Mini Pie Dish