Beef Brisket Mushroom Pie with Herb Pine Nuts Salad

Ingredients Serves 2

  • Beef ragu
  • 1.5kg diced beef brisket
  • 10g salt
  • 5g black pepper
  • 10g diced mushroom
  • 20g diced onion
  • 20g diced celery
  • 20g diced carrot
  • 1 Cloves garlic
  • 1 sticks rosemary finely chopped
  • 1g star anise
  • 2g Cloves
  • Nutmeg
  • 7g tomato paste
  • 35ml red wine
Puff pastry
  • 100g soft and strong flour
  • 15g gluten flour
  • 20g butter
  • 2.5g sugar
  • 0.5g salt
  • 70g water
  • 20g egg white
Herb Pine nuts Salad
  • Chive
  • Dill
  • Mint
  • Flower
  • Honey mustard

  • Beef ragu

    Dice European brisket beef into small slices and season them with pepper and salt.
    Seal the meat for 15 minutes.
    Fry the meat with oil until it turns just cooked and set aside.

  • Condiment

    Slice vegetable fillings into small cubes and fry them till soft.
    Add cooked meat, chopped garlic, rosemary and thyme into the pot; stir-fry the fillings with condiments like star anise, cloves, nutmeg to get full mixture.
    Add tomato sauce when garlic turns soft; add red wine as soon as acid come out. Cook until meat is beef brisket and sauce becomes thick, then pour chicken stock to cover. Continue heating to thicken the sauces well sticky with the fillings

  • Puff pastry

    Mix the flour, gluten flour and sugar, add butter and blend them with hand into homogeneous powder.
    Pour water and stir, rub them to sleek paste. Stand 20 minutes before roll it to a sheet of filo thick of 2mm; prepare the moulds, and warm up the roaster to 200 degrees.
    Cut the filo into diamond of 10cm, put into moulds, fill them with meat fillings and close well the filo.Brush a layer of egg white on the surface of filos, put the pies into the roaster. Roast about 25 minutes then take them out.

  • Herb Pine nuts Salad

    Dish up the pies with salad, chive, pine nut, mix gently with mustard and honey sauce according to your flavor. Make decoration with petals before serving.