Beef Bourguignon pie
For the meat filling
red chilli powder
ginger garlic paste
a pinch of salt
a handful of herbs
For the puff pastry
Place the flour, salt and water in the mixer to form a smooth dough. Chill.
Take out the butter and place between two sheets of baking paper. Condition it by rolling, folding and rolling it out again. It should be a little smaller than the size of the dough.
Take out the dough ball and make a cross in the middle.
Push out the 4 sides making it look like a square.
Roll out the dough a little bigger than the butter sheet. Place the butter and close the sides.
Roll out a bit longer, looking more like a rectangle.
Take one side of the dough to the middle and close with the other side. If the dough is still warm, do another fold otherwise chill for 10 mins.
Try doing 2 folds at a time, giving 20 mins rest between turns. You finish 6 folds in all. Wrap in cling film and chill for at least 2 hrs or overnight.
For the meat filling, in a large pan, add the onions. Once it starts getting brown, add the ginger garlic paste and fry well.
Add the turmeric, coriander, garam masala, chilli powder and pepper. Fry the masala for atleast 5 mins. Add a bit more oil if it starts to stick to the pan.
Add the mushrooms and continue to stir fry.
In another pan, add some oil and sauté the meat till it gets a bit brown. Keep aside.
Add the tomato purée to the mushrooms and cook out a little.
Add the meat and let it absorb all the gravy.
Add flour to thicken and continue to stir.
Add the wine and stock. Cook for about 40 minutes until the meat is tender.
Add salt and herbs. Let it cool.
Take out the pastry and roll it out to about 4mm and cut circles with an 8 cm ring. Place one of the pastry into a foil or pie shell.
Add the filling and cover the top with another pastry circle. Egg wash the edges so it seals properly. Egg wash the top and bake at 200 degrees for about 30 minutes or until golden brown.