Name: Beef and shiitake mushroom pie
Cook time: 165 min
Total time: 165 min
Yield: 4
Ingredients: 30 gram butter; 900 gram beef brisket, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1/4 cup (60ml) light soy sauce; 1/2 cup (125ml) mirin; 1/2 cup (125ml) sake; 1 cup (250ml) water; 100 gram oyster mushrooms, chopped coarsely; 100 gram fresh shiitake mushrooms, chopped coarsely; 1 sheet puff pastry; 1 egg, beaten lightly; 1/2 teaspoon black sesame seeds; 1/2 teaspoon white sesame seeds

Ingredients

30 gram butter

900 gram beef brisket, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1/4 cup (60ml) light soy sauce

1/2 cup (125ml) mirin

1/2 cup (125ml) sake

1 cup (250ml) water

100 gram oyster mushrooms, chopped coarsely

100 gram fresh shiitake mushrooms, chopped coarsely

1 sheet puff pastry

1 egg, beaten lightly

1/2 teaspoon black sesame seeds

1/2 teaspoon white sesame seeds

Method

1.Preheat oven to 160°C (325°F).

2.Melt butter, on stove top, in shallow 22cm flameproof dish; cook beef, in batches, stirring, until browned. Return beef to dish; sprinkle with flour, stir to combine. Gradually stir in sauce, mirin, sake and the water until smooth. Roast, covered, for 2 hours or until beef is tender. Season to taste.

3.Increase oven to 180°C (350°F).

4.Stir mushrooms into dish; season. Cover dish with pastry; brush with egg and sprinkle with seeds.

5.Bake pie for 15 minutes or until pastry is browned.

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