Ingredients
- Beef (1 kg)
- Puff Pastry (400 g)
- Red Wine (200 ml)
- Beef Stock (400 ml)
- Onion (1 finely sliced)
- Carrots (2 chopped)
- Mustard (2 tbsp)
- Rapeseed Oil (2 tbsp)
- Egg Yolks (2 free-range)
- Green Beans (300 g)
- Butter (25 g)
- Plain Flour (2 tbsp)
- Thyme (3 sprigs)
- Salt (pinch)
- Pepper (pinch)
Instructions
Steps
- Preheat your oven to 150°C (300°F) or Gas Mark 2.
- In a bowl, mix beef with plain flour, a pinch of salt, and black pepper.
- Heat a large casserole dish and add half of the rapeseed oil. Once hot, add enough beef to cover the bottom and fry until browned on all sides. Remove the beef and set aside. Repeat with the remaining oil and beef.
- Add the beef back to the casserole, pour in red wine, and simmer until the liquid reduces by half. Then, add beef stock, onion, carrots, thyme, and mustard, seasoning with salt and pepper.
- Cover and place in the oven for 2 hours.
- Once cooked, remove from the oven, check the seasoning, and let it cool. Discard the thyme sprigs.
- Preheat the oven to 200°C (400°F) or Gas Mark 6.
- Transfer the cooled beef mixture to a pie dish, brush the rim with beaten egg yolks, and cover with puff pastry. Brush the top with more egg yolk.
- Trim the pastry edges and crimp them. Bake in the oven for 30 minutes or until the pastry is golden brown.
- For the green beans, boil salted water, add the beans, and cook for 4-5 minutes until just tender. Drain and toss with butter, seasoning with black pepper.
- Serve a generous portion of pie alongside the green beans on each plate.