Hamburger and mushroom pies

Hamburger and mushroom pies
Fixings

Sustenance

1 tablespoon olive oil

40g margarine

1kg sauce hamburger, cut into 2cm pieces

750g little pickling onions or eschalots (French shallots), peeled, closures trimmed

2 x 200g pkts portobello mushrooms

1 x 250g pkt bacon rashers, cleaved

2 garlic cloves, pounded

40g (1/4 mug) plain flour


500ml (2 measures) Campbell's Real Stock Beef

2 sprigs crisp rosemary

6 sprigs crisp thyme

1 bunch garni

2 sheets (25 x 25cm) prepared moved solidified puff baked good, recently defrosted

1 egg, daintily whisked

6 sprigs new thyme, additional

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System

Step 1

Preheat stove to 150°c. Warm a large portion of the oil and 10g of the spread in a flameproof goulash dish over high hotness. Include one-quarter of the meat and cook, mixing, for 3-4 minutes or until tan. Exchange to a heatproof vessel. Rehash, in 3 more clusters, with the remaining meat, warming the container between bunches.

Step 2

Heat the remaining oil and 10g of the remaining margarine in the same dish. Include the onions and cook, mixing, for 5 minutes or until brilliant. Exchange to the dish with the meat. Add the mushrooms to dish and cook, mixing, for 5 minutes or until delicate. Include the bacon and garlic and cook, blending, for 5 minutes or until tan. Exchange to the dish.

Step 3

Melt the remaining spread in the skillet over medium high temperature until frothing. Include the flour and cook, blending with a wooden spoon to oust any bits that have cooked onto the base, for 2 minutes or until the mixture bubbles. Give back where its due mixture to the dish. stock and cook, blending, for 1 moment or until joined. Bring to the bubble. Expel from high temperature. Blend in the rosemary, thyme and bundle garni. Season with salt and pepper. Prepare in stove, secured, mixing sometimes, for 2 hours or until the meat is delicate and the sauce thickens somewhat. Put aside for 30 minutes to cool.

Step 4

Expansion stove to 200°c. Spoon the hamburger mixture among six 375ml (1/2-glass) limit ovenproof dishes. Utilize a 10cm-round cake cutter to cut three plates from every baked good sheet. Brush the top edge of one of the dishes with a tad bit of the egg. Top with a cake circle and press the edges to seal. Rehash with the remaining egg and baked good circles. Brush pies with any remaining egg and enrich with extra cake. Place pies on a heating tray. Heat for 20 minutes or until baked good is brilliant and puffed.

Step 5

Top the pies with the additional thyme sprigs and serve quickly.