Beef and Mustard pie
184
1 Portion
| 1 | beef rump minced | 200 g |
| 2 | Onion, brunoise | 30 g |
| 3 | Vegetable oil | 2 tsp |
| 4 | Veal stock | 300 ml |
| 5 | Tarragon fresh | 1 sprig |
| 6 | Wholegrain mustard | 1 tsp |
| 7 | Butter | 20 g |
| 8 | Flour | 10 g |
| 9 | Cream | 30 ml |
| 10 | Puff pastry sheet | 1/8 |
1. Simmer beef in stock with onion and tarragon. Cook until tender
2. Strain and reserve liquid
3. Add mustard to mince and some of the reserved liquid until just covered
4. Simmer 5 minutes, add cream and adjust consistency with beurre manie
5. Place in ramekin or pie foil. Place pastry on top, decorate and seal
6. Brush with egg wash and bake 200®c for 10 minutes or until golden