Serves 5
2 onions
1 garlic clove
olive oil for frying
110g sliced mushrooms
1 glass of red wine
dash of balsamic vinegar
225g minced beef
a few sprigs of fresh thyme
Maldon sea salt
freshly ground black pepper
1 pack of shortcrust pastry
1 egg and 1 egg yolk; beaten for egg wash
Sauté the onions and garlic in the butter and olive oil until caramelized. Add the mushrooms, wine and balsamic vinegar and reduce down; leave to cool down.
Preheat the oven to 200ºC.
Mix together the minced beef, seasoning and thyme.
Roll out the pastry and cut circles about the same size as a saucer.
Spread a little of the onion mix, leaving about 1.5cm around the edge. Take a handful of the beef mix and form it, placing it in one half of the pastie circle. Fold over to form a pastie shape and seal well. Brush over the egg wash and bake in the oven for 15-20 minutes or until golden brown.
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