Inspired by the Taste magazine’s “Cook the Cover” feature in June for a Beef and Cheddar pie, I made another with tender beef and truffle cream – I have a fond memory of a simple but elegant fettuccine with truffles at Ortolana and wanted to replicate that flavour.
A few weeks ago at Sabato I came across a “Creama Tartufata” sauce – a blend of champignon mushrooms and black truffles. Perfect match I think for this pie.
The ingredients were enough for me to make a 28cm round pie and a smaller 24cm rectangular pie.
The recipe is modified slightly to suit (whatever I had in the pantry at the time), stock was Simon Gault’s and pastry was pre-made frozen sheets. I find that the sheets fit rectangular dishes best and way easier to defrost than the blocks.
- 1kg beef, cross-cut blade*, cut into 2cm strips
- 2 onions, sliced
- 6 cloves of garlic, peeled
- 4 tbsp Crema Tartufata
- 250ml dry white wine
- 500ml beef stock (Simon Gault’s)
- 3 tbsp cornflour + 1/4 cup water
- 4 sheets frozen flaky pastry sheets
- Season beef with salt and pepper.
- Heat oil in the pan to brown the beef in several batches.
- Brown onion until it softens.
- Add wine to deglaze the pan.
- Return all the beef to the pan and bring to the boil. Cover and bake in the preheated oven for 2 hours (or you can use a pressure cooker like I did and it’s all done in 45 minutes!)
- When cooked, remove beef and flake meat off with a fork.
- Thicken the stock with cornflour liquid.
- Mix the Crema Tartufata in with the thickened stock.
- Line your pie dishes with pastry. Prick with a fork. Fill to three-quarters full. Top with another layer of pastry. Pinch edges with fork to seal.
- Brush the tops with egg wash.
- Fanbake in the hot oven (190C) until golden and crisp, approximately 20-30 minutes.
(this is a photo of the beef and cheddar pie I made for the “Cook the cover” competition. Didn’t win but my consolation was that my photo was featured in the magazine’s email out to subscribers, so in a way it is a dream come true, to have my photo ‘published’ in my favourite magazine!)
J said “the flavour bursts into my mouth and it is so delicious!” She even had a third helping!