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Home Ground Beef Recipes / Beef Mince Recipes

Appetizing Beef, Pork and Mushroom Pie With an Asian Twist

Beef, Pork And Mushroom Pie With An Asian Twist
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I had organized a Beef, Pork and Mushroom Pie for tonight; the plan was to do a fish pie. However, having half the mushrooms leftover from the other night’s polenta meal, I changed my mind and went with the mushrooms.

I’d made this beef, pork and mushroom pie a couple of years ago. I remember how amazing it was but never knew where I got the recipe. So I dug around the web and found something similar, if not the same. It seemed like a good idea to use these ingredients with beef and pork mince in the freezer and the last of the puff pastry and mushrooms.

I bought some King Island garlic and fresh ginger from the market to play an essential role in the flavour of this dish.

Beef, Pork And Mushroom Pie With An Asian Twist

Appetizing Beef, Pork and Mushroom Pie With an Asian Twist

Gretel ShawGretel Shaw
Looking for a new way to show off your cooking skills? This beef, pork and mushroom pie with an Asian twist is the perfect way to level up your cooking.
5 from 1 vote
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Asian
Servings 6 people
Calories 544 kcal

Ingredients
 
 

  • Sunflower Oil2 tablespoons sunflower oil
  • Raw Meat Mince250 grams ground beef (minced beef)
  •  
    250 grams pork mince
  • Garlic3 cloves garlic - finely chopped
  • Red Chilly Peppe2 long red chili (red chilli in British English) - de-seeded, chopped
  • Ginger5 centimetres ginger - finely chopped
  • Champignon Mushroom400 grams mushrooms - mixed
  • Bowl Of Beef Bone Stock150 ml beef stock (beef broth or beef bouillon) - heated
  •  
    2 small star anise
  • Spoon With Thick Brown Oyster Sauce Close Up2 tablespoons oyster sauce
  •  
    2 tablespoons light soy sauce
  • Bok Choy Vegetable On White2 bunches baby bok choy - quartered
  •  
    1 ½ cups coriander - roughly chopped
  •  
    1 large puff pastry
  • Decanter Of Milk¼ cup milk - to brush

Instructions
 

  • Heat your oil in a frypan over high heat, then add the mince, ginger, chilli and garlic. Using a wooden ladle, break up the lumps of mince for 5 minutes until brown.
  • Add the mushrooms, stock, star anise, oyster and soy sauce, stirring to combine. Cover and simmer for 20minutes.
  • While this is simmering, get your greens ready. Roughly chop 1-1/2 cups of coriander and quarter a bunch of baby bok choy. I would use 2 bunches next time as I didn’t think there was enough in the pie. It also wilts down.
  • Stir the greens through, season with pepper, take off the heat and let cool for 5 minutes or so.
  • Spoon the filling into a pie dish. Brush edges of the dish with milk. Use puff pastry to top the pie, crimping the edges around the dish and cutting off any excess. Brush the pastry with milk to give it an excellent gloss. Bake in a preheated 200-degree Celsius oven for 2 to 30 minutes. Put a couple of holes in the pastry to let the steam out.

Nutrition

Calories: 544kcalCarbohydrates: 34gProtein: 25gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 58mgSodium: 717mgPotassium: 837mgFiber: 10gSugar: 2gVitamin A: 39IUVitamin C: 7mgCalcium: 182mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: pie
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