Truffle, beef & mushroom pies

Method

(This recipe was kindly supplied by Great Southern Truffles, With their earthy and distinct flavour, truffles add a touch of luxury to any dish. Here, the savoury notes complement the robust taste of beef, creating a symphony for your tastebuds.)

Coat beef cubes with seasoned flour.

Heat oil in a large saucepan and brown the beef in batches. Set aside.

Return pan to heat, adding a little extra oil if needed, and fry onions until golden. Add mushrooms and fry for five minutes. Add garlic and fry gently for a few minutes.

Return the beef to the pan with the bay leaf and brown sugar and stir well. Add beer or red wine and cook for about 10 minutes.

Add stock and reduce heat. Simmer for 90 to 120 minutes, stirring occasionally, until the beef melts in your mouth.

Allow to cool a little, add Great Southern Truffles’ Black Truffle Sauce, and refrigerate for a few hours or overnight.

To assemble pies:

Preheat oven to 190C.

Cut each sheet of pastry into four squares. Coat a muffin tray in oil and place squares over each muffin hole.

Spoon over the beef, and then bring the opposite corners of the pastry together, pinching seams and twisting the top to seal.

Brush with egg wash. Bake for 15-20 mins or until golden.