Manger

Steak, Mushroom and Guinness pie

Tonight is the big premier league game between Manchester United & Manchester City – it’s a potential title decider. Tensions are running high. I can feel the electricity running through my husband’s head so I decided to bake a good old steak, mushroom and Guinness pie to make him happy! It’s the perfect football meal, served with a potato salad. Win, lose or draw, this dish won’t let him down!

Ingredients (for eight slices)

800 grs steak trimmed and cubed 3cm
1 large onion (chopped)
2 garlic cloves (chopped)
1 chopped carrot (chopped)
1 bay leaf
A dash of thyme
200 grs coarsely chopped large white mushrooms pre-fried in 15 grs butter
400 ml beef stock
200 ml Guinness beer
40 grs flour
2 tbsp Worcestershire sauce
1 egg yolk for glazing pastry

Pastry

2 X 230 grs puff pastry ready-rolled sheet

Pre-heat oven 180° celsius

In a large pan, brown the cubed steak for 5 minutes or until brown on all sides, add the flour and stir well. In another pan, fry the onion and garlic until golden, then add the chopped carrots, thyme and bay leaf for 10 minutes on a low heat. Deglaze with the Guinness beer and Worcestershire sauce and reduce till it becomes thick and glossy. Add to the big beef pan, add the beef stock on cook on a low-heat for 2 hours. Add the pre-fried (in butter) mushrooms 15 minutes before the end. It’s very important to let the beef cool down before pouring in the pastry.

Roll out the pastry and line your pastry dish. Pour the beef mixture (make sure it’s cool) in the pie dish. Cover with your second pastry disc and seal together by pressing firmly on the side of the dish with your thumbs. Cut off excess pastry dough and re-roll to create 8 leaves to decorate the pie (8 is my lucky number). You can use a knife and cut out leaf-shaped figures and using the tip of the knife, draw the lines of a leaf. Finally, brush the pie with the egg yolk to give it a nice golden hue in the oven. One last thing, take a stick and prick the centre of your pie – so your pie won’t puff up from the middle.

Cook approx 30 minutes – it’s always good to check during the last five minutes – all ovens have different strength.

Home-made ‘Oreo’ cookies


This is a relatively easy recipe for ‘Oreo’ cookie lovers. These cookies are delicious and look amazing! This is a ‘must-try’ recipe. My kids love these home-made ‘Oreos’. A real treat!
Last saturday I dedicated a whole afternoon trying out various ‘Oreo’ recipes and decided make two types of filling to taste. All the american recipes include ingredients that I can’t find here in Médoc, so I came up with my own versions and they taste great. The vanilla cream is close to the real thing, and the white chocolate cream is very special. So it’s up to you to decide which one you want to try. Try both!

Ingredients (make about 10 large cookies or 20 small)

180 grs plain flour
80 grs unsweetened cocoa powder
7 grs baking powder
Dash of salt
180 grs sugar
110 grs plus butter, room temperature
1 large egg

Filling:

1) Vanilla cream
110 grs butter (room temperature)
280 grs Icing sugar
1 and a half tps vanilla essence

or

2) White chocolate cream
10 cl double cream
180 grs white chocolate (melted)
1 tps vanilla essence
150 grs icing sugar

Pre-heat oven 180° celcius

For the cookies dough: Mix all the ingredients together until you get a good batter that you can easily roll with a rolling-pin. If the colour is not dark enough to your liking, add a bit more cocoa powder until you achieve the ‘Oreo’ dark brown colour. On a slightly floured parchment paper surface, roll out the cookie dough to 5 millimeters thickness and cut out perfectly round shape either with a round cookie cutter or, like I did, a wine glass 5-6 cm diameter). Should you prefer smaller cookies, find a 4-5 cm diameter glass or cookie cutter. Bake on parchment covered baking tray for 9 minutes in you like them not too hard, 11 minutes if you like them crispy. When ready cool on a wire cookie rack.

For filling recipe number 1) Combine the butter, icing sugar and vanilla essence to form a uniform smooth dough, like play-dough. Don’t hesitate to add icing sugar to get the desired texture.

For recipe filling recipe 2) In a saucepan melt the white chocolate. Add the cream and heat on a low fire for 3 minutes. Stir well and leave to cool. Once cooled, add the icing sugar gradually until you get the desired texture.

When the cookies are cool, spoon the cream filling and make your ‘Oreo’ cookie sandwich. I put the cream in a pastry bag with a standard tip and piped the filling to make it look nicer. It’s great fun to make and the kids can assist you in making their dream cookies.

ps: My kids suggested that next time we make this, we should add food colouring to the cream filling so we can make multi-coloured ‘Oreo’ cookies! I like that idea!