BEEF, BACON AND MUSHROOM PITHIVIER (PIE) BEEF, BACON AND MUSHROOM PITHIVIER (PIE) This golden beef, bacon and mushroom pie is perfect for entertaining. 50 g (1/3 cup) plain flour 1.2 kg beef chuck steak, cut into about 12cm pieces 60 ml (1/4 cup) extra virgin olive oil 1 brown onion, coarsely chopped 125 g middle bacon rashers, cut into 3cm-pieces 250 g small cup mushrooms, sliced 500 ml (2 cups) salt-reduced beef stock 1 tablesoon Dijon mustard 1 teaspoon dried thyme leaves 2 x 375 g pkt all-butter puff pastry, just thawed 1 egg, lightly whisked Fresh thyme sprigs, to serve Preheat oven to 200ºC/180ºC fan forced. Place flour in a shallow bowl. Lightly coat beef with flour, shaking off excess. Heat 1 tablespoon oil in a large ovenproof casserole dish over medium heat. Cook 2-3 pieces of beef, turning, for 5 minutes or until golden. Transfer to a plate. Repeat with remaining oil and beef. Add onion, bacon and mushroom to dish and cook for 8 minutes or until golden. Add stock, mustard and dried thyme. Stir until mixture comes to the boil. Add beef. Cover and bake for 1 1/2 – 2 hours or until the beef is very tender. Use a slotted spoon to remove beef from dish. Use 2 forks to shred the beef. Return to dish and set aside to cool. Line a baking tray with baking paper. Cut a 26.5cm disc from each pastry sheet. Transfer 1 pastry disc to prepared tray. Spoon beef mixture into the centre, leaving a 3cm border. Brush edge with water. Cut a 4.5cm hole from the centre of remaining pastry disc. Use a small sharp knife to cut spirals into pastry forming a pattern, taking care not to cut right through pastry. Place pastry over beef and press edges together. Use the back of a knife to press a pattern around the edge of the pastry. Brush pastry with egg. Bake for 30-40 minutes or until golden and crisp. Photo: Alletta Burgess.