Beef and Mushroom Pot Pies in Puff Pastry Draft

How I make it

Stew

1. Heat the oil in a pot over high heat. Add half the beef and brown on all sides, then transfer to a plate.

2. Brown the rest of the beef, return the first batch to the pot, add the onion and cook for about 1 more minute.

3. Lift the dried mushrooms out of their soaking liquid (keep the liquid) and chop coarsely.

4. Add the mushrooms, soaking liquid, wine, bay leaves and thyme to the pot. Bring to a boil, season with salt and pepper and cover.

5. Simmer over low heat for about 1½ hours, until the beef is tender.

6. Add the button mushrooms and parsley, taste and adjust the seasoning.

7. Divide the stew among 6 ovenproof bowls.

Pastry and baking

1. Preheat the oven to 400°F (200°C).

2. On a floured surface, roll the pastry out to about ⅛ inch (4 mm) thick. Cut 6 circles ¾ inch (2 cm) wider than the bowls.

3. Brush the edge of each circle with a little yolk, on one side only.

4. Cover each bowl with a circle, brushed side down, and press the edges against the outside of the bowl.

5. Brush the tops with a little yolk and bake for about 25 minutes, until golden.

What I've learned

• I never pour out the mushroom soaking liquid; it's the stock for the stew.