Beef, Guinness & Oyster Pie – By Wright Brothers Borough Market
10kg diced beef chuck
2kg large cut mirepoix (diced carrots, onions and celery)
4 pints of Guinness
2.5 pints of beef stock
Bunch of thyme
5 bay leaves
200gr tomato puree
Vegetable oil (for frying)
500gr cooked beef mix
100gr puff pastry per lid
2 rock oysters
Allergens: cereals, eggs, dairy, molluscs, celery, sulphur
1. Sweat the mirepoix, thyme and bay leaves (do not give it colour) for about 15-20 mins.
2. Add tomato puree and cook out for 5 min
3. Add flour to form a roux like paste and cook for a few minutes (do not give it colour)
4. Slowly add the stock and Guinness to form a thick sauce
5. Season the beef and seal off in small batches in hot oil until nicely browned, pour into a colander to drain oil
6. Add the beef to the thick sauce and slowly bring to the boil, skim off any scum
7. Cook on a low heat for about 1 hour
8. Check that the beef is tender and take off heat
9. If you’re not serving your pie straight away, transfer into plastic containers and cool in blast chiller
10. When serving, pour some of the mixture into a small cast iron pot, seal it with 100gr puff pastry and place in oven until puff pastry is golden brown. Serve with 2 rock oysters
Chewitt – By the Hind’s Head Bray
For the Spice Mix
1 tsp sea salt flakes
1.3g Prague® powder
pinch bay salt
pinch ground white pepper
2 toasted juniper berries
½ tsp toasted coriander seeds
pinch ground nutmeg
½ tsp fennel seeds
For the mince mixture
25g olive oil
75g onions, peeled and finely diced
1 clove garlic, peeled and finely chopped
1 guinea fowl breast, diced
1 duck breast, diced
reserved Spice Mix
raw duck fat
65g Trompettes, washed 3 times and trimmed
40g raw peeled pistachio nuts, roughly chopped
For the pastry
250g plain flour
10g fine salt
100g rendered pork fat, chilled and diced
50g pasteurised egg yolks
For the walnut jelly
1 jar pickled walnuts (390g)
To assemble the pies
reserved mince mixture
butter, for greasing the baking tray
flour, for dusting the baking tray
egg wash (1 whole egg whisked with one egg yolk, seasoned with a pinch of salt and caster sugar)
reserved walnut jelly
1.To make the spice mix, grind all the ingredients to a powder using a pestle and mortar (or spice grinder). Pass the ground spice through a sieve and reserve the fine powder. Set aside.
2. For the mince mixture, heat the olive oil in a pan and add the onion and garlic. Cook over low heat until the onions and garlic have softened. Pass the mixture through a fine mesh sieve, reserving the onions and garlic and discarding oil. Set aside and allow to cool.
3. Combine the diced guinea fowl and duck breast with the cooled onion/garlic mix in a bowl and add the reserved spice mix. Combine well, then cover and place in the fridge for 6 hours.
4. Weight out the spiced mince mixture and add 10% (of the yield) breadcrumbs and 20% (of the yield) raw duck fat to the mixture. Pass the seasoned mince through a mincer. Cover and place in the fridge overnight.
5. Pass half the seasoned mince mixture through the grinder and combine with the remaining mince. Add the prepared Trompettes and the pistachios, combine well and return to the fridge for a few hours. Portion into 30g balls of mince using clean hands. Return to the fridge. It’s important to keep this mixture chilled at all times.
6. For the pastry, sift the flour and salt together in a bowl and combine well. Add the diced pork lard and use clean fingertips to rub the mixture together until it resembles coarse breadcrumbs.
7. Make a well in the centre of the mixture. Whisk the egg yolks with 55g cold water and add this mixture to the flour mix. Gently incorporate the wet and dry mix until it comes together. Tip the mixture onto a lightly floured work surface and use the palm of your hands to work the dough into a ball of dough. Wrap the dough tightly in cling film and place in the fridge.
8. To make the walnut jelly, drain the pickled walnuts and reserve the juice. Peel and quarter the walnuts. Blitz the walnuts and the reserved juice to a smooth puree. Pass the mixture through a fine mesh sieve. Add 100g cold water to the puree and mix well. Set aside.
9. Weigh out the walnut mixture and calculate 1 leaf for every 250g. Bloom the gelatine for 5 minutes in a bowl of cold water.
10. In the meantime, heat a third of the walnut puree in a pan. Remove the bloomed gelatine from the cold water and squeeze out excess water. Add to the warm walnut puree and stir in to fully dissolve. Remove from the heat and pass through a fine mesh sieve. Mix in the remaining walnut puree and set aside at room temperature.
11. Preheat the oven to 215°C, full-fan, 0% humidity. Grease and flour a baking tray.
12. Roll the pastry 2mm thick, then use an 80mm-diameter pastry cutter to cut out 24 discs.
13. Place a mince ball into the centre of each of the 12 pastry discs. Brush the edges of the remaining cut out pastry discs with egg-wash and then cover the meatball egg-washed side down to create a dome. Pinch the edges at the base where the pastry discs meet, ensuring there are no air pockets.
14. To neaten the excess pastry at the base, place a 50mm-diameter pastry cutter (cutting-side up) into a 55mm-diameter pastry cutter (cutting-side up) - then place into a 65mm-diameter pastry cutter (cutting-side down). Picking up all three cutters at the same time, place over each pie and press down. This will seal and neaten the bottom edge and create a decorative base. Use a small circular pastry cutter (20mm-diameter) and gently press out a small hole at the top of each pie.
15. Brush each pie with egg-wash and place all 12 onto the prepared baking tray. Bake for 16 minutes in the preheated oven until the crust is golden brown. Remove and allow to cool.
16. Use a pipette to add a small amount of reserved walnut jelly into the opening at the top of each one. Place in the fridge to allow the jelly to set.
17. Remove from the fridge approximately 30 minutes before serving.
Fermented Mushroom Pie – by Native
For the mushrooms
100ml white wine
For the yeasted onion purée
200g white onions
40ml double cream
20ml whole milk
8g fresh yeast
Cheese sable for tart case
250g finely grated cheese
250g cold, grated butter
250g plain, Organic flour
Pinch of Salt
To make the filling
1. Finely dice the mushrooms. Place in a sealable container and cover with water
Add salt - the amount of salt is equal to 3% of the total weight of the mushrooms and water. Leave to ferment for 3 days at room temperature
2. When ready to make the pie filling, sweat the mushrooms until translucent.
Add the drained fermented mushrooms and cook for 8 minutes.
3. Stir through the miso then deglaze with white wine. Cook until the wine has reduced and then stir through the creamed remove from heat.
To make the yeasted onion purée
1. Caramelise onions with neutral oil. Once golden brown add yeast and cook for 2-3 minutes.
2. Add cream, milk and butter and reduce for 5 minutes. Blitz in the food processor until smooth
To make the cheese sable for tart case:
1. Combine the flour and butter in the food processor with the salt. Add the cheese and pulse until combined. Leave the pastry in the fridge for 15 minutes wrapped in beeswax film.
2. Divide the pastry into correct size and shape into small pie moulds or muffin tins
Cook at 170ºC for 15 minutes until golden brown
To construct the pie:
1. To construct the pie, spoon the mushroom mix into the individual pie cases and warm through in the oven for 2 minutes.
2. Remove from oven and spoon over the onion puree to cover the mushrooms
Finally, sprinkle generously with toasted bread crumbs and serve!