Meat pies in wine with trumpets of death

Our collaborator Virginia, from the gastroblog Sweet & Sour , brings us an ideal recipe for mushroom season: meat pies with black trumpet mushrooms. One of those recipes that creates happiness at home: a delicious combination of flavours with an irresistible presentation.

Autumn is slowly approaching and we are starting to crave heartier dishes, especially those in which we can use seasonal produce.

In this case, it is a puff pastry filled with meat stewed in red wine, with one of the star products of autumn, mushrooms. We have added fresh black trumpets, which we can find well into autumn. Although it is a type of mushroom that you can also easily find dehydrated.

We prepared the beef stew partly on the stove and partly in the oven. For my taste, cooking in the oven at a constant temperature results in tender meat and a wonderful thick broth.

For this type of stew, I always use my Le Creuset cast iron cocotte , which is ideal for this type of slow cooking, as it allows the meat to cook in its own juices, without adding large quantities of liquid. It also allows you to easily transfer the stew from the stove to the oven.

Let's go with the recipe:

INGREDIENTS: (For 5 individual cakes or 1 large one)

For the meat stew in wine:

• 1 kg of ox shank, cut into squares of approximately 1 cm
• 3 medium red onions, cut into medium squares.
• 2 cloves of pressed garlic.
• 2 carrots, peeled and cut on the bias into pieces of approximately 1 cm.
• 2 stalks of celery, cut into brunoise.
• 400 ml of good red wine. (What is not drunk is not added to stews)
• Approximately 400 ml of water.
• 2 tablespoons sifted flour.
• Extra virgin olive oil.
• 30 gr. Butter
• Finely chopped fresh rosemary leaves.
• Fresh thyme leaves
• Salt and freshly ground pepper
• 2 handfuls of fresh Death's Trumpets
• 1 clove of garlic.

For the cakes:

• 500 gr. Homemade or store-bought puff pastry
• 1 egg
• 1 tablespoon of cream

PREPARATION:

We begin by preparing the meat stew in wine:

Preheat the oven to 190ºC, heat from above and below.

We put our Le Creuset cocotte on medium heat to warm it up. When it is very hot, we add the oil. Next, we add the red onions and let them cook without taking on much colour, until they begin to soften, about 10 minutes. We turn up the heat and add the pressed garlic, carrots and celery. If we are going to use mushrooms instead of mushrooms, we add them now cut into quarters. We mix everything well and let it cook for a couple of minutes.

Add the meat, sauté and add the rosemary and thyme. Season with salt and pepper and cook for about 5-8 minutes, until the meat is sealed on all sides. We want to prevent the juices from escaping during prolonged cooking.

Add the wine and let the alcohol evaporate for a few minutes. Add the sifted flour in small amounts and water just enough to cover the stew. In my case, around 400 ml.

We let it come to a boil, cover it with the lid and put it in the preheated oven for 1 hour and a half.

After this time, we take it out of the oven and stir it around a few times. We put it back in the oven and leave it until the meat is tender and the sauce has become a thick and dense sauce. In my case, it took about 45 minutes more. It will depend a little on the quality of the meat. But it is important that the meat is tender.

Remove from the oven and while it cools, sauté the black trumpets in a frying pan with a clove of garlic and 1/2 tablespoon of olive oil. Add them to the stew.

When filling the pastries, add a knob of cold butter to the mixture to give it shine. Mix well while it melts.

We raise the oven temperature to 200ºC

Let's start assembling the cupcakes:

We stretch our puff pastry sheets to a thickness of about 3 mm. We cut them according to the size of the containers we are going to use. For smaller lids and for larger bases.

Lightly grease ovenproof containers and line the inside with the larger puff pastry scraps. Prick the bases to prevent them from swelling in the oven.

Fill with the well-warmed meat stew. Brush the edges with egg so that the puff pastry lid adheres well. Cover with the lid and make a hole in the centre to allow the steam to escape. Seal the edges of the pastries with a fork, and with the back of the edge of a knife make some diagonal lines.

We glaze the pastries with the egg mixed with a tablespoon of cream.

We put it in a preheated oven at 200ºC for about 25 minutes, until our cakes have taken on a nice golden color.

Remove from the oven, remove from the mould, as they will come out of their container without any problem, and serve accompanied by a fresh salad and a good red wine. Nothing else is needed to enjoy these pastries that will delight your guests.

Tips:

• The best meat for stewing is the shoulder cap, because it cooks faster and is very tender.
• Fresh black trumpets can be substituted with dried mushrooms or half a dozen quartered mushrooms
• We do not add the black trumpets before baking, as they are more delicate than mushrooms. That is why we sauté them and add them before baking the pastries. This will allow them to cook without losing their flavour and texture and will add their aroma and flavour to the meat and sauce.
• Do not fill the pastries with the hot meat, it must be warm enough to avoid damaging the puff pastry.

Enjoy.