I made this, a very tasty low fat pie, a month or so ago and asked on my Facebook page what I should call it. “The Skinny Pukka” was my favourite suggestion, so I’m going for that.
This started off as a recipe for individual beef Wellingtons. But the further I got with the recipe, the naffer it sounded. So I made it into a pie, because at the moment that’s what I appear to be doing with everything.
- 300g mushrooms
- 6 shallots
- Tesco Lighter Ready Rolled Puff Pastry
- 284ml beef stock
- 4 beef steaks
- 1 pack of mixed leek and cabbage, or two sliced leeks, or one sliced leek and a few handfuls of shredded cabbage
You’ll also need four individual pie dishes, like this. I only had three that were the same (I need to restock my kitchen) but that’s only aesthetics, as long as you have four pie dishes it doesn’t really matter.
Preheat the oven to 200C. You now have a choice. You can either put the mushrooms and shallots in a food processor and blend until finely chopped like I did, or you can just slice them. Personally, I’d slice them because they just don’t look appealing diced. Then spray a frying pan with Fry Light and stir fry the chopped vegetables for five minutes or so.
See? That just looks gross.
Add a few tablespoons each of the parsley and tarragon before stirring in well. Turn the heat the low and cook for another 10 minutes or so, stirring occasionally. Whilst you’re doing that, you can measure out the pastry for the top of each pie dish and roughly cut and roll it out into shape.
When the mushrooms are done, spread them evenly between the pie dishes. This is another reason I’d go for sliced rather than food processed — they look quite pathetic at the bottom of the dishes.
It was at this point I decided to ignore the recipe, so I looked in the fridge, found a pack of mixed shredded cabbage and leek, and stir fried it.
Then I just used that to fill the dishes more.
Then you just need to slice and fry your steaks to your liking (3 minutes on each side, for me)…
…before adding that to the top of the dish.
Finally, season the pie mix with some pepper, pour the stock across the top of the dishes (sharing it out so each dish gets roughly the same) and put the lids on. It doesn’t matter if they don’t quite fit or look a bit patchy; this isn’t a pretty pie, it’s a Skinny Pukka!
Slash the top three times. And, if you’re silly like we are in our houses, cut out your initials to pop on the top.
Then you just need to bake the pies for 10-15 minutes, until the pastry looks like this:
Serve it with some vegetables and potatoes.
And marvel at the inside, because the inside looks like this:
Mmmmm! That is GOOD pie!