Steak & Mushroom Pie

Method

1. Place the dried porcini mushrooms into a bowl, then cover with the hot water and set aside to infuse for 20 minutes. Once infused, remove the mushrooms (reserving the soaking liquid in a bowl), chop finely and set aside.
2. In a large, heavy-bottomed pot, heat the oil, add the onions and garlic, and cook for 8-10 minutes. Add the Swiss brown mushrooms and cook for 3-4 minutes, stirring to combine. Once cooked, remove the mixture from the pan and set aside.
3. Add the meat to the pan and fry for 5 minutes, or until browned on all sides. Sprinkle the flour over the meat and season with salt and pepper. Cook while stirring for 1 minute, then return the mushroom mixture to the pan and add the bay leaves, stock, porcini mushrooms and the reserved porcini soaking water.
4. Cover and simmer for 60 minutes, then uncover and simmer for an additional 30 minutes, stirring occasionally, until the meat is tender. Once cooked, transfer the filling into a pie dish and set aside to cool.
5. Preheat the oven to 200°C. Top the cooled filling with puff pastry, then cut a slit in the top for air to escape (or cut a hole in the pastry and use a pie funnel). Brush the pastry with beaten egg and bake for 30-35 minutes, or until the top is golden and crisp.