Rundvlees en Mustard Pastei

Bereiding

1. 1

   verwarm de oven voor op 150C/300F/Gas 2.

2. 2

   schud door the rundvlees 1 kg beef and bloem together in a bowl with 1 snuf zout and zwarte 1 snuf peper.

3. 3

   verhit a large casserole tot hot, voeg toe half of 2 eetlepels rapeseed olie and enough of the rundvlees to just dek af the bottom of the casserole.

4. 4

   bak tot browned on each side, then verwijder and zet opzij. Repeat with the remaining olie and rundvlees.

5. 5

   Return the rundvlees to the pan, voeg toe the wine and kook tot the volume of liquid has reduced by half, then voeg toe the stock, 1 finely sliced ui, 2 chopped wortels, 3 tijmen and mosterd 2 eetlepels mustard, and breng op smaak goed with zout and paprika.

6. 6

   dek af met een deksel and leg in the oven for two uur.

7. 7

   verwijder from the oven, controleer the seasoning and zet opzij to cool. verwijder the tijm.

8. 8

   When the rundvlees is cool and you're ready to assemble the pie, verwarm de oven voor op 200C/400F/Gas 6.

9. 9

   breng over the rundvlees to a pie dish, brush the rim with the beaten 2 free-range ei yolks and lay the pastry over the top. Brush the top of the pastry with more beaten ei.

10. 10

    Trim the pastry so there is just enough excess to crimp the edges, then leg in the oven and bak for 30 minuten, or tot the pastry is goudbruin-bak bruin and cooked through.

11. 11

    For 300 g sperziebonen, breng a saucepan of salted water to the kook, voeg toe the bonen and kook for 4-5 minuten, or tot just mals.

12. 12

    giet af and schud door with 25 g boter, then breng op smaak with zwarte peper.

13. 13

    To serveer, leg a large spoonful of pie onto each plate with some sperziebonen alongside.