Meat #Pie #recipe

The huge Australian Meat Pie!! Shortcrust pastry stuffed with sluggish cooked chunky items of red meat in a wealthy gravy topped with golden puff pastry, this meat pie recipe requires endurance but you can be recognized as a bloody legend via everyone lucky sufficient to attempt one!



It’s method higher than your daily bakery and can rival a few of the greatest meat pie makers in metropolis – Bourke Street Bakery included! Bonus: vintage faculty red meat mince meat pie recipe included.

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Ingredients
Pie Base - Choose ONE (Note 1):

1 1/2 batches do-it-yourself shortcrust pastry
3 frozen shortcrust pastry sheets, thawed (300g/10oz)

    2 refrigerated pie crusts (US/Can)

Pie Lid:

3 frozen puff pastry sheets, simply thawed (300g/10oz) (Note 2)

    1 egg , evenly whisked

Filling:

1.25 kg / 2.5lb red meat chuck , 2.5cm/1" cubes (Note 3)
1/2 tsp every salt & pepper
2 - 3 tbsp olive oil
1 onion , diced
4 garlic cloves , minced
5 tbsp flour , plain/all purpose
1 1/4 cups (315 ml) red meat stock, low sodium (Note 4)
3 cups (750 ml) red wine , dry complete bodied (Note 5)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp black pepper , coarsely ground

    2 bay leaves

Instructions
Filling:


    Sprinkle red meat with 1/2 tsp salt and pepper.
    Heat 1 tbsp oil in a big heavy founded mostly pot over excessive heat. Add 1/3 of the meat and brown aggressively all over, then remove. Repeat with last beef, including extra oil if needed.
    Turn range down to medium high. Add garlic and onion, cook dinner 3 minutes.
    Add flour, stir through.
    Slowly upload red meat inventory whereas stirring constantly. Once flour is dissolved, upload wine, tomato paste, Worcestershire, pepper and bay leaves.
    Return red meat into pot, disguise with lid, regulate warmth so it is simmering gently.
    Simmer 1 hr 45 minutes. Remove lid, growth warmth moderately and simmer 30 - 45 minutes, stirring regularly, or till red meat is fork gentle and liquid reduces down to a thickish gravy, simply about overlaying red meat (see video). Do no longer cut back liquid too a lot - thickens extra because it cools & in pie.
    Remove from stove, disguise and funky filling (I typically depart overnight).

Pastry:

    Preheat oven to 180C/350F.
    Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - do no longer stretch and pull pastry, reasons shrinkage. (Notes 1 & 6)
    Place pies on tray. Top every pie with big sheets of parchment / baking paper and fill with pie weights (Note 7).
    Bake 20 minutes, remove, then use paper overhang to closely take away pie weights.
    Return crusts into oven for 5 minutes or till base is pale golden and dry (can skip, Note 8). Remove from oven.

Assemble pies:


    Fill pies with cooled filling, push down to fill. Should be moderately mounded.
    Cut rounds from partially thawed puff pastry - cut them moderately higher than the part of the cooked pastry bases.
    Brush part of pie crusts with egg, then vicinity lid on filling, urgent edges to seal puff pastry to the shortcrust pastry.
    Brush lids with egg, then cut a 1cm / 0.5" incision within the center utilizing a small knife.
    Bake 30 minutes or till deep golden and puffed.
    Devour hot and fresh, topped with tomato sauce or ketchup if desired!

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