I recommend making the meat filling the day before you intend to bake the meat pie.
1 onion finely chopped
2 pounds ground beef
2 cups water, divided
4 tsp beef bouillon powder
1/2 cup tomato sauce
4 tsp Worcestershire sauce
1 pinch salt and pepper
6 tbsp flour
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Shredded colby jack cheese, optional
1 recipe shortcrust pastry*
2 sheets puff pastry
1 egg to glaze
HOW TO PREPARE:
Cook meat and onion until meat is well browned.
Add 1 ½ cups water, stock cubes, sauces and seasonings.
Bring to the boil and simmer for 15 minutes.
Blend flour and ½ cup water, add to meat, bring to the boil and simmer for 5 minutes. Chill in the fridge until cold, several hours or overnight. I usually make the meat filling the day before I plan to bake the meat pie.
Grease two pie plates. Divide shortcrust pastry dough in half. Roll one half out thin and place in first pie plate. Repeat with second half of pastry dough.
If using cheese, spread one cup of shredded cheese on top of shortcrust dough. Spoon in the cooled meat mixture. Top with another cup of shredded cheese, if desired. Moisten edges of pastry with water.
Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
Bake at 450 for 15 minutes. Reduce heat to 375 and bake for a further 25 minutes until golden.
*Shortcrust pastry
INGREDIENTS:
*1-3/4 cups + 2 tbsp flour
12 tbsp cold butter
6-8 tbsp ice cold water
HOW TO PREPARE:
Pulse flour in a food processor; slice butter and add to flour. Pulse until flour feels almost like sand. Start processor & slowly add water until mixture comes together. Dough will feel like clay. Knead dough 2 or 3 times on a lightly floured surface. Divide dough in half. Roll out one half until thin and place in greased pie plate. Repeat with second half of dough. Place in the freeze until ready to assemble.
Meat Pie
INGREDIENTS:1 onion finely chopped
2 pounds ground beef
2 cups water, divided
4 tsp beef bouillon powder
1/2 cup tomato sauce
4 tsp Worcestershire sauce
1 pinch salt and pepper
6 tbsp flour
--------------
Shredded colby jack cheese, optional
1 recipe shortcrust pastry*
2 sheets puff pastry
1 egg to glaze
HOW TO PREPARE:
Cook meat and onion until meat is well browned.
Add 1 ½ cups water, stock cubes, sauces and seasonings.
Bring to the boil and simmer for 15 minutes.
Blend flour and ½ cup water, add to meat, bring to the boil and simmer for 5 minutes. Chill in the fridge until cold, several hours or overnight. I usually make the meat filling the day before I plan to bake the meat pie.
Grease two pie plates. Divide shortcrust pastry dough in half. Roll one half out thin and place in first pie plate. Repeat with second half of pastry dough.
If using cheese, spread one cup of shredded cheese on top of shortcrust dough. Spoon in the cooled meat mixture. Top with another cup of shredded cheese, if desired. Moisten edges of pastry with water.
Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
Bake at 450 for 15 minutes. Reduce heat to 375 and bake for a further 25 minutes until golden.
*Shortcrust pastry
INGREDIENTS:
*1-3/4 cups + 2 tbsp flour
12 tbsp cold butter
6-8 tbsp ice cold water
HOW TO PREPARE:
Pulse flour in a food processor; slice butter and add to flour. Pulse until flour feels almost like sand. Start processor & slowly add water until mixture comes together. Dough will feel like clay. Knead dough 2 or 3 times on a lightly floured surface. Divide dough in half. Roll out one half until thin and place in greased pie plate. Repeat with second half of dough. Place in the freeze until ready to assemble.
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