Dave Drum wrote to Sean Dennis <=-
Oddly the "dump" only fell on Tiny's and Outpost. Not on Doc's, Prism,
or Waldo's.
That's because we both get our Fidonet mail from the same place.
It was an accident or a result of a new configuration. I do not keep a lot
of mail in my BBS; only 5000 messages which may sound like a lot but really isn't.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef And Beer Pie with a Cheesy Crust
Categories: Australian, Beef, Beer, Pies, Cheese
Yield: 6 servings
1/4 c Olive oil
1 3/16 kg Trimmed beef chuck steak or
Gravy beef, cut into 1 cm
Cubes
1/4 c Plain flour
2 lg Brown onions, chopped
Finely
2 Cloves garlic, crushed
2 ts Fresh thyme leaves
1 tb Tomato paste
1 tb Worcestershire sauce
1 c Beer
2 c Beef stock
1/4 ts Freshly ground black pepper
1/4 ts Ground white pepper
1 Egg yolk, beaten lightly
2 ts Milk
SHORTCRUST PASTRY:
3 c Plain flour
1/2 c Finely grated Parmesan
1 ts Coarse ground black pepper
1 ts Sea salt flakes
200 g Butter, chopped
2 Eggs
1 tb Chilled water
A deliciously hearty beef and beer filling is encased in a buttery
parmesan and pepper pastry.
Heat 1 tablespoon of the oil in a large saucepan over high heat.
Meanwhile, toss the beef in flour until evenly coated. Cook beef, in
batches, until browned, using another 1 tablespoon oil as needed.
Transfer beef to a medium bowl.
Heat the remaining 1 tablespoon oil in the same pan; cook onion,
stirring, for about 5 minutes or until soft. Add the garlic, thyme,
paste and sauce; cook, stirring, for 1 minute or until fragrant. Stir
in beer; bring to the boil. Boil, uncovered, until reduced by half.
Return beef to the pan. Gradually stir in the stock and peppers; stir
until the mixture boils and thickens slightly. Simmer, covered, for 1
hour 30 minutes.
Uncover; simmer for about 30 minutes or until beef is tender and the
sauce is thickened. Season to taste with sea salt. Cool slightly, then
refrigerate for several hours until cold.
Meanwhile, make pastry: Process the flour, cheese, pepper, salt and
butter until crumbly. Add the eggs and water; process until the
ingredients just come together. Kneed the pastry on a floured surface
until smooth. Divide the pastry in half; shape each piece into a flat
round. Enclose the rounds in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 220 C (200 C fan-forced).
Roll one pastry round between sheets of baking paper until large
enough to line a deep 24cm pie dish or removable base flan tin. Lift
the pastry into dish; ease into the base and side; trim edge. Place
the dish on an oven tray.
Spoon the cold beef mixture into the pastry case. Roll the remaining
pastry round between sheets of baking paper until large enough to
cover the pie dish. Place the pastry over the filling; trim off
excess pastry with a knife. Cut six 3cm heart shapes from the pastry
trimmings to decorate the top of the pie
Brush the top with a little of the combined egg yolk and milk. Press
the edges to seal. Brush the hearts lightly with egg mixture. Bake
the pie on lowest shelf for about 1 hour or until the pastry is
browned.
Stand pie for 30 minutes before cutting.
From: www.foodtolove.com.au
MMMMM
-- Sean
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