Pie! Meat pie.
Thrice cooked beef brisket and mushroom gravy.
We had 9hr slow cooked beef brisket last night, which was touched up in the oven before serving for a crisp outer layer. Anyway, it was huge so I had leftovers and that means pie!
Despite the pastry koalas, no koalas were harmed in the production of this pie.
XiongShui
in reply to David de Groot π • • •David de Groot π
in reply to XiongShui • • •Filling:
Slow cooked beef brisket slices, layered with mushroom gravy (flour, beef stock, salt, pepper, mushrooms)
Pastry:
50g butter
50g lard
50g milk
salt & pepper
Melt butter, lard and milk, combine with flour and knead. Cut off a 1/3rd and then roll out the bigger one, line a buttered springform tin with the pastry. Add filling. Roll out remaing pasty and press in as a top.
Brush with egg and bake for 45m at 180ΒΊC.
XiongShui
in reply to David de Groot π • • •Matthew "Smiffy" Smith
in reply to David de Groot π • • •David de Groot π
in reply to Matthew "Smiffy" Smith • • •Matthew "Smiffy" Smith
in reply to David de Groot π • • •Back in my Previous Life, and before the shop sadly shut, so we're talking like 30 years ago, I used to get slices of gourmet pie for lunch, and now I'm really nostalgic for it.
Can't have regular pastry in the kitchen, as my partner is coeliac, so going to have to try a GF pastry flour to recreate the "pΓ’te Γ fonce fine" that I used to do. And also to figure which recipe book I was using. Clue: it's one of the French ones.