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.
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meatPie
XiongShui
in reply to David de Groot π • • •Content warning: Food, pie
David de Groot π
in reply to XiongShui • • •Content warning: Food, pie
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 • • •Content warning: Food, pie
Matthew "Smiffy" Smith
in reply to David de Groot π • • •Content warning: Food, pie
David de Groot π
in reply to Matthew "Smiffy" Smith • • •Content warning: Food, pie
Matthew "Smiffy" Smith
in reply to David de Groot π • • •Content warning: Food, pie
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.