Beef Pie

I baked a beef pie last Sunday. Both of us enjoyed it as the last pie I baked was last year. The recipe as before.

Beef Pie

Source : The complete Pies and Tarts Cookbook - bay books


BEEF PIE

Filling:
2 tbsp oil
1 kg chuck steak, cubed
1 large onion, chopped
1 large carrot, finely chopped
2 cloves garlic, crushed
2 tbsp plain flour
1 cup beef stock
2 tsp fresh thyme leaves
1 tbsp Worcestershire sauce

Pastry
2 cups plain flour
150 g butter, chilled and cubed
1 egg yolk
3 - 4 tbsp iced water
1 egg yolk and 1 tbsp milk for glaze

1. Heat 1 tbsp of oil in a large pan and brown the meat in batches. Removed all the meat from the pan and set aside. Heat the remaining oil, then add the onion, carrot and garlic and cook over medium heat until brown
2. Return all meat to the pan and stir in the flour. Cook for 1 minute, then remove from the heat and slowly stir in well. Add the thyme leaves and Worcestershire sauce, and bring to boil. Season to taste.
3. Reduce the heat to very low, cover and simmer for 1 1/2 - 2 hours or until the meat tender. During the last 15 minutes of cooking remove the lid and allow the liquid to reduce until very thick. Cool completely.
4. To make the pastry, sift the flour into large bowl and add the butter. Using fingertips, rub the butter into the flour until resembles fine breadcrumbs. add the egg yolk and 2 tbsp of iced water and mix with knife using a cutting action until the mixture comes together in beads, adding a little more water if necessary. Turn out onto lightly floured surface and gather together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven at 200c/gas 6. Divide the pastry into two pieces and roll out one of the pieces on a sheet of baking paper until large enough to line 23 cm/9in pie dish. Line the pie dish with pastry. Fill with the cold filling and roll out the remaining piece of pastry until large enough to fully cover the dish.
6. Dampen the edges of pastry with your fingers dipped in water. Lay the top piece of pastry over the pie and gently press the bottom and top pieces together. Trim the overhanging edges with sharp knife and re-roll the trimming to make decorations for the pie top.
7. Cut a few slits in the top of the pastry to allow the steam to escape. Beat together the egg yolk and milk and brush over the top of pie. Cook in the oven for 20-30 minutes or until the pastry is golden

Apple Pie

Aimi's Lesson number 3, Dessert. APPLE PIE with whip cream. We have all the ingredients i.e. apples, sugar, Cinnamon stick, puff pastry but unfortunatly no cream. Aimi have to go to the shop down the road in extrem cold weather and then she had to manually whip the cream.





Apple Pie
Step by step apple pie
1. 4 apples, peeled cored and cut into wedges
2. Put the apples in large based pan with 1/2 cup sugar, cinnamon stick or 1tsp cinnamon powder, 1tsp lemon juice and 2tbsp water and 2tsp corn flour. Cover and simmer for 8 minutes or until just tender.
3. Unroll pastry sheet onto baking tray, trimming away the excess pastry and spoon in the apple filling. Cut the remaining pastry into strips. Interweave the pastry strip in a lattice patten over the top of the pie.
4. Baked in preheat oven 220c for 30 minutes.
5. Served warm with whip cream.

Shepherd's Pie

Azrin came over for weekend. For dinner we had Shepard's Pie and Sticky Roast Chickens. We going to have very busy weekend - we going to make Sardine currypuff, Honey Cornflakes cookies and cake decorating class.



Shepherd's Pie

2 tbsp olive/veg oil
2 onions, chopped
2 carrots, diced
1 cup frozen pea
1 kg lamb mince
2 tbsp plain flour
1 1/2 cups beef stock
1 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp Worcestershire sauce

Topping
1 kg potatoes, diced
2 tbsp butter
1/2 cup milk

1. Heat the oil in large frying fan over medium heat and cook the onion, carrot and peas, starring occasionally for 5 minutes. Add mince and cook for 7 minutes, then stir in the flour and cook for 2 minutes. Add the stock, soy sauce, Worcestershire sauce, tomato sauce and tomato paste and simmer over low heat for 30 minutes. Leave to cool.

2. To make the topping, boil the potato in salted water for 15-20 minutes or until cooked. Drain, return to pan and mash with butter and enough of milk to make a firm mash.
3. Preheat oven to 180c/as 4 and lightly grease 2.5 litre ovenproof dish. Spoon the filing into the dish and spread the topping over it. Fluff with fork. Baked for 25 minutes or until golden.

(note : if you use beef mince it will be called Cottage Pie. For topping, to save time you can use instant mashed potato- you only need boiling water, milk and butter ready in second. You can also put cheese on top of the topping as I done above for extra taste)



Sticky Roast Chicken

1 kg pieces of chicken
3 tbsp soy sauce
4 tbsp sweet chillie sauce/ thai sweet sauce
3 tbsp honey
3 tbsp brown sugar
2 tsp salt

Mixed everything together and bake in preheat over mark 4/180c for 30 minutes or until cook.