Meat
Pie II
2
pounds stewing beef
6
small cloves of crushed garlic, chopped
1
medium onion, chopped (1 cup)
salt
and pepper to taste
1/2
teaspoon thyme
1/2
teaspoon rosemary
1
teaspoon parsley
3
tablespoons all purpose flour
1/2
cup frozen peas
1
tablespoon water
1
cup chopped onion
6
small cloves garlic, crushed and chopped
Pie
Pastry
Preheat
oven to 350 degrees F.
Cutting
stewing beef into small bite size pieces.
Add
the beef to a mixing bowl. Next, add in the thyme, rosemary, parsley,
all purpose flour, salt, and pepper. Using a spoon, mix until
everything is well combined. Using your hands, continue mixing until
the meat is well coated with the flour and spices.
Add
some cooking oil to a preheated pan over medium heat. Add in the
onion and garlic. Stir and saute them for about 2 minutes until the
onions are translucent and they are fragrant. Place the beef in. Stir
and simmer it for about 5 minutes until it begins to turn brown. Add
peas and water, stirring to combine. Turn off the heat and set the
beef aside.
Roll
out the pastry into a fairly large piece. You can use store bought
pastry if you wish. Place it over top of a small aluminum pie
container (about 5 or 6 inches in diameter) and gently fold it in.
Lift and tuck the edges. Do not try and stretch the pastry as it will
shrink when baking. Using a pair of scissors or a sharp knife, cut
the excess pastry away from the pie.
Scoop
the filling into the pastry (be careful not to fill it too full).
Using
remaining pastry, place it over the top. Using your scissors or
knife, trim around the outside edge. Using your thumb and index
finger, seal and crimp the top and bottom parts or the pastry
together.
Place
the pies in the fridge for about 1/2 an hour before you bake. This
will allow the gluten to rest and prevent the pastry from shrinking
too much.
Place
the meat pies in oven 45 minutes or until the tops are nicely
browned.
Remove
the beef pies from the oven, serve, and enjoy.
Servings:
4
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