ChowderMan
Pizza Chef
this was Saturday nite at the oven....
Beef Pot Pie -
thaw the puff pastry ahead
preheat oven to 425'F - I found 450' needed to brown crust at end....
found a ribeye steak on sale...
using oil as needed....
trimmed, salt/pepper, fast hot sear for crust&color
remove, rest
saute large chopped onion, add minced garlic at end
add 1.5 c. diced carrot and 1.5 cup diced celery, cook until softened
sprinkle with 0.25 cup flour (thickener) and mix through
add
1 c. dry red - I used a merlot
1.5 c beef stock
0.5 c. whole milk/light cream
1 tsp thyme
0.25 cup finely chopped curly leaf parsley.
stir meat&juices back in
taste check for salt/pepper
bring to a hard boil for about 10 minutes
roll out puff pastry a bit, cut to round
drape generously over pan edges, rumple-crimp it inside pan rim.
optional: beat egg with 1 tbsp water & wash top.
20 minutes in oven. at 15 minutes I upped the temp to 450'F for better crust browning.
notes: DW says dump the thyme. I agree, must be a better favoring.
on the nit side:
- the color of red wine and milk mix is jukkkie. I was happy to see it became a nice brown after baking.
- dumb stuff puff pastry comes two sheets in a box, frozen together. only one is needed for single top crust. when given spare crust, make cookies....
Beef Pot Pie -
thaw the puff pastry ahead
preheat oven to 425'F - I found 450' needed to brown crust at end....
found a ribeye steak on sale...
using oil as needed....
trimmed, salt/pepper, fast hot sear for crust&color
remove, rest
saute large chopped onion, add minced garlic at end
add 1.5 c. diced carrot and 1.5 cup diced celery, cook until softened
sprinkle with 0.25 cup flour (thickener) and mix through
add
1 c. dry red - I used a merlot
1.5 c beef stock
0.5 c. whole milk/light cream
1 tsp thyme
0.25 cup finely chopped curly leaf parsley.
stir meat&juices back in
taste check for salt/pepper
bring to a hard boil for about 10 minutes
roll out puff pastry a bit, cut to round
drape generously over pan edges, rumple-crimp it inside pan rim.
optional: beat egg with 1 tbsp water & wash top.
20 minutes in oven. at 15 minutes I upped the temp to 450'F for better crust browning.
notes: DW says dump the thyme. I agree, must be a better favoring.
on the nit side:
- the color of red wine and milk mix is jukkkie. I was happy to see it became a nice brown after baking.
- dumb stuff puff pastry comes two sheets in a box, frozen together. only one is needed for single top crust. when given spare crust, make cookies....
Attachments
Last edited by a moderator:
