Beef Pie |




  1. For filling

  2. Peel 400 g of onions, garlic, carrots and celery and chop them about 1 cm thick. Dry the meat and cut it into small cubes of about 1 cm.

  3. Heat 1 tablespoon of olive oil and butter in a frying pan. Fry a third of the meat cubes in it for about 5-7 minutes until golden, add salt and pepper. Remove and fry the remaining parts in oil and oil in the same way. Put the remaining oil in a frying pan and fry the chopped vegetables for about 8 minutes. Add the sherry or cherry juice, 250ml water and the bay leaf and bring to the boil. Add the cubed meats and cover and cook on medium heat for about 2 hours.

  4. Meanwhile, peel the remaining onion, cut it in half and cut it into thin strips. Heat the remaining butter in a pan, fry the onion strips in it for about 10 minutes until golden.

  5. For the last 30 minutes, add the onion strips to the meat and cook them. Remove the pot from the heat, add salt and pepper to the meat and let it cool completely. Then let cool for about 30 minutes.

  6. For the dough

  7. Place the flour, butter in small cubes, 1 level teaspoon of salt, the vinegar and 125 ml of ice water in a food processor and blend until crumbly, about 30 seconds. Then knead quickly with your hands to get a smooth dough. Divide the dough into 2 parts, one-third and two-thirds, and refrigerate each part, covered, for at least 30 minutes.

  8. Preheat the oven to 200 degrees, fan 180 degrees, gas mark 4.

  9. Roll out the larger two-thirds of the dough on a little flour and form a flat cake (Ø 34 cm), place in a cake tin (Ø 26 cm) and press down firmly. Leave the edges of the dough hanging about 2 cm from the edge of the mold, trim the rest and set aside to cut for decoration.

  10. Pour the cold meat filling into the mold and spread it. Roll the second part of the dough into a flat cake (Ø 28 cm) and cut a small hole (Ø 1.5 cm) in the middle to allow steam to escape. Carefully place the pastry lid on the cake pan and press down lightly. Bend the edges of the dough on the base and lid with your fingers a little and press firmly.

  11. Beat the egg and brush the lid of the dough with it. Use a cookie cutter to cut drops (4cm in size) or other shapes from the remaining dough, brush with egg and place on the pastry lid. Bake on the bottom shelf of the oven for about 45-60 minutes. Remove and let rest for 10-15 minutes before slicing.

Make the beef pie the day before and serve reheated in the oven. It is also ideal for a buffet.

This recipe was published in issue 21/2017.

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