Aussies love a great meat pie. We love the hand-held ones as a result of we get the complete factor to ourselves. But if you’ve bought sharing vibes, this Family-size Meat Pie is the one you pull out. With a shortcrust base, slow-cooked fall-apart chunks of beef are smothered in a wealthy gravy, topped off with a golden puff pastry lid.
It’s knee-knockingly good consolation meals!
A giant, fats, Family Meat Pie
It dawned on me yesterday that the traits of my very favorite meat-based meals lie at reverse ends of the spectrum. Give me both the spanking freshness of uncooked stuff (assume: sushi, ceviche, tartare) or the melt-in-your-mouth-tender perfection of slow-cooked meat smothered in a wealthy sauce like shanks, brief ribs, pulled pork, stews. 🤩
There’s loads of great things that falls in between. But if you wish to win me over*, convey me a tuna carpaccio or a sluggish cooked lasagna.
Or – a giant fats Meat Pie!
* Or simply give Dozer plenty of consideration. Actually, that is the simplest methodology!
Anatomy of an superior Family Meat Pie
Here’s a breakdown of what makes up an ideal Aussie meat pie:
Shortcrust base – Buttery and flaky, this pastry sort has sufficient construction to include the appreciable quantity of wealthy filling! It is blind baked (ie partially cooked earlier than filling) so it doesn’t go soggy as soon as baked with the filling. Use store-bought shortcrust pastry for comfort (freezer part), however for a very nice Meat Pie, use do-it-yourself shortcrust pastry!
Meat Pie Filling – Your fundamental meat pie would possibly solely be made with beef. But the addition of mushroom, bacon, celery and carrots solely makes it higher! Bacon for flavour, mushroom for simply common extra-delicious issue. Celery and carrots add flavour into the sauce in addition to breaking apart the filling texture a bit so it’s not simply 100% full-on meat.
The secret ingredient on this meat pie sauce is Guinness (or different darkish beer or pink wine) which makes it darkish and wealthy in addition to including a stack of flavour. It places your fundamental retailer purchased pies to disgrace!
Puff pastry prime – The conventional topping for Meat Pies is puff pastry. You merely can’t prime golden, flaky and buttery puff pastry because the lid for a meat pie!
Ingredients in Family Meat Pie filling
Here’s what goes within the Family Meat Pie filling:
Chuck beef – A lower of beef made for sluggish cooking that breaks down into fall-apart goodness, preferrred for utilizing for meat pie fillings.
Alternative cuts: boneless brief ribs (nevertheless it’s fattier and pricier), beef osso buco (prepare dinner on bone then discard later) and beef cheeks (however the beef items will buckle slightly than keep in neat cubes).
Not really helpful: brisket (a bit stringy), steaks and different fast cooking cuts of beef, or roasts (too lean and can dry out).
Onion and garlic – Essential flavour base for the wealthy sauce.
Carrots, celery and mushrooms – Vegetable add-ins. These introduce a little bit of non-meat goodness into the filling. Without it’s meat, meat, meat! Which, whereas scrumptious, is usually a bit too full-on!
Bacon – This is one among my “secret ingredients” in meat pies. Also for sausage rolls, for that matter! It’s sautéed originally so different components may be cooked within the bacon fats. And the bacon releases flavour into the sauce. But no, it doesn’t style bacon-y on the finish!
For the Meat Pie Filling Sauce
The sauce is basically a really wealthy stew sauce that could be a Beef & Guinness Stew that borrows methods from a French-style stew like Beef Bourguignon. Yep, we’re stealing secrets and techniques from the French to make the perfect Aussie meat pie!
The flavourful stout beer on this recipe is the explanation why there are so few components wanted for flavour within the sauce. Red wine will also be used, for a barely extra elegant sauce possibility – see under for extra on this.
Guinness or different stout – This wealthy, darkish beer is a magical ingredient to make use of in sluggish cooked dishes as a result of hours of simmering cooks out the alcohol and leaves behind a wealthy, earthy flavour you could’t purchase in jars. There isn’t any hint of “beery” flavour left in any respect, simply the darkish and sophisticated notes from the stout.
It additionally provides the sauce the deep, darkish brown color which is a part of the enchantment of this filling. Nobody desires a meat pie with a pale filling!
Red wine will also be used for a barely extra elegant sauce possibility (primarily Beef Bourguignon sauce) which is equally as scrumptious. I opted for Guinness right here as a result of it provides the sauce a barely richer, earthier flavour that Aussies know and love about Meat Pies!
Non alcoholic possibility – The finest flavour-boosting different can be so as to add anchovies. It will NOT make it style fishy however will add some fascinating complexity in lieu of beer. See recipe notes for instructions.
Beef inventory – Believe it or not, there may be not an enormous distinction between do-it-yourself and store-bought beef inventory on this recipe! I used to be fairly shocked as a result of ordinarily, for excellent traditional dishes of the world, I discover that do-it-yourself beef inventory is a key high quality that units aside a great do-it-yourself model from an distinctive restaurant high quality one (like in Bourguignon and Coq au Vin).
However, for the Aussie Meat Pie, I discovered that store-bought beef inventory was nearly pretty much as good as utilizing do-it-yourself. I believe it’s as a result of beer does a lot extra heavy-lifting within the sauce in comparison with wine.
Whichever method you go, I don’t advocate utilizing powdered beef inventory.
Flour and butter (sauce thickening) – In at the moment’s recipe, we’re thickening the stew utilizing a easy French ending approach known as a Beurre Manié. This is uncooked flour and softened butter blended collectively, after which stirred right into a liquid (a sauce normally). It makes the sauce shiny and thick.
The thought for this pie is as follows. The sauce must be thicker than common stews else it runs all over the place if you serve a slice of pie. Adding flour at the beginning means you’re working with an already-thick sauce whereas it cooks. Thick sauces require common stirring to make sure it doesn’t catch on the bottom of the pot however the issue is all this stirring causes the meat items which are tender from lengthy cooking to interrupt aside. We need beautiful huge chunks, not shredded beef!
It is way, a lot simpler simply to make use of a Beurre Manié as an alternative to thicken the sauce on the finish! (Bonus: You get to sound like a complete professional if you inform your loved ones the way you made this.)
Base and lid for Meat Pie
It is right for meat pies as a result of it’s sturdy sufficient to carry as much as the wealthy, dense filling. This recipe requires 800g / 1.6 kilos of beef – this makes fairly a little bit of filling!
Store-bought is ok, however do-it-yourself shortcrust pastry actually is price making you probably have the time. The flavour is healthier and likewise texture.
Puff pastry may be used nonetheless for the bottom, to keep away from the necessity to purchase two completely different pastries. See recipe notes for instructions.
Meat pie lid – The conventional lid for meat pies is puff pastry. These days, the standard of store-bought is definitely superb when you go for actual butter puff pastry. Cheaper puff pastry is made with oil slightly than butter so it doesn’t tastes as good and doesn’t puff up as nicely.
If you make your personal, I will likely be mighty impressed. Brag within the feedback part under – you should!! 😂
This is the model I normally use, simply bought from grocery shops in Australia:
How to make Family Meat Pie
Buckle in! This does take time to make as a result of it includes making a slow-cooked stew filling which then must be cooled earlier than filling the pie. But it’s easy, and a very good leisurely weekend mission. Most of all you’ll know with only one chunk that it was price each second!
1. Make the Meat Pie Filling
Brown beef – Season the meat with salt and pepper, then brown aggressively in a heavy primarily based pot over excessive warmth. Turn the meat cubes to get a beautiful brown crust throughout. You don’t have to prepare dinner the meat right through right here, we’re simply after color on the surface. This not solely provides flavour to the meat, however the golden bits left on the bottom of the pot provides precious flavour to the sauce (that stunning stuff known as fond).
Cook components individually – We begin with bacon, cooked till golden and to launch its fats. We then use the fats to prepare dinner the next components. After the bacon is cooked, add it into the bowl with the browned beef.
Then we add a bit of butter into the pot as a result of the residual bacon fats isn’t sufficient to prepare dinner the mushrooms correctly. We need the mushrooms to get good and golden – and we’d like sufficient fats to get there! Once the mushrooms are performed, take away to a separate bowl as a result of we will likely be including them into the stew partway by means of the sluggish prepare dinner time.
Lastly onion, garlic, celery and carrots go in collectively. We don’t have to make these golden, we simply wish to prepare dinner the onion sufficient so the flavour transforms from pungent to candy.
Add liquids – Add Guinness, beef inventory and water to the pot, then give it a great stir.
Return beef and bacon to pot – Then add the browned beef and bacon again into the pot.
Bring to simmer – Bring the stew as much as a simmer, then cowl with a lid. Remember, no flour added but to thicken – we’re going to thicken the stew on the finish as a result of it’s simpler.
Slow prepare dinner 2 hours – Transfer the pot the oven for two hours including mushrooms on the 1 hour mark. We add the mushrooms in later so that they don’t turn out to be too mushy.
The oven temperature is 180°C/350°F (160°C fan) which could sound fairly excessive, however truly, it’s the equal of simmering the stew on a really low warmth on the range. I typically desire doing sluggish cooked stews within the oven slightly than the range as a result of it’s decrease upkeep – it’s totally hands-off, no have to stir.
2. Thicken Sauce
Out of oven – After 2 hours, the meat must be fairly tender however not but fully “fall apart at a touch”. The sauce could have decreased and darkened in color however will nonetheless be very skinny. We are going to thicken it within the subsequent steps.
Simmer for 20 minutes – Next, we put it on the range to simmer for 20 minutes. The goal of this step is to cut back the liquid a bit extra as a result of meat pie fillings have a extra concentrated, smaller quantity of sauce than typical stews. During this step, the meat will turn out to be “fall-apart-tender”. If it doesn’t, cowl with a lid (to forestall additional liquid evaporation) and hold simmering till it does!
Sauce thickener Beurre Manié – Mix collectively the flour and softened butter to make a Beurre Manié. This goes to be blended into the stew to thicken the sauce. The butter stops the flour forming lumps when it hits the new stew (yay!).
The goal of utilizing a Beurre Manié right here is defined within the components part earlier. It permits us to thicken the sauce with out the issue of damaged up meat from extra stirring!
Stir in Beurre Manié – As famous above, as soon as the Beurre Manié is made, you simply have to stir it into the sauce. The butter simply melts in easy, so that you hardly have to stir. Watch the lump-free thickening magic unfold!
Thickened sauce – Continue to prepare dinner the sauce for a few minutes. As the flour cooks, it can proceed to thicken the sauce. The objective: A sauce viscosity that’s concerning the consistency of honey, ie. Thicker than regular stews however not pasty. When you narrow the pie, you need the filling to ooze slowly not run all over the place. The filling doesn’t thicken additional when it’s baked within the pie, so that you wish to get the sauce thickness proper at this stage.
The picture under reveals what the filling ought to seem like at this stage recent off the range. There is extra sauce than you assume too, which is what you need as a result of some will inevitably get absorbed by the pastry (don’t fear! It stays crisp!).
Cool filling – A VERY IMPORTANT STEP! The filling have to be cooled earlier than utilizing for 2 causes. Firstly, so it doesn’t soak into the pie crust base and make it instantly soggy. Secondly, so the new filling doesn’t soften the butter within the puff pastry when the lid is placed on. Melted butter in puff pastry = no puff = 😩
How to chill the pie filling – Cover the pot with a lid to forestall additional liquid evaporation (else the sauce will get too thick from water loss). Then depart within the pot or switch to a container. Let it cool on the counter for a couple of hours then switch into the fridge. Never put a sizzling pot within the fridge!
PRO TIP: For finest outcomes, depart the filling in a single day. As with all stews, the flavour simply will get higher!
three. Assembling the Family Meat Pie
We’re on the house stretch right here! So near tasting this magnificent beast!
Blind bake pie crust – Whether utilizing retailer purchased or do-it-yourself shortcrust pastry, it must be blind baked to make sure the bottom doesn’t go soggy as soon as crammed with the pie filling. “Blind baking” merely signifies that the crust is partially baked. It will end baking as soon as we fill it.
Follow the instructions within the Shortcrust Pastry recipe for easy methods to make shortcrust pastry (if you wish to use do-it-yourself) and easy methods to blind bake the pie crust (whether or not utilizing do-it-yourself or retailer purchased).
Fill crust – Once the crust has been blind baked, let it cool for 15 minutes. This helps guarantee the bottom stays crispy as a result of the pastry is extra porous when sizzling.
The Pie Filling must be at room temperature and never chilly earlier than filling the pie, for 2 causes. Firstly, fridge-cold filling is stiff and tough to evenly pack into the pie crust. Secondly, puff pastry sitting atop fridge-cold filling doesn’t prepare dinner as evenly. The edges of the pastry will transcend brown nicely earlier than the center cooks.
Fill the pie crust with the Meat Pie Filling. If utilizing a 9″ / 23cm pie tin as I do, you must have the ability to use ALL the pie filling! It will fill it proper to the floor with a slight mound. The filling sinks a bit because it settles into the casing when within the oven.
Top with puff pastry – Brush the rim with egg (the world’s finest meals glue) then place a sheet of puff pastry on the pie. Use scissors to trim extra so the puff pastry strains up with the sting of the shortcrust pastry.
It’s simpler to trim with scissors after inserting slightly than reducing out the form earlier than inserting since you actually received’t know what dimension you want because of the filling mounding barely.
Crimp with fork – Press down with a fork, to crimp all alongside the sting. While that is non-compulsory from an ornamental goal, it additionally helps make sure the puff pastry is firmly adhered to the bottom. Nobody desires pie filling bursting out of their pie due to a sloppy job gluing the lid on! 😂
Egg wash – Brush the floor with flippantly whisked egg so it can bake up superbly golden and glossy.
PRO TIP: For assured deep golden floor, brush with egg yolk. It’s just a bit much less sensible as a result of it is advisable use a whisked complete egg for brushing the perimeters to stick the puff pastry lid to the bottom which doesn’t use a lot egg so that you’ll have rather a lot left over. Then you want one other egg, yolk solely, to brush the floor. But you probably have a great oven, you possibly can simply brush with whisked complete egg, as I’ve performed.
Incision – Then use a small knife to chop an X within the center. This permits steam to flee so the puff pastry lid doesn’t distend from trapped steam beneath.
Bake 45 to 50 minutes – Bake the pie straight on an oven rack for 45 to 50 minutes, or till the highest is superbly golden. Do not put it on a tray as a result of this may have an effect on how evenly and rapidly the puff pastry cooks (because the tray will have an effect on how the new air circulates within the oven). If you’re involved about mess if the filling leaks out, put one thing on the ground of the oven.
If your pie filling was a bit of on the cool aspect, you’ll in all probability discover that it takes nearer to 60 minutes. Just bake till that prime is golden and flaky!
Voila! Yes, I do know it’s been fairly a journey to get right here. But when this fats, bronzed magnificence comes out of the oven simply ask your self, HOW IS THIS MEAT-FILLED MASTERPIECE NOT WORTH IT!!?? (That’s a useless set rhetorical query, in case you didn’t choose it)
Rest 5 minutes – I do know, I do know, you’re busting to crack by means of that pie lid instantly. But I would like you to be affected person for simply 5 minutes longer! Let it relaxation only for a wee bit to make the pastry a bit extra steady so it’s simpler so that you can lower and serve slices.
The excellent meat pie filling….
Notice how the pie filling is saucy, and that there’s loads of it, nevertheless it’s not working all over the place and neither is it thick and stodgy (that’s a ceaselessly used and unflattering time period used round these components). It’s a pleasant, thick gravy that (largely) stays within the pie. That’s precisely what we’re aiming for!!
And right here’s a few up-close-and-personal snaps highlighting the best options of our meaty mannequin:
Fall-apart beef – Just some picture proof, in case you had been in any doubt!
The pie crust! Flake perfection. It’s not stiff sufficient so you possibly can maintain a whole slice in your arms, neither is it alleged to be. But when you’re like me and you want to avoid wasting the very best for final, you’ll begin from the sloppy finish and eat your method in direction of the crust, then use your arms to eat the crust!
Overload of meat pie-making this yr for varied pie recipes has result in the invention of some helpful make forward ideas!
Bake forward and retailer – Let the entire pie cool within the pie dish, then refrigerate. Once cool, it is possible for you to to carry the entire pie out of the pie tin – it’s stable! Wrap and refrigerate four days or freezer three months. Thaw then bake for 30 minutes to reheat at 180°C/350°F, loosely lined with foil.
Assemble and bake on the prepared – Assemble all the pie however don’t do the egg wash (it simply doesn’t maintain up nicely when performed forward). Then refrigerate 2 days (past this, thawed puff pastry suffers) or freezer three months. Thaw, egg wash, then bake per recipe.
As a common be aware, thawed then refrigerated or refrozen puff pastry doesn’t puff up fairly in addition to when it’s thawed then baked instantly. But for a meat pie, the distinction is marginal sufficient to not matter.
Comfort meals menu suggestion
Make a mega-feast starring this Family Meat Pie with the addition of the next:
A giant, stunning Spring Salad crammed with peas, asparagus and snow peas.
Garlic bread! Because no one ever says no to garlic bread…
Self Saucing Butterscotch Pudding for dessert. Warm, mushy, caramel flavoured cake AND a butterscotch sauce that magically makes itself? It’s bought my title written ALL OVER IT!
If you’re about to make this for dinner, I’m so jealous. I wish to be you! I wish to be there! – Nagi x
Watch easy methods to make it
Family Meat Pie
Prep: 20 minutes
Cook: four hrs
Servings5 – 6
Tap or hover to scale
- 30g / 2tbsp unsalted butter
- 200g / 7 oz mushrooms , smallish, halved (bigger ones quartered)
- 125g / four oz streaky bacon , lower into 1 x 1.5cm / zero.four / zero.6″ cubes
- 1 onion , lower into 2cm / zero.eight” cubes
- 2 garlic cloves , minced
- 1 celery , lower into 1cm/zero.four″ slices (break up extensive finish of celery lengthwise, don’t need large celery chunks)
- 1 carrot , halved, 1cm/zero.four″ slices (quarter very thick finish if wanted)
- 330ml / 11 oz Guinness (Note 2)
- 2 cups beef inventory , do-it-yourself or retailer purchased low sodium (Note three)
- 1 cup water
- 1/four tsp salt
- three/four tsp coarsely crushed black pepper , plus extra as desired
Beurre Manié (sauce thickener, Note four)
Preheat oven to 180°C/350°F (160°C fan).
Brown beef: Sprinkle beef with three/four tsp salt and half tsp pepper. Heat oil in a big heavy primarily based pot over excessive warmth. Brown beef aggressively in 2 to three batches (don’t crowd pot, else it will get watery as an alternative of browning). Then take away beef into a giant bowl.
Wipe down pot: Wipe pot clear of burnt bits, if wanted.
Cook bacon: Cool pot, add bacon. Place pot again onto medium warmth. When you see some fats beginning to soften, flip warmth as much as medium excessive and prepare dinner bacon till golden. Then take away into bowl with beef.
Cook mushrooms: Melt 30g/ 2tbsp butter within the pot. Cook mushrooms till golden with a pinch of salt and pepper. Remove into separate bowl with slotted spoon.
Cook different greens: Add onion, garlic, carrot and celery then prepare dinner for five minutes till onion is mushy and candy, not too golden. Add oil if wanted, however bacon fats + residual butter must be sufficient.
Oven sluggish prepare dinner: Add beef, bacon, Guinness, water, inventory, 1/four tsp salt and three/four tsp pepper. Stir then convey to simmer. Cover with lid, then switch to oven for 1 hour.
Add mushrooms, then proceed cooking within the oven for an additional 1 hour. Meat must be beginning to be tender at this stage.
Thicken Sauce and Cool:
Stove cut back: Remove pot from oven. Remove lid, then simmer on low warmth for 20 minutes to cut back sauce. Meat ought to now be “fall-apart-tender” however simply holding type (not disintegrating).
Sauce thickener (Beurre Manié – Note four): Mix collectively butter and flour till easy.
Thicken sauce: Stir Beurre Manié into sauce. Once melted, depart on the range for an additional 2 minutes. Sauce must be thicker than a traditional stew, like a honey consistency. Sauce won’t thicken any extra in oven, so make it precisely what you need – Note 7. Also, there will likely be extra sauce than you anticipate for a pie – some will get absorbed by pastry (however will not make it soggy).
Cool: Cover pot with lid, then let it cool fully, ideally in a single day. (Note eight)
Assemble and bake:
Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe utilizing a 23cm/9” pie dish, whether or not utilizing do-it-yourself or retailer purchased. Then let it cool for at the least 15 minutes (stays crispier).
Preheat oven: Turn oven as much as 200°C/390°F (180°C fan).
Fill pie: Bring filling to room temp, don’t use fridge chilly. (Note 9) Fill pie with filling (use all of it, pack it in a stage floor or have slight mound).
Puff pastry lid: Partially thaw puff pastry (don’t lower). Brush lip of pie crust base with egg, then prime with puff pastry sheet. Trim extra with scissors, press to stick to edges. Then press the tip of a fork across the edge to make little crimps (to additional adhere + ornamental).
Egg wash: Brush prime with remaining whisked egg, then make a 2.5cm / 1″ X incision in center to permit steam to flee (stops lid doming).
Bake: Bake 45 – 50 minutes till prime is tremendous golden. Rest 5 minutes. Brag in feedback under that you just made this magnificent pie. Save Nagi a slice. Then serve the rest with ketchup or Aussie tomato sauce!
Other beef cuts that can be utilized: 1.3kg / 2.6lb beef osso bucco (2.5cm / 1″ thick, prepare dinner complete on bone then flake huge chunks of meat off at finish, begin checking at 1 hr because it cooks sooner than chuck. Boneless beef ribs (nevertheless it’s fattier) or beef cheeks (although items will warp in form). Brisket not really helpful (too stringy / dry). Do not use steaks, roasts or different lean cuts.
2. Guinness – Key for wealthy flavour in sauce regardless of so few components, so don’t skip it! Stout can be glorious.
Red wine (pinto, merlot, something dry) – use 600ml and skip the water. Sauce color will likely be extra like Beef Bourguignon, barely extra elegant (French!) flavour. I like this model too.
Non alcoholic possibility – Beer brings nice depth of flavour to the sauce. So if it is advisable skip it, we have to substitute it with one thing that brings comparable complexity of flavour. My finest suggestion is anchovies. To do that, REDUCE salt sprinkled on beef to 1/four tsp. Finely mince three anchovy fillets (faraway from oil in jar or tin) or 1 tsp anchovy paste. Add that with the onion and prepare dinner per recipe. Replace beer in recipe with 1 cup of beef inventory(MUST be low sodium) and half cup of water. I’ve not tried this. But I’m assured it can yield superb outcomes having performed so for comparable recipes. It is what I’ll do if I have to make a non alcoholic model of this recipe.
three. Beef inventory – Store purchased is nice! For this recipe, retailer purchased inventory yields a consequence fairly near utilizing do-it-yourself, in all probability as a result of the Guiness provides a lot flavour and the sauce is extra concentrated than typical stews. Be positive to make use of low sodium, else it is going to be too salty.
four. Beurre Manié sauce thickener – This is a French cooking approach the place flour is blended with softened butter to make a Beurre Manié. This is blended into liquids to thicken it and make it shiny.
I’m not utilizing this methodology to point out off! 😂 It works higher and is less complicated than the standard methodology of including flour originally of the stew as a result of this sauce is thicker than typical stew sauces. So you’d have to stir continually to make sure the bottom doesn’t catch, and in doing so the tender meat falls aside. It is way simpler and safer to simply stir the thickener in on the finish.
5. Shortcrust pastry – do-it-yourself will yield the very best flavour and texture, you probably have a meals processor, it’s a cinch!
Store purchased – 1 normal Australian sheet of retailer purchased frozen shortcrust pastry (20cm/eight″ sq.). Use offcuts to patch up as wanted (use egg to attach then press firmly).
Puff pastry possibility (so you possibly can simply purchase one packet of pastry) – line base, choose with fork, cowl with 2 huge sheets of baking paper in a cross. Fill to prime with baking beads, rice or dried beans. Bake 200C/390F for 20 minutes, take away beans and paper, bake 5 minutes unfilled. Proceed with recipe. (Note: pastry is thinner and never as sturdy as shortcrust. But it’s nonetheless very tasty!)
6. Puff pastry – Use butter puff pastry, puffs higher, higher flavour. You solely want 1 normal Australian sheet which s 20cm/eight″ sq.. Partially thaw, don’t let it thaw fully earlier than utilizing – more durable to deal with (floppy, sticky). Stick it again in freezer if that occurs.
7. Sauce thickness – Adjust sauce as wanted ie extra water to loosen, or if meat is finished earlier than sauce decreased, take away meat with slotted spoon and cut back liquid.
In figuring out sauce thickness, bear in mind that it’s going to not thicken any extra when cooked contained in the pie. So make the sauce as thick as you need it to be within the completed dish. Ensure there is a little more sauce than you anticipate within the completed pie as some will get absorbed by the pastry (however don’t fear, it’s not soggy, there’s loads of crisp!)
eight. Cooling filling – Essential to do that else the puff pastry melts and it received’t puff up. Do not cool uncovered in any other case an excessive amount of liquid evaporates and sauce will get too thick. To pace up cooling, can unfold on tray however work rapidly to cowl asap. Never put piping sizzling issues into fridge, cool on counter first then place in fridge. Overnight is finest as a result of for all stews, flavour improves with time!
9. Room temp filling – Fridge chilly filling is stiff and thick which makes it more durable to pack into the pie shell. Plus (probably extra importantly) the puff pastry received’t prepare dinner nicely if it begins off resting on a fridge chilly filling. Needs to be room temp – round 17C/63F. See above why filling can’t be sizzling.
10. Storage – As with all issues puff pastry, that is finest served sizzling and recent out of the oven! Can assemble with puff pastry lid as much as 2 days upfront, however do egg wash on lid simply earlier than baking. Store in fridge. Can additionally freeze, thaw then bake per recipe.
Calories: 965cal (48%)Carbohydrates: 46g (15%)Protein: 50g (100%)Fat: 63g (97%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 2gCholesterol: 206mg (69%)Sodium: 1375mg (60%)Potassium: 1146mg (33%)Fiber: threeg (13%)Sugar: threeg (three%)Vitamin A: 2603IU (52%)Vitamin C: fourmg (5%)Calcium: 66mg (7%)Iron: 6mg (33%)
Life of Dozer
Cute when he photobombs everyday candid images. Not so cute when he photobombs recipe video shoots.
Oh, who am I kidding. I believe it’s cute each time he photobombs ANYTHING! 😂