Monday, November 28, 2016

MENU Recipe of the Week - Pepper Steak Pie

Something traditional this week. This is our choice of pie flavour when we are out and about and need a quick lunch “on the hoof”. But Lynne decided to see if she could make a large one for supper during the week. Serves 4
1 kg beef steak, cubed - 1 T plain flour - 1 t flaked salt - 1 t ground black pepper - 1 large onion, chopped - 1 peeled carrot, chopped into 1/2 cm dice - 1T coconut or canola oil for frying - 3 T brandy - 1 cup red wine - 1 cup of good beef stock - Freshly ground black pepper to taste - 1 t fresh thyme leaves - a roll of flaky pastry - 1 egg yolk

Mix the flour with the salt and pepper and toss the meat in it to cover well. Brown the meat in the oil, then set aside. Add the onion and a little more oil if necessary and cook slowly with a little salt until it is beginning to caramelise. Put back the beef with any juices and deglaze the pan with the brandy, then add the wine stock, the carrot, seasoning and thyme. (Add some black pepper, about a teaspoon, cook, simmer covered on the top of the stove for half an hour and then add more to your taste, some might like it more peppery than others). Turn your oven on to 220C. Roll out the cold pastry into a circle. Spoon filling into a 20 to 22cm deep pie dish, grease or butter the rim. Cover the pie with the pastry. Cut a cross in the centre to let the steam escape, use a pie funnel if you have one. Crimp the edges of the pastry on the edge and decorate the top if you want to. Lightly whip the egg yolk and brush the pastry with it. Put into the oven to bake for about 30 to 40 minutes or until the pastry is crisp and golden and cooked through. Serve with creamy mash or cauli mash and lots of fresh vegetables. And a good robust red wine. The Landskroon Shiraz, for example
© John & Lynne Ford, Adamastor & Bacchus 2016

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