When you have guests coming over, this is the ideal recipe to prep before the time. Try it, you will definitely like it!!
Beef and Vegetable Pie
( I made 4 individual servings as well as 3 Tart-sized pies for the freezer)1 large onion, chopped
4 cloves garlic, chopped
1,5kg beef goulash - you can also use chuck, boneless brisket or rump. Cut into cubes
1/2 bottle red wine
1 cup water
4 Tbs Ina Paarman Roast Onion Soup and Gravy powder
2 Tbsp Worcester Sauce
Salt and pepper to taste.
4 Leeks, chopped
250gr mushrooms chopped
4 large potatoes, peeled and cubed
Fresh Thyme
2 Tbsp oil
Heat oil in a large pot and brown the onions and garlic. Add the meat and brown slightly. Add red wine and water and place lid on pot. Let the meat simmer for 1-1 1/2 hours until soft. Add potatoes and cook for another 10-15 minutes. Add gravy powder, mixed with a little water.
While meat is simmering, saute leeks and mushrooms in some butter. If for some reason you have too much liquid in your stew, you can:
-cook it for longer or
-mix a little flour (about 1 heaped Tbsp) with oil until it is a paste and then add that to your stew.
Add the mushrooms and leeks to the stew and just mix through, do not stir too much. Let the stew cool down.
* Taste, taste and taste some more - add seasoning to your taste.
When the stew has cooled down sufficiently, spoon some in your bowls and tart dishes. Brush the top edges of your bowls with egg wash to make the pastry stick. Place lids on top and with your thumb and pointer finger, pinch the pastry to make a pattern. At this point you can freeze the pies or bake them at 200C until golden and all puffed up.
* You can bake the pies from a frozen state, just remember to bake for about 10-15 minutes longer.
25 comments:
You are my hero. This looks delicious! I have some puff pasty in the freezer that I plan to make cherry plum turnovers with...we'll see how they turn out.
I love the puff pastry lids! And I always think it's such a good idea to make an extra of what you're cooking for the freezer. Although something like this will have to wait for winter. In my part of the world right now it is hot and sticky enough that I am trying to avoid anything in the oven as much as is possible.
Where does time (and money) go? I just realized it's almost time to post for T&C and I have nothing! I am going through your blog trying to find something to make with the few ingredients I got in my fridge (cheese, vegetables and milk are gone, wish me luck, LOL) I am sure I will find something, just need patience. Hehe.
mmmmm...i want these on a cold fall night
I think I will die and go to heaven now, but only if I can take this with me...that flaky pastry...yum.
Oh Nina... this is my idea of heaven. They look lovely and I am sure they tasted even better. Nice job.
I'm always looking for ways to use my puff pastry leftovers!
I love a good pie and these look delicious!
Absolutely beautiful stuff! The day has suddenly turned cool and grey, and seeing a dish like this makes me feel
so much better about the chill. If the temperature remains low, this might be our dinner tonight. If it warms up again then I will be bookmarking this for later! Thanks for sharing.
You just can't beat a good pie. Yours look wonderful.
I love puff pastry with savory fillings. I will be thinking of this come falll here in this part of the world.
I agree with Glamah, this is pure comfort food for cooler weather, I too will remember this come fall!
Oh boy, these pies look fantastic!
loving the pies and the gorgeous pots ^_^
Mmmmmmmmmm! Love me some pot pie.
This is a family favourite of ours.
Hello, this is the first time I've been to your site and those pies looks incredible. I would love to try them. I just have one question. Sorry if I'm being dense. What do you mean by beef goulash? Do you mean a beef roast cut into cubes to use for a goulash? Can't wait to try this!
Absolutely stunning. Wow.
janna - thanks, you are so sweet. How did your turnovers turn out?
julie- ya, the puff pastry lids can change a pot of stew into a meal for a special occasion.
ben - it was great fun participating!!!
kat - you absolutely right!
noble pig - puff pastry heaven?
pam - they sure did!
that girl - do you make you own????
jules - who doesn't like a good pie, it is so comforting~
tara - I am glad I could brighten up your day.
sylvie - thanks so much.
glamah - you'll be glad that you did.
proud italian cook - are you experiencing hot weather?
madeline & rita - thanks, I appreciate your visits.
canary girl - it definitely is a mmmmmm pie.
rose - same over here.
jenetta - a roast is fine, cut into cubes, but you can also use chuck, or boneless brisket. How about a lamb pie? Thanks for visiting. Pleas come again.
wow! top anything w/ puff pastry and i'm there! looks heavenly.
we are never full - you're so right!
Wonderful idea - I can imagine using my leftover beef in Guinness stew as filling for these. Thanks for the inspiration!
gaaaaah! these look so cute and DELICIOUS. your photos look so nice.
Awesome stuff - I love beef pies, and these look perfect.
Wonderful! Your pictures are so much prettier than mine!
Post a Comment