Proper meat pies ANYWHERE - Jaffle / Pie Iron pies скачать в хорошем качестве

Proper meat pies ANYWHERE - Jaffle / Pie Iron pies

Merch: https://www.firetofork.net/shop The gear I use – https://www.firetofork.net/gear MY BOOK – https://firetofork.net/product/advent... Patreon -   / firetofork   Second channel -    / @harryfisher139   I’m most active on Instagram @firetofork I’m also on Facebook -   / firetofork   Recipe 15min prep 2.5 hours total Serves 4-5 Ingredients • 700g chuck steak or other cheaper stewing steak • 2 tbspn plain flour • 1 medium onion, diced • 1 stick of diced Celery • 1 diced carrot • 1.5 cups beef stock • 1 tbspn Worcestershire sauce • Beer (optional) • 2 tbspn corn flour • Sharp cheddar cheese • Puff pastry • Butter Directions: • Dice your beef in to 2cm cubes and dust with flour, salt and pepper. • Generously oil the base of a camp oven and heat to medium and add the onion and beef, sauté for 3-4 minutes or until the beef is slightly browned all over. • Add the carrots and celery and mix for another 3-4 minutes, then add the beef stock and Worcestershire sauce. • Cook on a simmer with only bottom heat (yes a gas burner is fine) for around 2 hours or until the beef is tender but not falling apart. • Combine the corn flour with ½ cup water, mix and add it to the beef mixture. Then leave the mixture somewhere to cool down until nearly room temperature. • Pre heat a jaffle/pie iron and coat it very well with butter, then mark out the outlines of the iron and cut out puff pastry sheets about 5mm wider than the iron. • Slot in the puff pastry sheets and add the mixture to the middle, adding a generous layer of grated cheddar to the top then the lid of the puff pastry and pinching the sides together. • Cook for about 5-10min each side depending on the heat of the fire, when it’s ready, the pastry should come away from the iron when you open it. Tips: Use a normal size jaffle/pie iron, not a jumbo.