Mid week Meat Pie скачать в хорошем качестве

Mid week Meat Pie

This homemade meat pie is Aussie comfort food at its best! Justine's meat pie features rich beef mince filling with vegetables in a savoury gravy, all topped with golden puff pastry. This family-sized meat pie is easier than individual pies and perfect for busy weeknights. The secret to this incredible meat pie is letting the filling simmer until thick and flavourful. Ready in just 1 hour, this meat pie tastes like your favourite bakery pie but even better. Serve this classic meat pie with peas and tomato sauce for the full Aussie experience! Full Recipe: https://everydaygourmet.tv/recipes/mi... Ingredients: 2 tbsp extra virgin olive oil 1 onion, diced 3 garlic cloves, finely chopped 1 carrot, grated 2 celery stalks, finely chopped 1 rosemary sprig, leaves picked and chopped Salt flakes and freshly ground black pepper 1kg beef mince 2 tbsp plain flour 2 tbsp tomato paste 125ml (½ cup) red wine (such as shiraz or cabernet sauvignon) 1 tbsp Worcestershire sauce 250-500ml (1–2 cups) beef or chicken stock 1 egg yolk mixed with 1 tbsp water, for egg wash 1 × 375g roll of frozen butter puff pastry, thawed 1 tsp black sesame seeds or nigella seeds (optional) To Serve Steamed baby peas Tomato sauce Method: Heat the olive oil in a large sauté pan over medium–high heat and add the onion, garlic, carrot, celery, rosemary and salt and pepper and sweat off, stirring occasionally, for 6-8 minutes to soften the vegetables. Add the mince to the pan and break up the lumps with a wooden spoon. Season with salt and pepper and cook until the beef changes colour, about 3-4 minutes. Sprinkle on the flour and cook off, stirring once or twice, for a further 30 seconds. Now stir in the tomato paste and cook for 30 seconds, then pour in the wine and bring to the boil. Add the Worcestershire sauce and stock, adding the stock gradually until you reach your desired consistency, then cover with the lid and reduce the heat to low. Cook for 30-35 minutes or until the beef filling is thick and rich. Pour the beef filling into a 25 cm (1.5 litre) round pie dish and allow to cool for 15 minutes. Preheat the oven to 200°C fan-forced. Brush a little egg wash around the rim of the pie dish and cover the beef filling with the pastry. Press to seal around the edge, then trim the excess pastry. Brush the pastry with the egg wash and pierce a hole in the centre of the pie with a small sharp knife. Sprinkle on the sesame or nigella seeds, if using, and bake for 25-30 minutes or until the pie is golden brown. Allow to rest for 5 minutes before serving with the peas and tomato sauce. FOLLOW US: Website: https://everydaygourmet.tv/ Facebook:   / everydaygourmettv   Instagram:   / everydaygourmettv   Tiktok:   / everydaygourmettv   MORE RECIPES LIKE THIS ONE: Red Meat:    • Red Meat   Tray Bakes:    • Tray Bakes   Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. #everydaygourmet #justineschofield #chef #recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #cookingshow #food #delicious #dinner #dinneridea #australia