End Pie and Liquor HT MC
4 Hot Beef Meat Herbs
Vegetables Alcohol Main Course
London England British Europe
2 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed
2 tbsp Plain Flour
2 tbsp Tomato Purée
1 teasp English Mustard
300ml/10fl.oz.Brown ale or bitter (beer)
450g/1lb Puff or Shortcrust Pastry
Beaten egg to glaze
25g /1oz Plain flour
4 tbsp Freshly chopped Parsley
1 teasp Malt
Salt and Pepper
1. Preheat the
oven to 220C, 425F, Gas mark 7. Heat the oil in a medium
saucepan, add the onion and garlic and sauté until softened.
2. Add the meat
and brown, turning and breaking the meat up.
3. Sprinkle in the
flour and cook, stirring for 2 minutes.
4. Add the tomato
purée, mustard and brown ale, mix well, bring slowly to the boil then reduce
the heat, cover then simmer for 20 minutes.
the mixture into 4 individual pie dishes and set aside.
6. Roll the pastry
out to 6mm/1/4-inch then cut into quarters. Place each quarter over the filled
pie dishes, trim the excess pastry and press firmly onto the dish.
7. Brush the
pastry with the beaten egg and bake for 15-20 minutes until golden brown.
8. Meanwhile, melt
the butter in a saucepan, add the flour and cook, stirring for 1 minute.
9. Gradually add
the water stirring well then bring to the boil, stirring constantly until cook
10. Add the
parsley, vinegar and season with salt and pepper to taste.
11. To serve -
transfer the cooked pies to serving plates and pour the liquor over the top.
Serve immediately with mashed potatoes.
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