Text 30314, 115 rader
Skriven 2012-10-12 06:28:16 av Dave Drum (1:261/38)
Ärende: Chile 1892
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hairy Dieters Meat & Potato Pies
 Categories: Beef, Potatoes, Chilies, Vegetables, Pastry
      Yield: 6 Pies

      1 md Onion; finely diced
      2 sm Carrots; peeled, diced
      2    Celery ribs; trimmed, fine
           - sliced
    250 g  (9 oz) lean minced beef *
      1 tb Tomato ketchup
      1 tb Brown sauce
    1/2 tb Worcestershire sauce
      1 tb Plain flour
    1/2 ts Hot ground chile
    1/2 ts Dried chilli flakes
    1/2 ts Fresh ground black pepper
    200 g  (7 oz) floury potatoes;
           - peeled, in 1.5cm/3/4" in
           - cubes
    300 ml (1/2 pt) beef stock; made
           - w/1 beef stock cube
     75 g  (3 oz) frozen peas

MMMMM---------------------------PASTRY--------------------------------
      2    Pkg ( 145g/5 1/4 oz) pizza
           - base mix
    200 ml (7 fl oz) lukewarm water
           Plain flour; for kneading
           - and rolling

  Put the onion, carrots, celery and beef together in a
  large non-stick saucepan and dry-fry over a high heat for
  2-3 minutes, until the beef is no longer pink. Keep
  stirring with a couple of wooden spoons to break up the
  mince.

  Reduce the heat and add the ketchup, brown sauce,
  Worcestershire sauce, flour, ground chile, chile
  flakes and black pepper.

  Cook for a minute, then add the potatoes and stock.

  Bring to the boil, reduce the heat and cover loosely.
  Simmer for 25 minutes until the potatoes are tender,
  stirring occasionally. If necessary, remove the lid for
  the last five minutes and stir more regularly until the
  mixture is thick.

  Remove from the heat, stir in the frozen peas and leave to
  cool completely.

  To make the pastry, put the pizza base mixes in a large
  bowl and mix with lukewarm water according to the packet
  instructions.

  Turn out on to a lightly floured surface and knead for
  five minutes until the dough is smooth and elastic.

  Preheat the oven to 175øC/350øF/Gas 6.

  Using scales, divide the dough into six even portions -
  each will be about 80g/3oz.

  From each portion, take off 35g/1-1/4 oz of the dough to use
  for the pie lids.

  Roll out the larger piece of each portion on a lightly
  floured surface until it is about 3mm/1/8" thick and
  large enough to line your foil pie dish, leaving a little
  overhanging the sides.

  Lift into a pie dish and press down well into the base and
  sides. This can be a little tricky first time round, but
  the dough is very forgiving, so take it slowly until
  youÆve got the hang of the method.

  Spoon a sixth of the mince and potato mixture into the pie
  case. Brush the overhanging edges with a little milk.

  Roll out the smaller portion of pastry until it is large
  enough to cover the pie dish. Lift it on top of the pie
  and pinch the pastry firmly together. Trim with kitchen
  scissors - using scissors will stop the dough stretching.

  Repeat exactly the same process to make the other five
  pies and place them on a baking tray.

  Snip once in the centre of each pastry lid with scissors
  to create a large hole for steam to escape. Brush the pies
  generously with more milk.

  Bake the pies for 15 minutes, then remove them from the
  oven and cover each one fairly tightly with foil.

  Put them back in the oven for a further 15 minutes or
  until the pies are pale golden brown and the filling is
  piping hot.

  Remove the pies from the oven and leave to stand for five
  minutes before removing the foil, then tuck in!

  Recipe by: Hairy Dieters Cookbook

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Seeing is deceiving. It's eating that's believing. - James Thurber

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)