"esta vieja casa" wrote in message news
On 1/23/2018 2:40 PM, wrote:
>
> How about British mince and onion pie? Not to be confused with mincemeat,
> of course!
>
> https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>
> Preparation time
>
> less than 30 mins
>
> Cooking time
>
> 30 mins to 1 hour
>
> Serves
>
> Serves 4
>
>
> Ingredients
>
> 2 tbsp vegetable oil
> 500g/1lb 2oz beef mince
> 1 onion, chopped
> 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
> 75g/2½oz mushrooms, chopped
> 250ml/9fl oz stout or beef stock
> dash Worcestershire sauce
> 400g/14oz ready-made shortcrust pastry
> 1 free-range egg, yolk only, lightly beaten
> Method
> Preheat the oven to 200C/400F/Gas 6.
>
> Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
> breaking it up with a wooden spoon as it browns.
>
> Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
> cook for 2-3 more minutes. Stir in the flour and cook for a further
> minute, then add the chopped mushrooms, the stout or beef stock and a
> couple of dashes of Worcestershire sauce. Bring to the boil, then reduce
> the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set
> aside and leave to cool, then turn the meat mixture into a one litre pie
> dish.
>
> Roll out the pastry on a floured work surface until it is slightly larger
> than the pie dish. Gently drape the pastry over the dish, pressing firmly
> onto the edges. Trim, then shape the edges into a fluted shape.
>
> Cut some leaf shapes out of the pastry trimmings and decorate the top of
> the pie, sticking them to the pastry with the beaten egg yolk.
>
> Make three or four slits in the pastry to allow the steam to escape, then
> brush the pie with the rest of the beaten egg yolk and bake in the oven
> for 20-25 minutes, or until golden-brown.
>
> To serve, slice into wedges.
>
>
> (end)
>
>
>
> Lenona.
>

Yum.

And that is begging for one of these:

https://www.amazon.com/Norpro-3262-C.../dp/B0018OTZT4

===

I have one of those)))