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This is Marion's best Aussie Meat Pie recipe, featuring tender, flavorful beef stew encased in a sturdy shortcrust base and topped with light, flaky puff pastry. Layered with umami-rich ingredients and aromatic spices, it's a comforting and satisfying dish, perfect with a dollop of tomato sauce.
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Season and sear beef in batches. → Sauté aromatics and build sauce base. → Combine beef and sauce, simmer for 2 hours, then cool completely. → Line pie tins with shortcrust pastry, fill with cooled beef stew, and top with puff pastry. → Crimp edges, egg wash, chill, then bake until golden and puffy. → Serve warm with tomato sauce.
Season and sear beef in batches. → Sauté aromatics and build sauce base. → Combine beef and sauce, simmer for 2 hours, then cool completely. → Line pie tins with shortcrust pastry, fill with cooled beef stew, and top with puff pastry. → Crimp edges, egg wash, chill, then bake until golden and puffy. → Serve warm with tomato sauce.
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Using a secondary cut of beef like brisket ensures the meat breaks down beautifully and becomes gelatinous, perfect for a tender pie filling.
Searing the beef in batches is crucial to develop a flavorful crust and avoid stewing the meat.
Do not clean the pan after searing beef; the fond (crusty bits at the bottom) adds significant depth of flavor to the stew.
Layering umami-rich ingredients like tomato paste and dark sweet soy sauce enhances the savory depth of the pie filling.
Ensure the beef filling is completely cooled before assembling the pies to prevent the pastry from becoming soggy.
Chilling the assembled pies for an hour before baking helps to firm up the pastry and fat, preventing shrinkage in the oven.
Using only egg yolks for the egg wash provides a richer, more vibrant golden color to the baked pastry.
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