Sunday, January 27, 2008

Meat Pie

These are usually two words that I don't like to hear together. Mincemeat anyone? Blech. I found this recipe on which never seems to disappoint. This dish is a spin off of steak and kidney pie that is popular in Great Britain. I choose to omit the kidneys for obvious reasons. Filtering organs don't belong on my dinner plate.

While this was simmering, the house smelled amazing! It was a savory, beefy, mushroom scent which made my mouth water. Notice all the ingredients are 1 of something. I suppose that would make it pretty easy to remember. I actually added a little more Worcestershire sauce, because I think it adds such a great flavor to cooking.

The recipe doesn't specify what size casserole dish, but with the size of the puff pastry, a 9x9 inch works just fine.
Serve this with mashed potatoes and a green vegetable and you have got yourself a tasty meal.

Now, I have a leftover puff pastry in my freezer. Anybody got any suggestions on what to do with it? Enjoy the Scottish themed dish below!

1 tablespoon vegetable oil
1 pound cubed beef stew meat
1 large onion, chopped
1 package (1 ounce) dry mushroom gravy mix
1 cup water
1 teaspoon Worcestershire sauce
1 pinch salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water

1. Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup water. Season with the Worcestershire sauce, salt and pepper. Turn heat to low, and simmer for 20 to 30 minutes.

2. Preheat the oven to 400 degrees. Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.

3. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.