MELDACIO MEAT PIE
by lurker_rang
“Look out, stomach!”
Active cooking time: 1 hr. Total cooking time: 1.5 hrs. Serves 4-6
Ingredients
1-1.5 lbs ground beef (454-680g)
1 large grated onion
1 large grated carrot
¾ cup frozen peas (115g)
4 cloves of garlic
1 tbsp thyme, minced - fresh is best (5g)
1 tbsp rosemary, minced - fresh is best (5g)
⅛ cups Worcestershire sauce (30mL)
½ to ¾ cups red wine (118-177mL)
8 oz can of tomato paste (227g)
¼ cup chicken broth (60mL)
2-3 puff pastry sheets (2 pies per sheet), defrosted
1 egg
salt & pepper to taste
Preheat the oven to 350°F (177°C).
On a stovetop, heat a large skillet to medium-high heat and begin by browning your ground beef. Once it's mostly brown, add the grated onion and cook until translucent.
Add the grated carrot, peas, garlic, and herbs and cook for a few more minutes - until aromatic. Once everything is starting to smell really good, add Worcestershire sauce. Finally, add a few glugs of red wine, about ½ - ¾ cups (120-180mL), and let it reduce until it is nearly (but not completely) dry.
Once it's got just a little moisture left, add the tomato paste and chicken broth. Reduce the mixture again to the same consistency - almost dry but not quite (you want the pies to have a bit of moisture still, but not so much that the liquid leaks out of the pastry). That's it for the filling.
Roll the puff pastry out just a bit, not too much, just to get a little more mileage from the pastry. Once you've got it to the desired thickness, you can cut your portions. Each sheet of puff pastry makes 2 pies (single serving), so use as many as you think you'll need. Whatever filling you don't use will freeze beautifully for next time. Each portion should be either rectangular or square, but about the same size because you will need a bottom and a top. Line the bottom pieces out on a sheet pan covered with nonstick foil or parchment paper, giving yourself lots of space. Add a few scoops of the filling - give yourself some space on the sides or it might leak/break while baking. Carefully place the top piece off puff pastry and use your fingers to mold the top and bottom together. You can always take a little filling out or add some more at this point.
Take a fork and crimp the sides to ensure that none of the filling comes out while it's baking. Last but not least, use the egg to make an egg wash and coat the tops of the puff pastry thoroughly. You can cut slits into the pastry or not, I've not had problems doing it either way.
Bake your pastries at 350°F (177°C) for 30 minutes or until golden brown on top. Enjoy!
Creator: lurker_rang (Reddit)
Source: https://www.reddit.com/5htxbr/