Text 35188, 81 rader
Skriven 2013-03-23 16:06:39 av Dave Drum (1:18/200.0)
  Kommentar till text 35155 av Nancy Backus (65343.cooking)
Ärende: Browning crust was: pie
===============================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> I'm not a cake kind of guy. Pies - gimme, gimme, gimme, and gimme some
 DD> more!  Cake -- meh.

 DD> And, other than Banquet, etc on their frozen pot pies I've not seen
 DD> anyone be  able to brown a crust properly in a nuker.

 NB> I expect you are including Marie Callendar pies in that, too..  Their
 NB> packaging includes the browning elements... at least for the pot pies
 NB> and the smaller fruit pies...  I remember there used to be things you
 NB> could buy to make your nuker more versatile, but, as I didn't have a
 NB> nuker back when they were available, I never bought any of them.  Now,
 NB> there are times I wish I had... ;)

I don't have a whole lot of experience with Marie Callendar stuff. I have only
ever bought it if on *very* special offer ... and could never see what all the
hoo-hah was about. It's OK. But, for my purposes a Banquet or Stouffer's pot
pie is just as good -- and le$$ money.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Aussie Meat Pies
 Categories: Beef, Vegetables, Pork, Pastry
      Yield: 8 pies

    900 g  (2 lb) beef rump steak;
           - trimmed, chopped
      2 tb Olive oil
      1 md Brown onion; fine chopped
      2 sl (rashers) middle bacon;
           - trimmed, chopped *
      2 tb Tomato paste
      2 tb Plain flour
      2 c  Salt-reduced beef stock
      1 tb Fresh thyme leaves
      4    Sheets frozen ready-rolled
           - shortcrust pastry,
           - partially thawed, halved
           - diagonally
      2    Sheets frozen ready-rolled
           - puff pastry, partially
           - thawed, quartered
      1 lg Egg; lightly beaten
           Tomato sauce; to serve 

  * Middle bacon, from the side of the animal, is
  intermediate in cost, fat content, and flavor between
  streaky bacon and back bacon. 

  Process steak until mixture resembles mince. Heat oil in a
  large frying pan over medium-high heat. Add onion and
  bacon. Cook, stirring, for 3 minutes or until golden. Add
  mince. Cook, stirring with a wooden spoon to break up
  mince, for 6 to 8 minutes or until browned.

  Add tomato paste and flour. Cook, stirring, for 1 minute
  or until combined. Add stock and thyme. Stir to combine.
  Bring to the boil. Reduce heat to medium-low. Simmer for
  30 minutes or until sauce has thickened and meat is
  tender. Season with pepper. Remove from heat.
 
  Preheat oven to 392øF/200øC - 360øF/180øC if fan-forced.
  Line eight 7.5cm (3") round pie moulds with shortcrust
  pastry. Trim excess. Fill cases with steak mixture. Top
  with puff pastry. Trim excess. Press edges together with a
  fork to seal. Using a small sharp knife, cut a small cross
  in pie tops. Brush with egg. Bake for 25 to 30 minutes or
  until golden. Serve with sauce.

  Recipe by Katrina Woodman

  From: http://www.taste.com.au

  Uncle Dirty Dave's Archives

MMMMM

... What malady did cured ham actually have?
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