Text 3597, 81 rader
Skriven 2010-11-08 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Beef hash
=================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> We had a pot roast [...] will be hash

 JW> I did end up hashing my leftover roast.

Actually mine had so much gravy and stock added that it would be
more accurately called a stew.

 DS> a corned beef hash for breakfast that Gail really liked.  Fine
 DS> chop, and with a flavor that DS> surpassed anything we've ever
 DS> had out of a can.

Chopped brisket beats canned bully beef any day. It's like ham vs
Spam.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Brazilian Beef Pasties
Categories: Latin amer, Pastry, Beef
  Servings: 4

           PASTRY:
      3 c  flour
      2 ts salt
      3 TB olive oil
      2 TB cachaca (or light rum)
      2 TB white vinegar
    1/2 c  water
           FILLING:
      2 c  Picadillo-Style Shredded
           Beef (recipe below)
      1    egg, lightly beaten

Start by preparing the pastry. In a large mixing bowl, combine flour
and salt. Add olive oil, cachaca and vinegar, and rub with your
fingers until you have a loose and crumbly mixture. Add water, one
tablespoon at a time, stopping as soon as the mixture starts to come
together. Turn out onto a clean work surface, and knead until the
dough feels soft and smooth, adding flour as needed if the dough
starts to feel too sticky.

Shape the dough into a disc, then wrap tightly with plastic wrap and
refrigerate for at least an hour before using.

When ready to bake, preheat oven to 400F and line a baking sheet
with parchment paper.

On a clean work surface lightly dusted with flour, roll out the
dough into a very thin sheet, about 1/8" thick. Using a 3" circle
cutter, cut out as many dough circles as possible. Gather up the
scraps and repeat until as much of the dough as possible has been
cut into circles.

To assemble the pasties, and place a tablespoon of filling on each
dough circle. Brush the edges of the dough with a little beaten egg,
then fold over to make a semi-circular dumpling, pinching the edges
or crimping with a fork to seal them shut.

Arrange the finished pasties on the prepared baking sheet. Bake in
preheated oven for 20 minutes, then turn over and continue baking
for 5 minutes or until golden brown all over. Serve warm, or at room
temperature.

  From: Isabelle Boucher 
              
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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