Beef And Onion Pie With Cheese Crust Food

PUB-STYLE STEAK AND ONION PIE

Steps:

• In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
• In a bowl, toss the meat in 1/4 cup of flour to coat.
• Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
• Next, add the meat to the pan and saute until browned on all sides.
• Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
• Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
• Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
• After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
• Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
• Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
• Let rest for a few minutes, then enjoy!

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

BEEF AND ONION PIE

Steps:

• Beef Filling:.
• Peel and roughly chop the onions, carrots and celery.
• Remove the rosemary leaves from the stalks and finely chop.
• Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
• Stir in the ground beef and break up any large pieces.
• Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
• Add the beef broth and bring to a boil.
• Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
• Pie:.
• Remove the pastry from the refrigerator 10 minues before you need to roll it.
• Preheat oven to 350 degrees F.
• Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
• Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
• Using a fork, press down all around the edge of the dough to crimp it closed.
• Make a hole in the middle of the dough, using the tip of a knife.
• Brush the top of the dough with the beaten egg (or milk).
• Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

CHEDDAR CHEESY MEAT PIE

Steps:

• Brown ground beef with onion and garlic, drain fat off well.
• Stir flour, salt and pepper over browned beef.
• Spread mixture in pie shell.
• Spread cheeses over this.
• Whisk milk, eggs and worcestershire sauce together and carefully pour over ground beef and cheddar.
• Bake at 400 degrees F for 35-40 minutes.

BEEF AND CHEESE PIE

Steps:

• Preheat oven to 375°F.
• Fry ground beef,onion and green bell pepper in a large frying pan.
• Drain fat.
• Stir in tomato sauce, beans,and seasoning.
• Simmer while preparing crust.
• Separate crescent rolls into 8 triangles.
• Place in an ungreased 9" pie pan.
• Press bottom and sides to form a crust.
• Combine egg and 1 cup cheese.
• Spread over crust,evenly.
• Spoon hot meat mixture into crust.
• Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes.

SIMPLE BEEF AND ONION PIE

Steps:

• Brown ground beef and onions together; drain off fat.
• Add beef gravy and stir through until warm.
• Transfer to 9" pie plate and cover with pie crust; brush crust with milk.
• Bake at 425F until crust is golden brown.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

CATHERINE'S CRUSTLESS ONION PIE

Steps:

• Preheat oven to 200 C.
• Grease a 23 cm round pie pan.
• Melt 2 teaspoons of butter in a frying pan and cook onions until translucent.
• Mix sour cream with eggs.
• Add cooked onions and seasonings, mixing well.
• Combine flour and baking powder, add to batter, mixing just until incorporated.
• Add melted butter, mix well.
• Turn batter into the prepared pan.
• If using the bacon, cut the slices into small triangles and arrange on top of the batter.
• Bake in the preheated over for 25-30 minutes, or until firm and golden brown.

BEEF PASTIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.

CHEESE AND ONION PIE

Steps:

• Layer onion slices, grated cheddar cheese and salt and pepper into prepared pie shell.
• Continue layering until pie is heaped up. Cover with pastry.
• Bake.
• Let cool slightly before slicing. Can be eaten warm or cold.

CHEESE AND ONION PIE

Steps:

• Preheat oven to 375F (190C).
• Line an oven tray with baking paper and set aside.
• Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
• Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
• Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
• Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
• Lay one sheet of pastry on the prepared baking tray.
• Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
• Lightly brush the border with some of the second beaten egg.
• Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
• Press and seal the edges well.
• Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
• Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
• Cook a further 20-25 minutes or until pastry is crisp and golden brown.