Pastrytoppedgingerbeef Food

TRADITIONAL NEWFOUNDLAND BEEF STEW WITH PASTRY

Steps:

• Method for Beef Stew: 1 - Preheat frying pan to medium heat on stove top, when ready add 1 tbsp olive oil, 1 tsp butter, chopped beef, cook until brown on both sides. Add chopped onions, fry until it starts to get golden brown, then add 1 tbsp of garlic and 1 tbsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp sea salt, 1/2 tsp thyme, 1 tsp pepper. Please note: only cook garlic for a minute until the flavours start to release don't let it burn because it will charge the flavour. Remove meat from frying pan and put into your medium pot and set aside. 2 - In the same frying pan add 1 tsp butter let melt then add 1 tbsp flour,mix it around the pan until the flour starts to brown, add 1 cup of beef or vegetable broth let thicken then set aside until the last 20 minutes of your cooking step. 3 - In your medium pot add all your vegetables and the remaining beef or vegetable broth and tomatoes, put on medium to low heat on stove top for 1 1/2 hours stirring occasionally, the last 30 minutes add your thickening to the pot. 4 - After your cooking time have completed add your thickening mix together, let it continue cooking for another 30 minutes. 5 - When beef stew have cooked remove from heat and start scooping it into your round pie pan, don't over fill your pie pan,it needs room to breathe when the baking starts. The remainder of beef stew scoop into a jar to have later. Method for Pastry: 1 - In a large bowl add all ingredients not the water and start mixing with your hand until all the butter is equally mixed through, then add the 3 tbsp cold water and mix until it starts to form a ball, at this time you can place your dough in the fridge until you are ready to roll out your dough. 2 - Remove dough from fridge and put on a piece of parchment paper covered with flour, roll with your rolling pin until it is the size of your round pan. 3 - Put the dough on top of the beef stew in the pie pan and pinch the sides to seal the pan, then cut one or two inch cuts in the top of the dough. This will help the beef stew to breathe and release any steam from the stew. 4 - Pre heat oven to 350° , place pie in the oven on a piece of foil wrap, bake pie for 30 minutes or until golden brown. Remove from heat, place on the counter until it reaches room temperature before you cut beef stew with pastry pie.

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.

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

POTATO-TOPPED BEEF CASSEROLE

Steps:

• Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
• In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
• Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
• Spread the mixture into the prepared casserole dish.
• To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
• Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
• Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.

PASTRY-TOPPED GINGER BEEF

Steps:

• In a Dutch oven or large pot, mix together first six ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300° oven for 2-3 hours until fork-tender.
• Note: recipe may be prepared to this stage and then refrigerated and finished the next day.
• Meanwhile, on a lightly floured surface, roll out pastry to a large rectangle. Add carrots to beef mixture. Transfer mixture to a large rectangular 3 litre casserole and cover with pastry. Trim edges, cut steam holes, and decorate with extra pieces of scrap pastry.
• Bake in a 400° oven for 30 minutes or until golden and filling is bubbly.