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Рецепт Bacon And Egg And Mashed Potato Meat Pie
by Global Cookbook

Bacon And Egg And Mashed Potato Meat Pie
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Ингредиенты

  • 1 Tbsp. extra virgin olive oil
  • 1 lb grnd beef
  • 1 x onion, minced
  • 2 x garlic, cloves, minced
  • 1 tsp minced fresh thyme
  • 1 pch cayenne pepper
  • 3 Tbsp. grnd tomato, or possibly tomato sauce
  • 1 x salt and pepper
  • 1 Tbsp. flour
  • 1 c. beef stock
  • 2 med Yukon Gold potato, cooked
  • 2 Tbsp. butter store bought puff pastry
  • 8 piece bacon, cooked
  • 4 whl egg melted butter, for brushing pastry Pate Brisee
  • 2 c. all purpose flour
  • 1/2 tsp salt
  • 1/2 c. shortening
  • 1 c. lowfat milk

Инструкции

  1. Heat oil in a saucepan. Saute/fry onion and beef till beef is browned.
  2. Add in garlic, thyme and cayenne and grnd tomatoes. Continue to cook for 2 min.
  3. Add in flour and cook 2 more min.
  4. Add in stock and simmer till thickened. Check seasoning. Cold. Set aside.
  5. Cook potatoes in boiling salted water. Drain and mash with butter. Set aside.
  6. Brush four 4-inch tart shells with melted butter.
  7. Make pate brisee according to recipe. Alternately, roll out sufficient puff pastry to 1/4 inch thickness to cut 4 rounds about 6-inches in diameter.
  8. Press pastry into the tart shells.
  9. Crack an egg into each tart shell. Pierce the yolk and spread it around a bit.
  10. Divide bacon proportionately over the 4 Large eggs.
  11. Cover each egg with a layer of meat mix then cover meat with mashed potatoes.
  12. Place tarts on a baking sheet and bake for 12 to 15 min till pastry is golden brown.
  13. Pate Brisee:Put lowfat milk and shortening into a saucepan. Bring to a boil to heat shortening. Remove from heat.
  14. Sift and combine flour and salt. Put mix into a food processor.
  15. Pour in the boiled lowfat milk mix while warm.
  16. Pulse till mix comes together and comes away from the sides of the bowl.
  17. Remove to a lightly floured surface and form into a disc. Let rest for 15 to 20 min. Doesn't need to be refrigerated.
  18. While the dough is still hot roll it out to1/8 inch thickness. Cut rounds 1/2 inch larger than your moulds.