Рецепт Curried Beef Potpie
Nic has this odd obsession with potpies. Tell him you're having pie for dinner and you would think that Santa had just come down the chimney! And since in my mind there are few scents in the world as wonderful as curry, this pie suits us both perfectly.
Curried Beef Potpie
- 1 lb lean boneless beef chuck, cut into 1/2-inch cubes
- 3 tsp vegetable oil
- 1 garlic clove, minced
- 2 tbs curry powder
- 2 carrots, sliced
- 1 onion, diced
- 1 beef flavored bouillon cube
- 3/4 tsp salt
- 1 tbs cornstarch
1 package (10 oz) frozen peas - alternatively skip the carrots listed above and use one of those wonderfully handy bags of frozen peas and carrots.
2 sheets pastry (make your own if you wish)
In nonstick skillet, heat 2 tsp oil over medium-high heat; add beef and cook until browned on all sides. Stir in garlic and curry powder; cook 1 minute longer.
Transfer beef mixture to bowl. In same skillet, heat remaining 1 tsp oil; add carrots and onion and cook 10 minutes, or until browned.
Add beef, bouillon, salt, and 1-1/4 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes.
In cup, mix cornstarch and 1/4 cup water; gradually add to skillet. Cook over high heat stirring, until mixture thickens; boil 1 minute. Stir in peas; remove from heat.
Preheat oven to 425 degrees.
Use pastry to line your pie dish. This is where I have to rave for a minute about my Pampered Chef stoneware pie dish. I used to love Pyrex until I had several experiences of so-called Pyrex shattering. I now have a cranberry colored stoneware dish from pampered Chef and I adore it. It is deep enough to make a really nicely filled pie; it looks good enough to take straight to the table, and it's easy to clean. When my budget allows, I also plan on buying the stoneware roasting dish. OK, back to the recipe....
Spoon filling into crust. Trim pastry edge, leaving 1-inch overhang.
Roll remaining dough into 10-inch round; cut into 1-2-inch wide strips. Place half of strip about 3/4 inch apart across pie; do not seal ends. Fold every other strip back halfway from center.
Place center cross strip on pie; replace folded part of strips. Fold back alternate strips; add second cross strip. Repeat to weave strips into lattice. Seal ends. Fold overhang under; make fluted edge. Bake on cookie sheet 35 minutes, or until crust is golden and filling is bubbly.
No pictures, I hear you cry. Well, we ploughed into this pretty darn quickly, and although we still have half left, it now looks like the mangled results of feeding time at the zoo... so go make your own and marvel at how pretty and tasty it is.