Portioned English-style beef pies
If you are a passionate meat eater, and kebabs have already had time to get bored, do not rush to deny yourself your favorite meat. Make an English beef pie. Puff pastry rosemary, thyme and a drop of dry white are created in order to diversify your meat menu.
Ingredients
Servings 4- 250 g puff pastry
- 600 g beef rump or rump
- 150 ml dry white wine
- 2 medium onions
- 6 garlic cloves
- 2 sprigs thyme
- 1 sprig rosemary
- olive oil
- salt
- black pepper
- yolk for brushing
Cooking
Step 1
Cut the beef into cubes with a side of 2 cm. Salt and pepper. Chop the onion and garlic. Chop rosemary and thyme leaves.
Step 2
Heat the oil in a heavy bottomed saucepan and sear the meat in batches over high heat until golden brown on all sides. Put the cooked beef on a plate.
Step 3
Add oil to a saucepan and sauté the onion and garlic, stirring occasionally, for 5 minutes. Return the meat to the pan, pour in the wine. Bring to a boil, cook for 5 minutes. Pour in 2 cups of water, add herbs, salt and pepper. Close the lid and simmer until the beef is tender, 25-30 minutes.
Step 4
Preheat oven to 200°C. Put the stew in deep portioned forms, cover with rolled dough and stick it to the sides. Brush the pastry with egg yolk, poke holes for steam to escape, and place in the oven until the pastry is done, about 20 minutes. Serve hot.