Meat pie with pumpkin

Name: meat pie with pumpkin
Cook time: 15 min
Total time: 185 min
Yield: 4
Ingredients: 800 g rib bovine in cubes; 1 el flour plus extra to pollinate; 2 el oil; 2 onions shredded; 2 stems celery in pieces; 1 bay leaf; 1 tl dried sage; 300 ml White wine; 100 ml Beef broth from tablet; 1 little pumpkin about 700 g; 6 slices puff pastry thawed; 1 egg yolk yoked loose (protein is not used)

A tasty recipe. The main course contains the following ingredients: meat, rib-beef rags (diced), flour (plus extra to dust), oil, onions (chopped), celery (in pieces), bay leaf, dried sage, white wine, beef broth (from tablet), pumpkin (about 700 g), puff pastry (thawed) and egg (egg yolk is beaten loose (protein is not used)).

Ingredients

Kitchen Stuff

smooth baking dish, capacity approx. 2 liters

Directions

Meat with a little pepper and flour.
Roast meat in oil in frying pan.
Suffer the onion and celery for 1 min.
Add bay leaf, sage, wine and stock.
Bring moisture to the boil.
Put low heat and simmer meat (on flame distributor) for 2 hours.
Scoop occasionally and add some water if necessary.
Pumpkin peel and cut into cubes, remove threads and pips.
Squeeze the pumpkin with meat and simmer for another 20-30 minutes.
Season the stew with salt and pepper.
Preheat the oven to 200 ºC.
Puff pastry roll out onto floured work surface to make a piece slightly larger than scale.
Create meat with three-quarters of cooking liquid in a bowl.
Wet the sides of dish with water.
Place the dough flap on it, stick the edges.
Punch holes into dough.
Use leftovers for decoration.
Cover the dough with egg yolk.
Dumpling the pie in an oven in about 20 minutes..