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Teri Carrillo-Fox
Meatpie with ragù
Start with the filling (this can also be done a day in advance). Fry the meat, sprinkled with salt and pepper, light brown in a dash of olive oil in a frying pan. ...
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Ingredients
- 750 gram beef rag in cubes of about 3 cm
- 750 gram beef rib in cubes of about 3 cm
- Olive oil
- Tablespoon rosemary finely chopped, needles
- Tablespoon thyme finely chopped, only the leaves
- 3 clove garlic finely chopped
- 1 Red onion shredded
- 1 root coarsely chopped
- 1 stem celery coarsely chopped
- 500 milliliters Chianti
- 2 look peeled tomato à 400 g
- 2 tablespoon rice
- 2 role puff pastry coolers
- 1 package frozen puff pastry thawed
- Bread crumbs
- 1 egg beaten
Kitchen Stuff
Directions
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Start with the filling (this can also be done a day in advance). Fry the meat, sprinkled with salt and pepper, light brown in a dash of olive oil in a frying pan.
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Add the rosemary, thyme, garlic, onion, carrot and celery and cook for 2 minutes.
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Mix the red wine, tomatoes with juice and the rice through it and cover for 2 hours or until the meat is soft. Allow to cool.
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In the meantime, preheat the oven to 180ºC. Grease the pie shape.
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Cover the bottom and the side of the cake pan with the dough. Prick holes in the dough bottom with a fork. Place a piece of parchment paper on the dough base and spread the support filling over it. Bake 10 minutes in the middle of the oven.
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Remove padding and baking paper and bake for another 10 minutes. Let the soil cool down in the form. Sprinkle breadcrumbs.
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Scoop the cooled filling onto the dough base and leave the dough edges free. Cut a piece of cloth slightly larger than the shape of the rest of the dough.
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Brush the edges of this dough lid with egg and place it over the mold. Press the lid onto the dough base.
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Make a few slices in the lid to escape steam. Brush with egg and fry the pie in the oven for 20-25 minutes until golden brown.
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Nutrition
860Calories
Sodium0% DV0g
Fat69% DV45g
Protein98% DV49g
Carbs21% DV64g
Fiber0% DV0g
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