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Julie Cleaves McLaughlin
Scary stew pie
Pies with ribs, chipotle peppers, onions, peppers, tomatoes, beans, corn and fresh puff pastry.
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Ingredients
- 1 kg rib
- 2 el diced chipotle pepper jar of 230 g
- 2 onion
- 1 bag paprika mix
- 2 el sunflower oil
- 100 ml Barbecue sauce
- 400 g tomato cubes
- 1 espresso stick
- 200 ml water
- 425 g black eyed beans
- 300 g canned corn
- 270 g roll fresh puff pastry
- 1 medium sized egg
- 1 bottle Sriracha Thai chili sauce
Kitchen Stuff
Directions
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Cut the meat into cubes of 2 cm. Mix with the chipotle. Cut the onions.
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Halve the yellow and green peppers, remove the stalk and seed lists and cut the flesh into pieces.
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Heat the oil in a frying pan and fry the meat for 5 min. On medium heat. Add the onion and paprika and cook for 3 minutes.
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Add the barbecue sauce, tomatoes, espresso and the water and simmer for 5 hours. After 3 hours take the lid off the pan so that the sauce boils.
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Add some water if it gets too dry. Mix the beans after 5 hours.
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Preheat the oven to 175 ° C.
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Put the stew into the greased oven dish. Halve the red pepper, remove the stalk and seeds and cut the flesh into pieces.
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Drain the corn, mix with the paprika and spread over the stew.
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Roll out the puff pastry to 22 x 32 cm. Place in the baking dish. Split the egg.
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Draw a skull on the dough with the egg yolk using a brush.
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Fry the pies in a brown oven for about 25 minutes in the middle of the oven. Divide a few drops of sriracha over it.
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Nutrition
485Calories
Sodium22% DV520mg
Fat40% DV26g
Protein64% DV32g
Carbs9% DV28g
Fiber20% DV5g
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