VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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Kosher salt Freshly ground black pepper 1 tbsp. tomato paste 1 1/4 c. low-sodium beef broth 1 (15-oz.) can tomato sauce
1 (15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Freshly chopped parsley, for garnish
DIRECTIONS In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add ground beef and cook until no longer pink, about6 minutes.
Drain fat and return to pan. Season with salt and pepper.
Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes.
Season with Italian seasoning and paprika, and stir in macaroni.
Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
Stir in cheese and remove from heat. Garnish with parsley before serving.
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or until beef is fork tender and liquid reduces down to a thickish gravy,
just about covering beef (see video)
. Do not reduce liquid too much - thickens more as it cools & in pie.
8. Remove from stove, cover and cool filling (I usually leave overnight)
Pastry:
1. Preheat oven to 180C/350F.
2. Cut out 6 rounds from the shortcrust pastry,
then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
3. Place pies on tray.
Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
4. Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
5. Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
Assemble pies:
1. Fill pies with cooled filling, push down to fill. Should be slightly mounded.
2. Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
3. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
4. Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife. 5. Bake 30 minutes or until deep golden and puffed.
6. Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Notes
1. Shortcrust pastry - options:
Homemade - make 1 1/2 batches of homemade shortcrust pastry (click Servings and slide to scale recipe).
Roll out to 2 - 3mm / 1/10" thick then cut rounds. Make sure it's not paper thin because otherwise it won't be strong enough to withhold all the filling!
Frozen shortcrust pastry - comes in 20cm/8" square sheets here in Australia.
Thaw then line up to overlap edges slightly and press down to seal edges (to make one long sheet, reduces waste).
Cut rounds.
Refrigerated rolled pie crusts (US/Can) - such as Pillsbury. Unroll and cut rounds as required by this recipe.
Press together scraps if needed to make enough rounds.
Pack will probably say no pre-baking required before filling.
For this recipe, pre-baking is recommended to avoid soggy base (meat pies are meant to be eaten by hand!)
Cutting rounds - Use tape measure to measure from edge to edge of pie tin, pressing down into the dish. Then find anything that is around that size - I used a saucepan lid!
Make sure rounds are big enough so it covers the lip of the pie tin as well - better to have pastry too large than too small, it will shrink slightly.
Cook onion and garlic, then add 1.3 kg / 2.6lb beef mince (ground beef) and brown
Add flour and remaining ingredients per recipe including pepper but DO NOT ADD SALT
Add 1 beef cube, crumbled Simmer gently, covered, for 1 hr 20 minutes Uncover and reduce for 20 minutes
Add up to 1 tsp dark soy sauce to make the sauce colour a nice brown and add flavour
(soy has more flavour than plain salt), simmer for 5 min.
Add normal salt if you want it saltier. Cool then use as filling per recipe.
10. Storage - Cooked pies keep in the fridge for up to 5 days,
best to give it a quick microwave to warm the centre then pop in the oven for 5 minutes at 180C/350F to crisp pastry.
OR wrap in cling wrap then freeze cooked pies, thaw then reheat in oven at 180C/350F for 20 minutes until centre is piping hot.
Can also freeze pies once filled and topped with raw uncooked puff pastry.
11. Nutrition per pie.
Best estimate taking into account unused pastry, erred on the high side to be conservative.
