Braised Beef Roasted Garlic Pie Recipes

Steps:

• Heat oven to 275°F
• Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil.
• Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tablespoons Cover and set aside.
• Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned.
• Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 minute Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
• Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 3½ pint pie dish and leave to cool completely.
• Increase oven temperature to 350°F Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley.
• Season to taste, then carefully spread over the beef to cover completely and fluff up with a fork.
• Bake for 25- 30 mins until heated through and lightly golden.
• Serve the pie straight away.

Steps:

• Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
• Add the salt and enough ice water to make an elastic dough.
• Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
• Preheat the oven to 400°F.
• Bring 1 quart of water to a boil.
• Drop in the garlic and cook for 15 minutes.
• Drain and rinse in cool water.
• Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
• Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
• Line a buttered 10-inch pie pan with 1 disk.
• Spoon in the filling, mounding it high.
• Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
• Glaze the top with the beaten egg.
• Bake for 45 minutes to 1 hour, or until golden.
• Remove from the oven, place on a serving platter, and serve hot.

Steps:

• Heat half the oil in a heavy-based flameproof casserole pan on a medium heat. Fry the meat in batches until browned, then remove from the pan and set aside.
• Turn down the heat, add the remaining oil to the pan and cook the onion, garlic and ginger for a few mins until starting to soften. Crush the Sichuan peppercorns using a pestle and mortar, then add the flour and mix well. Add the spiced flour to the onion, mix well until all the onion is coated, then return the meat to the pan along with the tomato purée, carrots, star anise and cinnamon. Give everything a good stir, scraping up any bits from the bottom of the pan. Cook for 1 min.
• Add the soy sauce, chillies and 400ml water. Bring up to a simmer and cook very slowly - the sauce should be bubbling gently but not boiling - for 1½ hrs until the meat is really tender. Leave to cool.
• Heat oven to 190C/170C fan/gas 5. Once cool, spoon the filling into a 2-litre pie dish, removing the cinnamon stick, chillies and star anise. Roll out the puff pastry on a floured surface until it is about 2cm larger than the dish. Put a pie funnel in the middle of the pie (it will stop the pastry sinking and becoming soggy).
• Brush the edges of the dish with a little of the egg to help the pastry seal. Lay the pastry over the top, pressing down well. Pierce centre and trim off the excess pastry with a sharp knife. Brush liberally with egg and bake for 30-35 mins.