Technique
Making the filling:
1. Season the meat cubes with salt and pepper, and sauté in a pot.
2. In the identical pot, add bay leaves, thyme, garlic, onions and carrots, and cook dinner till the onions are translucent. Then add flour and sauté till the flour is cooked.
3. As soon as the flour is cooked, add tomato paste and cook dinner for two to three minutes and deglaze with the non-alcoholic wine.
4. Scale back the non-alcoholic wine after which add veal and rooster inventory.
5. Then braise for two to three hours and preserve skimming the liquid repeatedly.
6. As soon as the meat is braised, examine for seasoning and cross it via a colander over a bowl, to separate the filling and the liquid. Then quiet down the liquid and you’ve got a jus able to serve together with your pie.
Making the dough:
1. Grate the butter and put it contained in the freezer.
2. After the butter is frozen, take a mixing bowl and add flour, salt and grated butter, and blend nicely.
3. Then add ice water as desired to the combination to type a dough. Knead sufficient to type a uniform dough then put it contained in the fridge for resting.
Word: Don’t knead the dough for a very long time, it’ll type gluten and the butter will soften and break the feel of your dough. Knead the dough as much less and as gently as you’ll be able to.
4. After the dough rests for about 20 to half-hour, take it out and roll it utilizing a rolling pin then make a guide fold and put it again contained in the fridge once more for half-hour.
5. After half-hour, roll right into a sheet and fold once more utilizing the guide fold technique. Proceed this course of yet one more time then depart it within the fridge till the dough is chilled. Roll the dough into 2 mm thickness after which cool it within the fridge for the final time then the dough is able to use.
Assembling and baking:
1. Reduce the puff pastry with a spherical cutter. It needs to be roughly 25 cm in diameter for the bottom and 15 cm in diameter for the highest.
2. Spray your pie mould with a cooking oil spray.
3. Then begin to line up the bottom dough within the mould, slowly, ensuring that there aren’t any air bubbles.
4. After the bottom of the mould is lined with the dough, fill it with the steak pie filling and place the highest a part of the dough over the filling.
5. Then brush the egg wash on it and make a small gap within the heart earlier than baking.
6. Use your fingers to seal the perimeters of the pie and trim the dough utilizing a knife if there may be any extra dough.
7. As soon as the pie is prepared, put it within the freezer for about 2 hours after which bake it at 180˚C for half-hour.
Making the purple onion jam:
1. Take a thick bottomed pot and begin to sweat the sliced onions on low flame with butter, olive oil, salt and thyme.
2. As soon as the onions are comfortable, improve the flame and add brown sugar, non-alcoholic wine and purple grape vinegar.
3. Proceed cooking, stirring repeatedly till all of the liquid has evaporated then switch right into a container, quiet down and it is able to use.
Plating:
1. Take away the pie out of your mould and place it on prime of a plate.
2. Type your jam right into a quenelle after which place it on prime of the pie and add a dollop of mashed potatoes on the aspect.
3. Preserve the jus in a small saucepot and serve.
Picture Credit score: Provided
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