The PERFECT Meat Pie | Cookin’ Somethin’ with Matty Matheson
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HOME STYLE COOOOOKERYYYY TODAYS FRENCH LESSON ITS THE BEEF TOURTIERE BUTTER SWIRLS MINCED MEAT FLAKY CRUST ITS NOT THE INDIVIDUAL INGREDIENTS BUT HOW YOU BRING THEM TOGETHER THAT COUNTS!! MEAT PIES COOKIN’ SOMETHIN'
INGREDIENTS
FOR THE PÂTE BRISÉE:
31⁄3 cups (425 g) all-purpose flour, plus more for rolling 2 teaspoons kosher salt 12⁄3 cups (375 g) cold unsalted butter
1⁄2 cup (120 ml) ice water, plus more as needed
FOR THE BEEF:
1⁄2 cup Unsalted Butter
1 cup (150 g) finely chopped onions
1 cup (150 g) finely chopped celery
1 cup (150 g) finely chopped leeks
1 1⁄2 teaspoons ground cloves
1 1⁄2 teaspoons ground cardamom
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground star anise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 pounds (1.3 kg) lean ground beef 1⁄2 cup (75 g) all-purpose flour 1 egg, beaten with 1 teaspoon water to make egg wash
2 cups (480 ml) Heinz ketchup, for serving
FOR THE RUTABAGA MASH:
1 Rutabaga
1⁄4 cup Unsalted Butter Kosher Salt
METHOD:
1. Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the
cold water and pulse again until a dough just begins to form, adding more water as needed.
2. Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes. You can make the dough a day ahead and store in the fridge. Pull out
1 hour before making your pie crust.
3. Set an oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Make the beef: While the dough is resting and the oven is preheating, in a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.
5. Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.
6. Prepare the dough: Roll out half of the dough on a floured work surface to a 1/8-inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9-inch (23 cm) pie pan. Roll out the second half of the dough.
7. Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.
8. Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.
9. While your tourtiere is in the oven, peel and dice the rutabaga into 1” cubes. Boil in a pot of water until tender, about 20-30 minutes. Drain and add butter and salt, then mash with a fork. 10. Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a big old slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.
PRODUCTIVE SUNDAY: How I Reset My Life! Morning Skincare, Cooking Pumpkin Pie & Workout Routine.
Spend a productive but chilled Sunday with me. Starting with my current skincare routine, a little walk in my neighborhood in rural France, and what I do to reset my life and design the future I want.
I will then show you my family Pumpkin pie recipe, a tradition we usually have this time of the year (It's nearly Halloween!!!).
Finally, come join me at the gym for a sweaty session that you can replicate later. It's time to reset! Enjoy ????????
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LETS BAKE A PIE FOR BREAKFAST! - Lets Cook - Breakfast Pie
This episode of Lets Cook I bake a Breakfast Pie. Bacon, Eggs, Cheese, Green Onions, Hash Browns, More Cheese, More Bacon, all inside a pie. Pretty sure this is low carb.
#Bacon #Breakfast #PIE
Banana Cream Pie breakfast recipe for Bright Line Eating - by Tasty Freedom cookbook
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Pumpkin Pie Wars (2016)♛ Julie Gonzaloa & Eric Aragon...
Pumpkin Pie Wars (2016)♛ Julie Gonzaloa & Eric Aragon...
The Mysterious Pie That Captivated Queen Victoria | Royal Upstairs Downstairs | Real Royalty
Rosemary Shrager and Tim Wonnacott visit Shugborough Hall in Staffordshire, following in the footsteps of Queen Victoria and her royal visits.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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