| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| lg Onion, skinned and diced | ||
| oz Mushrooms, wiped | ||
| Sticks celery | ||
| md Sized carrots | ||
| Sprig thyme | ||
| md Sized beef fillet | ||
| 1 | pt Stock | |
| Oysters | ||
| Sheets puff pastry | ||
| lg Potatoes | ||
| lg Onion | ||
| Jellied eels and eel jelly |
INSTRUCTIONS
~---------------------PIE--------------------------- : Parsley : Garlic oil ~--------------------MASH-------------------------- : Butter or garlic oil ~--------------------SAUCE-------------------------- : Potato water : Parsley Heat a little of the garlic oil in a pan. Finely chop the vegetables and stir fry in the oil. Dice three quarters of the beef fillet, slice the remainder into thin strips and reserve. Add the diced meat to the vegetables, add thyme and a little of the parsley, pour in the beef stock and reduce. Fry the remaining strips of beef in a little garlic oil. Boil the potatoes in lightly salted water. When soft, drain and reserve the water. Mash potatoes by hand or with a mixer, adding butter to taste. Caramelise a thinly sliced onion in butter and stir into the mashed potato. Line each individual pie tin with a sheet of puff pastry and partially fill with the vegetable and meat mixture. Add a couple of the beef strips and an oyster, then another layer of the pie filling. Brush the rim of the pie with egg and add a sheet of puff pastry for the lid. Trim the edges and decorate, brush the top lightly with egg. Cook the pies in a very hot oven for about 10 minutes. Stir the eel jelly into the potato water, add remaining parsley, heat and reduce. Serve the pies, with mash, top with a jellied eel and a serving of the sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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