Recipes | Uncategorized

Beef and Tomato Pie

This savoury pie may be served as a main dish, accompanied by a green salad and a vegetable. It can also be served as a first course or, cut into zoedges, with drinks.

6 oz. flour

½ teaspoon salt l| oz. butter

1 ½ oz. vegetable fat

2 tablespoons iced water FILLING

1 oz. butter

12 spring onions , chopped

1 lb. minced beef large tomatoes, blanched, peeled and chopped

1 teaspoon dried sweet basil

1 teaspoon salt

½ teaspoon ground black pepper

12 fl. oz. single cream 4 eggs

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

Lightly grease a 9-inch pie dish and dust it lightly with flour.

Sift the flour and salt into a medium-sized mixing bowl. Put in the butter and vegetable fat and cut into the flour using a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.


1 tablespoon of iced water and with a knife mix it into the flour mixture. Using your hands, pat and knead the dough lightly until it is smooth and elastic, adding the remaining tablespoon of iced water if necessary. Wrap the dough in greaseproof or waxed paper and refrigerate for 20 minutes.

To prepare the tilling, melt the butter in a medium-sized frying-pan over moderate heat. Saute the spring onions for 3 minutes. Add the beef and continue cooking, stirring occasionally, until the meat is brown.

Stir in the tomatoes, basil, salt and pepper and continue cooking for 10 more

Created for a Russian nobleman, Beef Stroganov is easy to make, elegant and delicious. minutes. Take the pan from the heat and set aside.

Remove the dough from the refriger-ator. On a floured surface, roll the pastry into a shape 2-inches larger than the pie dish. Line the pie dish with the pastry, and prick it all over with a fork. Cover the bottom of the pastry with aluminium foil, greaseproof or waxed paper and weigh down with dried beans or rice. Bake in the oven for 10 minutes. Set aside.

In a small saucepan, heat the cream until it is hot but not boiling. Break the eggs into a medium-sized mixing bowl and beat them lightly with a fork. Beating continuously, gradually pour in the hot cream. Add to the meat mixture. Mix well and pour into the pastry shell. Bake in the oven for 30 minutes. Serve hot.

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