Michael E. GeneraliHot beef pie Lerouse style
September 25th 2007 00:19
the larouse pie should look alot nicer
Hot beef pie Lerrouse style
The day before you make your pie you will need to start the force meat
125gms beef suet well dried
3 eggs
8gms salt
1gm white pepper
200gms ice
mince the veal quite chunky and pound in a mortar with the seasonings. Add the suet (powdered) and pound some more. Add the eggs 1 by 1 and pound in between push the mix through a sieve and store over the ice over night. Next morning when you get up to make the pastry pound the forcemeat together with the ice. Test in the microwave add water if too stiff add egg white if too loose.
Pastry
500gms plain flour
250gms butter diced
¾ to 1 cup cold water
sit togegether the flour and salt
rub the butter into the flour
make a well in the middle and add the egg and most of the water. Mix in to the flour and knead briefly till smooth and slightly elastic. Wrap and rest for a minimum of 2 hours. Roll out quite thin and line an oval dish that will suit the size group your are cooking for (if you are cooking this just for your self you need to get some friends with big appetites pronto)
marinate thin slices of fillet steak in white wine and finely chopped parsley, oregano, shallots, salt pepper and nutmeg. Fry these slices quickly in butter and allow to cool completely
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