After many requests and many more half started New Year's Posts (some of which will see the light of day, time permitting) this was a recipe I could get up on here quickly before the half way point of the first month of twenty ten was staring back at me. If last year was anything to go by, this year will feel like about 2 months, and I'll be adding Christmas recipes before I can finish singing Auld Lang Syne! Never one for weight loss resolutions, this will certainly not help in that department, but what the hell, Lets Get Fat this year!
Shortcrust Pastry...always easy in the Thermomix, but if you are Thermomix-less, feel free to buy or simply make by hand. Remember the colder your butter/hands/workbench the better. I have a fantastic new book Ratio by Michael Ruhlman which you should all rush out and buy...you will never need a recipe for pastry again, but for those of you without that book, this is for you;
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- 1 Handful italian parsley
- 2 cloves of garlic
- 1 onion, peeled and halved
- 2 Tablespoons olive oil
- 15 Grams cornflour
- 500 Grams beef, diced
- 1 Tablespoon worcestershire sauce
- 2 Tablespoons soy sauce or tamari
- 1 Tablespoon fish sauce
- 100 - 120 Grams sliced mushroom (optional)
- 1 - 2 sheets of puff pastry
- 200 Grams plain cake flour
- 100 Grams Unsalted Butter cubed and chilled BUY
- Pinches sea salt
- Just enough icy water to bring together
Place parsley into Thermomix bowl and chop 4 sec/speed 7. Set aside.
Place garlic, onion and oil into Thermomix bowl and chop 3 sec/speed 8. Sauté 5 min/Varoma/speed 1.
Add parsley, cornflour, beef, sauces and mushrooms to Thermomix bowl and cook 10 min/100ºC/speed 1.
Cool completely before making pies.
Pre-heat oven to fan forced 200ºC
Place flour, butter and salt into Thermomix bowl and blend 3 sec/speed 6.
Add water through hole in lid as you continue to blend on speed 5 until pastry forms a ball. Remove from bowl and mold into flat disc. Chill whilst you make filling.
Roll shortcrust pastry out to 2mm thickness and line 6 large muffin holes in ‘Texas’ size muffin tin. Double line the base of each pie, by re rolling pastry and cutting to suit. Place in freezer until use.
Fill lined pie shells with cold mixture, top with puff pastry top. Cut cross slit in pastry and cook for 30-35 minutes until golden and puffy. Allow to cool slightly before removing from tray.
If you prefer to skip the whole shortcrust base thing, do so, use the ceramic pie dish (or dishes for individuals) and just use Puff Pastry as a topper...as shown. YUM!
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