Tuesday, March 6, 2012


Not a cloud in the sky...got to love it... Might have to do a Walk -a-Bout today... I just wish that the sun would get our side of the street in the morning... but can not complain we live in the best part of the world....Going to clean house today as I have been putting it off for the last couple of weeks.. so I have my work cut out for me today..

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1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano herbs)
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten
  • For the filling, brown the beef in a large pot. Remove and set aside.
  • In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  • Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  • Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
  • When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
  • Pre-heat the oven to 180°c.
  • Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
  • Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
  • Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
  • Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
  • Remove and serve with vegetables of your choice. 

To keep cauliflower white while cooking -
add a little milk to the water.

Congratulations to one of my followers who  has started her own blog I am quite excited for her.. She seems to love to cook desserts so my dessert for Saturday will be from her blog and it will be a great time to introduce you all to her... Lovely young lady..


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