Spicy Beef Pie
Thursday, February 27, 2020
Edit
Hot Water Pastry
Hot water is used to make the pastry with a heavy fill and
has a height of about 5cm or more. Not like the pastry should be done in a cold
or cool atmosphere, hot water pastry should instead be heated. Heating aims to
melt fats to immediately blend in with the flour and form a strong texture. In
the original recipe of fat used is lard or pork fat, but now with the higher
awareness of the community about the halal food ingredients, it is used to
clean substitute fats. The fat used is shortening (vegetable fat) or a mixture
of shortening with butter (butter). I only use butter/butter The texture will
be very crispy and fragile. The texture of this type of pastry is not fragile
and tends to be somewhat harsh. Such textures are needed to withstand the heavy
contents not to leak. To make this type of pastry highly recommended the
surface is not too large. Hot water pastry originated from the English,
commonly used to make a salty flavored pastry (savory) that contains many meat
contents.
To make a hot water pastry make sure the fill/stuffing has
been made before because this type of pastry must be filled and formed when the
dough is still warm. If the dough is cold difficult to set.
- Materials:
300 g high protein wheat flour
1/2 tsp salt
50 g butter (butter)
50 g shortening/white
butter/vegetable fat
150 ml of water
- How to make:
1.
Sift the wheat flour and salt into the basin,
create a basin in the middle, set aside. Meanwhile heat the margarine and water
over medium heat until the margarine melt perfectly, lift.
2.
Pour the hot margarine water into the salt flour
basin gently while stirring using a wooden spoon until the dough is fused.
3.
Round the dough, wrap it in plastic and let
stand for 10 minutes. Use the dough as needed while still warm, do not wait cold.
Potato, Smoked Chicken Pie
- Content:
3 pieces of no-skin fresh bread
50 ml hot full cream liquid milk
1 tbsp butter or margarine
1 onion, finely chopped
50 g smoked beef (thinly sliced)
200 g minced beef
50 ml of liquid milk
2 eggs, beaten off
1 tsp grated lemon peel
1 tbsp tomato sauce
1 tsp black pepper powder
1/2 tsp
white pepper powder
1 tbsp finely dried parsley
leaves, if like
1 tsp salt
1 tsp granulated sugar
1 tbsp English sauce
2 eggs chicken, boiled, peeled
- Apply :
1 egg yolks
- How to make:
1.
Prepare the contents first: Mix the hot bread
and liquid milk, crush with the help of a fork, set aside. Heat the butter,
stir-fry the onions until fragrant. Put smoked beef, briefly cook, lift and mix
the whole ingredients for the contents except boiled eggs, stir until the
contents are well blended. Cover with a plastic wrap and store it in the
refrigerator until it is used.
2.
Pastry: Prepare 2 pieces of around load of pairs
diameter 10 cm, Height 5 cm, apply the surface with butter or margarine, set
aside. Prepare pastry dough until the ready stage form. Preheat the oven at a
temperature of 180oC.
3.
Flatten the dough up to a thickness of 0.5 cm.
Put in the pan neatly, give the fill up to 1/3 part, put
a boiled egg then pour the contents back to full.
4.
The upper part is covered with a batter that is
crushed as thick as 0.3 cm, give the middle hole so that the stuffing is
perfectly cooked and hot steam can come out. The upper Oles with egg yolk
mixture.
5.
Bake for 20 minutes then lower the oven
temperature to 160oC and bake for 40 minutes or until ripe
brownish-yellow. Lift, let stand until warm, remove from pan, serve.