I love the name.
These are the most delicious and simple pies you will ever taste.
The filling is basically beef braised in red wine and beef stock. The most important part of the recipe is browning and seasoning the meat. Each side of each piece of beef should be crisply browned.
The ingredients are much the same as a good stew or bourgiugnon.
A good amount of aromatics should be added.
I always cut my bay leaves like a feather so they release more flavor.
The carrots should be sauteed in the fat after the beef has been removed until the edges begin to brown.
The aromatics are wrapped in cheese cloth.
I boiled pearl onions and squeezed them out of their skins earlier in the day. These are added to the carrots.
A bottle of good red wine is added and the bouquet garni.
Then about 5 cups of beef broth and it cooks at a low temperature until the beef is tender.
It is then divided between 8 small pie plates lined with a simple short pastry dough.
Circles of pastry are placed on the top and crimped around the edges.
A small hole should be cut in the center which will allow steam to escape. Then the pies are baked for about 40 minutes at 350 degrees.
They are topped with crumbled Stilton as soon as they are removed from the oven.
After they've cooled you can just lift them out of the pans. They can be eaten at any temperature. These were a huge hit with everyone here.***** If these pies are interesting to you, watch tomorrow for another killer pie!
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