Beef And Salary Pie Inspired by Game Of Thrones

Beef and bacon pie, cooked by SALT / Photo Credit: SALT
Beef and bacon pie, cooked by Table salt / Photo Credit: SALT

You'll be forgiven if yous can't remember the mention of the Beefiness and Bacon Pie Reeder refers to here, when Castle Black-bounded Jon Snowfall reminisces virtually his favourite dish back in Winterfell. Especially since the Game of Thrones Tv series has given u.s.a. such memorable scenes with other pies: the pigeon pie that poisoned Joffrey, the Frey pie studded with fingers that Arya fed her uncle Walder, and even kidney pie, the making of which Hot Pie expounded on to Brienne of Tarth at the Inn at the Crossroads. All the same, it's hard to contend with Jon that beef and salary pie makes for a nifty condolement nutrient of choice, and Reeder's version here is warm and hearty enough. Those looking for a more than flaky pie crust are recommended to fold the dough.

The only beef I had with this recipe is that afterwards an hour braising, almost all the beef stew gravy had been soaked up past the meat. Certain, the beef was juicy and flavourful after that, but you'd do well to increase the corporeality of beef stock and cherry-red wine added to go on things nice and moist. As Hot Pie had and so kindly instructed Brienne, "You cannot surrender on the gravy. No gravy, no pie."

Serves half dozen-eight | Level: Like shooting fish in a barrel | Total time: iii hours

double-crust pie dough

ii½ cups (310 g) all-purpose flour
2 tsp granulated sugar
¾ tsp common salt
1 cup (2 sticks, or 240 g) unsalted butter, chilled
half-dozen tbsp ice water

  • Mix the flour, sugar, and salt in a nutrient processor. Slice the butter into the processor and pulse everything until it forms crumbs. Blend in enough water ice water to create moist clumps, but non and then it is all stuck together.
  • Gather the dough into a ball with your hands. If you're making double crust, divide the dough in half and form into 2 balls. Flatten into disc(s), wrap in plastic wrap and chill for at least 2 hours.

beef and bacon pie

1 pound (450 g) stew beefiness, cubed
table salt and black pepper, to taste
2 tbsp olive oil
ten strips thick-cut bacon, diced
2 carrots, roughly chopped
1 yellow onion, chopped
1 cup (235 ml) red wine
ane cup (235 ml) beef goop
one cup (150 g) raisins
two bay leaves
1 tsp chopped fresh thyme
½ tsp ground allspice
ane double-crust pie dough
1 tbsp flour, for dusting

  • Preheat oven to 325°F (170°C) and flavour the beef with salt and pepper.
  • In a Dutch oven, brown the beef in the olive oil until it's got some good color on all sides. Remove and set aside.
  • Add together the bacon to the Dutch oven and cook until crispy. Remove with a slotted spoon and set the bacon aside, leaving the fat backside.
  • Add the carrots to the salary fat and sauté until they are softened, then add together the onion. Go on cooking until the onion is soft and showtime to caramelize.
  • Add dorsum the beefiness, along with the red wine, beef goop, raisins, herbs, and spices. Use a wooden spoon to scrape up any dark-brown bits sticking to the pot and contain them with the broth and wine.
  • Embrace the Dutch oven with the hat and stick it in the oven to braise for 1–two hours or until the beef is tender enough that information technology can be mashed with a fork.
  • Break the beef up into smaller pieces—this will aid incorporate the gravy. One time done, stir in the bacon.
  • Increase the oven temperature to 375°F (190°C) and roll out the pie dough on a lightly fl oured surface. Grease and line 2 12 ounce ramekins with pie dough, keeping in listen that there should be enough dough left over to top them too. Trim abroad the excess.
  • Spoon the beef mixture into each dough-lined ramekin, rationing information technology evenly between the pies.
  • Roll out the dough once more and peak each of the ramekins with a layer of dough, cutting off  any excess and rerolling equally necessary. Crimp the edges of the pie to seal and cut vents into the heart.
  • Bake the pie for about 25 minutes, or until the crust is a nice golden dark-brown color.

The Geeky Chef Strikes Back is published by Race Point Publishing. ©2017 Cassandra Reeder

For Table salt'due south total review, download our Dec 2017 consequence here! Meanwhile, here are the other dishes from the book that we tested:  Jawa Juice from Star Wars, White Dragon Noodles from Blade Runner, Gunslinger Burritos from The Nighttime Tower, and Norma's Cherry Pie from Twin Peaks.