Beef Pies with Asian Flavours

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A large family sized version of the pie we did in the Winter 09 cookschool series. Intense, rich flavours, and packed with meat, which is how Rick likes his pies. The pastry is made from a high proportion cream cheese and butter, and reheats superbly. Frozen, pastry uncooked.

Approx Weight: 650gm (4 generous portions.) 
Ingredients: Beef, garlic, ginger, oyster sauce, peanut oil, shaoshing wine, canned tomatoes Pastry: Butter, cream cheese, flour, milk

Recomended cooking method:

- if frozen, thaw in fridge overnight. Preheat oven to 200oC. Place pie in a roasting tray with side - there is a high percentage of butter in the pastry and you want the oven hot so it doesn't melt before the pastry cooks, but ensuring it's in a container that will catch any liquid butter will spare the bottom of your oven. Eggwash the top if desired, and cook until pastry is deep golden and puffed - approx 20 mins.



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