Ingredients
Pastry
- 335 g plain flour or chestnut flour for gluten free
- 125 g cold butter, chopped
- 120 g sour cream (do not use light version)
Filling
- 500 g beef, diced, Large dice
- 2 tbsp plain flour
- 1-2 splash of EVOO
- 1 medium onion
- 1 carrot
- 1 celery sticks
- 1 clove garlic
- 1/2 cup of red wine
- 1/2 cup of beef stock
- 400 g tinned diced tomato
- 2 tbsp fresh thyme leaves
- 1 egg, beaten
- salt and pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour and butter into TM bowl and pulse with the turbo button one or two times to form a crumb. Do not over do it.
Add sour cream and again pulse with the turbo button to just make the dough start to form a ball.
Take it out, form a ball and cover in cling wrap and refrigerate for 30 minutes.
Peel and cut into large chunks the onion, carrot, celery and garlic.
Place into TM bowl and chop 3 seconds on speed 6-7 until you have medium sized pieces.
Add beef and EVOO mix
"Counter-clockwise operation" , 3 minutes on Varomatemp on reverse speed 1If the sauce is not thick enough you can thicken it with a little cornflour.
Seaons with salt and pepper to taste.
Roll out dough between two pieces of glad wrap.
Cut into rounds and line a pie dish. Brush the inside of the pie base with beaten egg and fill just below the top with filling.
Place the lid on top and brush with beaten egg and cracked black pepper.
Bake in the oven at 180 C for around 30 minutes until golden.
Pastry
Filling
Assemble
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I would not recommend this recipe. I had to add almost a whole packet of cornflour to try and get it to thicken but it didnt work. Soup mixture is what this recipe created, not beef pie!! Mushy vegetables, mushy over cooked beef, tasteless product. To much watery based ingredients. I used chunky beef, as I have fallen in that trap before over a Spag Bol that mooshed the mince to much lol...so I made sure beef was chunky in this, but these instructions still over cooked it imo. If you make this recipe, consider using less veggies that turn to water content or reduce liquid. Having to add all the cornflour is probably what made it tasteless. Maybe don't cook the beef as long either and that might work.
Just horrible! Half the ingredients were left out of the instructions, and the pie came out as bland soup! Do not make this one
I have adjusted this recipe as people aren't happy.
MY RECOMMENDATION IS THAT THE DICED BEEF MUST BE LARGE DICE. I like a chunky pie. If you use small dice you are probably turning the meat filling to mush.
My blog. http://365thermomix.com/
I agree with the first post, what a waste of good food! Beef ended up half minced half shredded and tasteless. Don't make this recipe
Made this a couple of weeks ago. I found it lacked a bit of flavour, more salt and beef stock perhaps...? Meat also turned to mush, would leave it on soft speed next time.
Might this but try using reverse and soft speed.
Cooked this last night and while the flavours were good my meat distintegrated, so was left with a nice tasting mush. I will try again but this time will use the soft setting instead of speed 3 as in the directions. Did anyone else have the same problem?