/ck/ - Food & Cooking

>>14957846
3 parts diced hearts, 1 part mince, 1 large onion, 1/2 cup black beans (soaked or you can buy the tinned stuff, thats fine too) 1 carrot and chicken bone broth, ( or stock for more salt) Gravy powder OR Gelatin. 1 pie dish, 1sheet shortcrust pastry, 1 sheet puff pastry, 1 egg

cook the hearts on medium heat oil of preference until grey/browning (hearts take longer or they'll be chewy and tough. add enough broth until small layer allows hearts to simmer for about 5/10 minutes longer then add mince and cook all the way through. Add onions first and put lid on to maintain moisture until starting to go transparent.

Then add the rest (beans, carrot) and season with pepper and more broth. cook on high and stir until liqud is about to dissapear. Then add a good splash of redwine, some more broth and your choice of the gelatin or gravy, (this time i chose gravy for a bit more salt content and i wanted a little juice in my pie when comeplete.) stir until mixed and then set on medium/low-low to condense while preparing the crusts.

take the tin, grease with butter and then very lighty dust with flour (this helps stop it sticking to the pietin) and wedge the shortcrust into the base and sides, being careful of airpockets underneath, use excess pastry to even up the sides.

When the cooked inner pie ingredients is to your thickness and moisture, pour into pietin evenly (its okay if it rises a little above the edge, just means you'll have a sexy thicc pie) and gently cover the surface with the puff pastry makign sure to weld the puff and shortcrust together (fancy pattern pleats up to you) take excess and make a shape or little lines and spell your name on the top.

Take the egg and seperate it, keeping the yolk. Mix yolk with a little water and then paint the pie with the mixture (makes it nice and golden). Put into oven at 140 (celcius for fanforced) for 20/30 minutes then 200 for 5/10 minutes. Let it cool for about 5 and then dig in. Wala; food.