Thai Beef Lasagna Pie
not to eat the same old soup, in particular the usual meat, I found this really tasty recipe: Thai Beef Pie ..... a rustic pie in a few words, but that will give you great satisfaction!
Ingredients:
1 kg of diced beef silverside
2 / 3 white onions 1 clove garlic
1 piece ginger (about 2 cm)
1 red pepper 2 teaspoons of lemon grass
25 cl beef stock
150 cl coconut milk
3 rolls of pastry 1 egg beaten
oil , salt, pepper
Preparation: Prepare
infusion broth and put in the lemon grass for a few minutes. Brown the onions cut very thin in a little 'oil for a few minutes, then add in the ginger and cut into julienne meat.
Let go over high heat for 5 / 10 minutes, add the hot broth, coconut milk and the clove of minced garlic, season salt and pepper, cover and cook on low heat for about 45 minutes.
Ideal for preparing this "stew" would be a cast-iron cocotte .......... but if you have not (like myself - sob! -) used a high pan and any other large!!
When the sauce takes shape, prelevatene a good part and set aside, while you stretch a roll of puff pastry on a baking pan (greased) to 26 cm in diameter and edge very high (if you like more, you can Please use a mold also rectangular, oval or qullo you want), the second roll, a circle drawn with 5 fingers and place it on the basis of height, lined the edges of the cake (to attack rolls with one another, bathe your fingers and slide on the edges to be bonded by applying a slight pressure between the two edges to be joined), leaving a bit 'of dough comes out of the pan, prick the pastry with a fork.
Then pour the meat into the pan and cover with the third roll of dough, turned over the edges of the dough and seal edges of decorating them with a fork. Should be left in the second circle of dough roll, from which you made the edges, well use it to create your own decoration.
Using a size or biscuits with your creativity, produced a flower, a star or what you want
placed in the middle cake (slightly wet the bottom of the decor to make it stick to the dough of the cake), now brush the pastry with beaten egg and bake for about 45 minutes at 180 ° or at least, until the dough is golden brown.
The "Pie" is to be served piping hot with the sauce after cooking the meat you have kept aside.
ps: some advice? This stew is excellent without being transformed into a "pie", perhaps accompanied with a good rice pilaf or basmati!! :)
Bon appetit!
Federica
