Friday, May 2, 2014

Recipe: Asian Beef and Potato Pie, with Chinese Gravy

An absolutely lovely fusion dish here- classic British steak pie makes friends with the wonderful Chinese Beef in black bean sauce! The dish takes a while, as the filling takes 1 hour and a half, then needs to be cooled- but if you are doing this for a dinner party, you can make the filling, and the pie the day before- then all you need to do is pop it in the oven and it's ready for your guests in 25 minutes. I have served this with buttered spinach, but feel free to serve it with whatever you fancy. I reckon stir fried pak choy would go well too.

Asian beef and potato pie, with Chinese gravy (serves 2)

Pie
25g butter
1 white onion, sliced
5 garlic cloves, finely chopped
10g ginger, finely chopped
220g braising beef, diced small
700ml water
45g Lee kum kee black bean sauce paste
1 large potato, peeled and diced small
Salt and pepper to taste
1 sheet Jus Rol shortcrust pastry (or homemade, rolled thin).
Egg-wash, or melted butter, to brush on top.

Gravy
20g butter
½ white onion, sliced
Pinch sugar
1 garlic cloves, finely chopped
100ml white wine
500ml chicken stock
1 tbsp oyster sauce
Splash toasted sesame oil
2 tsp cornflour, mixed with a little water
Salt and pepper to taste

1. Fry the onion, garlic, ginger and beef in the butter for 10 minutes, stirring often. Add the water and the lee kum kee sauce, and stew on a medium heat for 1 hour 10 minutes.
2. Add the diced potato, and continue to cook on a medium heat, stirring often, for 18 minutes.  Season this to taste, pour into a bowl and put in the fridge to cool.
3. Preheat the oven to 180C. Slice the pastry sheet in half, and line a baking tray with greaseproof paper. Place one of the sheets onto the greaseproof paper and top with the cooled beef and potato mixture. Top this with the other sheet of pastry, and fold and crimp round the edges to seal the filling in.
4. Brush pie with egg or melted butter, and bake in the oven in 25 minutes. Meanwhile, in a small saucepan, fry the onion, garlic, sugar in the butter for about 6 minutes. Add the white wine, and fry for a further 2 minutes.
5. Add the chicken stock, oyster sauce and sesame oil and cook on a high heat for a further 8 minutes. Add the cornflour mixture, cook for about 5 minutes, stirring often, until the gravy is thickened. Season to taste.
6. Remove the pie from the oven, plate up, and serve with the Chinese gravy, and some buttered green vegetables if desired. 

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