Beef Vege Pie

Owing you all one more recipe, and it just knocked on my memory door. Before I keep pushing away the chance to write it out, let me do it right now.

This recipe is somewhat similar to the pasta sauce I always make, so it's not too difficult to make, fret not.  The only thing is that you have to make the crust and it's not that difficult too.  Let's check out the ingredients without further delay.

This is the first time I turned the pasta sauce into a pie, and it is SEDAP! DELICIOUS...or how ever you describe it. Do try it out.

Beef Vege Pie

sebelum dimasukkan ke dalam oven

setelah siap dibakar

beef filling -  pandangan dari dekat

The crust (kulit pie):
200 gm     plain flour
100 gm     butter
1 tbsp       icing sugar
1/4 tsp      salt
1/2 tbsp    water
1 no          egg yolk

Mix in everything and knead the dough. Press on a pie mould with diameter of 22cm and about 4cm in height. Make holes around the base of the pie dough with a fork so that it doesn't bubble when baking, bake for about 20 minutes in the oven with a temperature of 180C. After 20 minutes, take out the pie dish and let cool.

Beef filling:
400 gm      ground beef
1                green capsicum, diced
1 medium   onion, diced
1/2 stick    carrot, diced
3                red tomatoes, diced
1 can         straw mushroom (or any kind of mushroom you like)
3/4 can      tomato paste
1/4 cup     tomato sauce
1 cup        water
Salt & pepper

Bechamel sauce (roux):
1 cup        evaporated milk (brand Ideal preferably) or you can also use fresh milk or low fat milk
5 tbsp       plain flour
4 tbsp       butter


How to make the bechamel sauce/ roux:
1.     Melt 4 heaping tablespoon of butter in a sauce pot
2.     Spread 5 tablespoon plain flour into the melting butter, stir continuously to ensure no lumps are formed and to cook the flour so that it doesn't taste like raw flour. Stir for about 2 minutes on slow fire then add in milk bit by bit while you keep stirring the mixture until you finish pouring the milk.  The mixture will thicken and when it does, take off the pot from the fire. (Don't let the sauce get too thick for easy stirring in the beef filling later)

Cooking the beef filling:
1.     Add just a little salt and cook the ground beef in a wok until all the moisture evaporates. (tetiba rasa nak sambung in Malay pulak...) Kalau daging tu baunya agak hamis, boleh la letakkan beberapa hirisan halia, dan bila daging dah masak, boleh keluarkan hirisan halia.
2.     Bila daging dah kering, ketepikan.
3.     Tumis carrot, mushroom (untuk buang bau/rasa tin), green capsicum, bawang. Kemudian masukkan tomato paste, tomato sauce, pepper. Kemudian masukkan daging yang telah dimasak sehingga kering airnya, Kacau2, kemudian letak air. Kacau2 sebentar dan masukkan bechamel sauce yang telah disediakan lebih awal, kacau daging dan sauce sehingga rata dan memekat. Rasa samada cukup garamnya dan tambah jika perlu.  Inti daging hendaklah tidak terlalu cair supaya tidak meleleh dan susah dipotong; juga tidak terlalu pekat supaya tidak terlalu kering bila siap dibakar nanti.
4.     Sesudah masak inti daging, tuangkan ke dalam kulit pie dan dibakar lebih kurang 20-30 minit lagi sehingga kulit pie masak pada suhu 180C.  Setelah siap biarkan sejuk, dan boleh dihidangkan.


Nota:

Saya cadangkan kawan2 menggunakan acuan pie yang boleh ditanggalkan dasarnya untuk memudahkan anda mengalih pie ke dalam pinggan sebelum dipotong. Recipe kulit pie ini menghasilkan crust yang agak rapuh. (sebab itu saya tak keluarkan dari acuan pie saya...acuan saya takde removable base).

Beef Vege pie ini sangat mengenyangkan dan cholesterolnya agak tinggi, jadi bila dah makan silalah exercise untuk burn balik segala calorie yang telah anda makan :-)