Meat Pie by the French Guy



  • 1 pound puff pastry dough
  • 17 ounces ground beef
  • 1/2 onion, diced
  • 9 ounces button mushroom, sliced
  • 7 ounces plus 2 tablespoons water
  • 4 fluid ounces veal stock, reduced
  • 1 ounce flour
  • 1 tablespoon Worcestershire sauce
  • 1 egg

Note: you will need 12, 6-inch aluminum tart

Mix the flour and 7 ounces of water
together. In a pot, combine the ground beef, mushrooms, veal stock,
Worcestershire sauce, and flour/water mixture. Let simmer over medium-low heat
for 1 hour. Remove from heat and let cool.

Preheat oven to 375 degrees. Roll out
the dough. Cut 12 8-inch circles and 12 6-inch circles. Place an 8-inch circle
in a tart shell and fill up to 2/3 full with meat mixture. Make the egg wash by
lightly beating the egg yolk and remaining water. Brush a 6-inch dough circle
with egg wash and place on top of the pie. With a scissors, cut an "X" in the
center of each pie. Place pies in oven and cook until the top is golden

Pair with a Beaujolais Nouveau 2005.

Serves 12


Brit’s Pub and Vincent – A Restaurant
Brit’s Pub and Vincent – A Restaurant







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