Ingredients (10 portions)PreparationAdvanced Preparation.
Prepare ingredients as per ingredient list. Trim the beef of any excess fat. Pre-heat the oven to 150ºC (300ºF) (Gas mark 2)
Method.
1. Place the beef, herb paste and prepared vegetables in a saucepan, cover with the bouillon and beer, bring to the boil, cover and simmer until the beef is tender and thoroughly cooked. Add the demi glace granules, whisk in and thicken to the desired consistency.
2. Divide the filling into the prepared pie dishes, chill rapidly. Roll out the pastry on a lightly floured surface, cut out to the required shape, top the pie with the pastry, crimp and lightly brush with beaten egg or milk.
3. Bake in the pre heated oven for approximately 45 minutes until the top is crisp and golden brown and the pie filling is thoroughly cooked.
4. Serve as required.
Handy Hints
The pie filling can be served as a casserole on its own.
Healthy hint
Serve with boiled or plain mashed potatoes and steamed or boiled vegetables of choice
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
Typical Nutrient values per serving
587 Calories, 4.7g sugars, 32.7g fat, of which saturates 16.2, 2.83g salt (based on sodium)
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