Meat pie
Ingredients
For
6
personnes
- 500g of beef for stewing
- 1 large onion
- 2 cloves of garlic
- 2 small carrots
- 25g of flour
- 1 teaspoon of tomato purée
- 50 cl of veal stock
- 2 bay leaves
- Sweet chilli
- 2 tablespoons of Worcestershire sauce
- 3 tablespoons of traditional-style olive oil
- 2 sheets of puff pastry
- 1 egg
- Salt and pepper
Tip
We recommend using a traditional-style olive oil for these tarts. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Provence – ripened olives, or an olive oil with a traditional flavour made from ripened olives.
Instructions
- Finely chop the onions and garlic; peel the carrots and cut them into 1–2 cm pieces. Cut the meat into 1.5–2 cm cubes. Season with salt and pepper.
- In a frying pan, sear the beef in a little traditional-style olive oil until it is fully browned. Transfer to a casserole dish. In the same frying pan, add a little traditional-style olive oil and cook the onions and carrots for 2 to 3 minutes. Add them to the casserole dish.
- Place the frying pan over a medium heat, add the flour, stir well and cook for 2 to 3 minutes. Add the tomato purée, bay leaves, sweet chilli and veal stock (it should cover the meat). Season with salt and pepper. Bring to the boil and simmer, partially covered, over a low heat for 1½ hours, until the meat is tender and falls off the bone. Skim off any foam from time to time. If necessary, add water whilst cooking. The sauce should be thick and full of flavour.
- Adjust the seasoning, add the Worcestershire sauce and 2 tablespoons of traditional-style olive oil, then leave to cool slightly.
- Preheat the oven to 220°C.
- Place the first sheet of puff pastry in a pie dish, prick it with a fork and spread the meat filling over it. Place the second sheet of puff pastry – which you have already cut to the size of your dish (or slightly larger) – on top, pressing it down gently between the filling and the first sheet of pastry. Fold the excess of the first sheet over the second and seal the edges well.
- Beat the egg and brush it generously over the tart. Bake for 30 to 40 minutes.
Tip
We recommend using a traditional-style olive oil for these tarts. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Provence – ripened olives, or an olive oil with a traditional flavour made from ripened olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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