Cheesy Meaty Pie

featuring Chef Muse

INGREDIENTS

METHOD

  1. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in  olive oil until softened.

  2. Add the minced beef, stir and allow to brown a little.

  3. Add the tomatoes, bay leaf, tomato purée, water, salt, freshly ground black pepper and secret spice.

  4. Mix well, cover with a lid and allow to simmer on a low heat for approximately 45mins to 1hr.

  5. Set aside to cool.

  6. Slice the mozzarella balls round and set aside.

  7. Lay the puff pastry on a floured work surface, spread the sauce in the middle

  8. Lay the cheese on the sauce

  9. Lift the dough on one side to cover the sauce.

  10. Brush the top with egg wash 

  11. Cut one inch thick strips of puff pastry and arrange on the pie .

  12. Brush again with egg wash

  13. Bake in a preheated oven at 160 degrees for 30mins or till golden brown.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Google+ Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon
  • 2 x 400g tin plum tomatoes  2 celery stalks

  • 2 carrots

  • 2 onions

  • 1 bay leaf 

  • 1 glass of water

  • 2 tbsp tomato purée

  • 2 tbsp olive oil

  • salt and freshly ground black pepper.

  • Chef Stone's secret Spice™️

  • 500g minced beef

  • 1- 2 packs Fresh mozzarella balls.

  • Puff pastry 

CONTACT      ADVERTS/BOOKINGS          PRIVACY        COOKIE POLICY

©2018 by Chef Stone