My most popular recipe for Vietnamese Beef Stew cooked in a slow cooker and turned into pot pies. The perfect winter warmer.
I have a bone to pick with the universe. Specifically the time it takes earth to rotate on its axis. Hey earth, pick a more leisurely pace will ya? I would be happy with a 72 hour rotation. It might just give me enough time to catch up with all the millions of projects I am in the middle of, not to mention work, freelance work and just plain living as well. 24 hours is never enough time and stuff falls by the wayside. Like cleaning the house for example. Or dealing with the laundry – never mind folding it and putting it away (I must admit even 72 hour days would not be enough for that!).
I am going to be at Food Blogger Connect for three days as of tomorrow (YAY!!!) and as a result all my work and the blog is going to have to take a back seat while I drink lots of tequilastudiously take notes and catch up with many blogger friends. I didn’t want to just leave the poor blog without a new post though so I have decided to post this recipe forVietnamese Beef Pot Pies. I wasn’t planning to blog this as I really had no time to take good photos (damn the lack of light – who do I blame for that? It’s both the sun AND the earth isn’t it). But on the other hand these were so delicious that they deserve their spot on here.
Essentially these are a simplified version of my most popular recipe – One Pot Vietnamese Pot Stew. Never in a million years did I imagine that this recipe would become so hugely popular, but it has taken a life of its own on Pinterest and has garnered the most enthusiastic comments from readers around the world. This time I made the stew in the slow cooker overnight and made the pot pies the following day using store bought puff pastry. These pot pies are just the perfect comfort food – crisp pastry encasing the aromatic and warming stew, delicious beyond belief.
Lucy Parissi | Supergolden Bakes
My most popular recipe for Vietnamese Beef Stew cooked in a slow cooker and turned into pot pies.
Put the flour into a shallow plate and season with salt and pepper. Toss the beef in the flour to coat it. Set aside.
Add the shallots, garlic, carrots, squash, tomatoes and chilli in the container of your slow cooker.
Mix the stock with the tomato paste, soy sauce, sugar and all the spices. Pour over the vegetables.
Add the beef and stir briefly. Cook on high for 3 hours on until the squash is cooked through.
Stir in the cornflour and continue to cook for another 30 minutes or until the juices have thickened slightly. Cool the stew before using in the pot pies, otherwise the puff pastry will melt.
Preheat the oven to 200C | 400F.
Take 4 small ramekins – about 10cm (4in) wide and 5cm (2in) deep – and fill with the stew almost to the top.
Cut 4 rounds of puff pastry that are slightly larger than the size of your ramekins.
Brush the rims of the dishes with a little beaten egg, and cover with the puff pastry. Press the edges lightly to seal. Cut a small hole at the centre of each pot pie to allow steam to escape.
Brush the pastry with the beaten egg and place on a heavy baking tray.
Bake for 15-20 minutes, or until the pastry is golden. Cool for 5-10 minutes before serving with some steamed vegetables on the side.
Notes
Keep the pastry in the fridge until you need it and try using all butter puff pastry. If you want to make a homemade pastry topping, this recipe never fails me.
You don't have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won't soak into the crust, and the top can bake more slowly so it doesn't burn.
1 pie, cooked (average weight) of beef pot pie (Frozen entree, prepared) contains 590 Calories. The macronutrient breakdown is 40% carbs, 47% fat, and 13% protein. This is a good source of protein (35% of your Daily Value), potassium (7% of your Daily Value), and vitamin b6 (27% of your Daily Value).
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
And if you're wondering what the difference is between a pot pie and a meat pie—a pot pie is the American version of the European meat pie. A meat pie has both a top and a bottom crust. And who doesn't want more buttery, flaky pastry in their life?
Mix potato starch with 60ml (¼ cup) cold water in a bowl until smooth, then stir it through beef mixture to combine. Bring back to the boil, then remove from heat and transfer to a container to cool. Refrigerate overnight to chill and thicken.
Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.
On October 11, 2007, food manufacturer Con-Agra asked stores to pull its Banquet and generic brand chicken and turkey pot pies due to 152 cases of salmonella poisoning in 31 states being linked to the consumption of Con-Agra pot pies, with 20 people hospitalized.
Yes, meat pies can certainly raise our blood sugar levels. In fact, people with diabetes should cut down their intake of red and processed meats. Both fresh and processed red meat can cause spikes in our blood sugar levels. They contain several nutrients that can raise the risk of diabetes and other chronic conditions.
The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
There are two times when blind baking is necessary: When we're making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.
There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot.
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