Saturday, March 30, 2013

Bacon is Coming...Hear Bacon Roar (Beef and Bacon Pie)

Tomorrow is a BIG day.  Sure, sure, Easter and all, but after that, 2 of my favorite TV shows will be on.  Tomorrow is the season finale of The Walking Dead and the season premier of Game of Thrones.  While I love TWD, I am really, truly, looking forward to the struggle for power of GOT.  I was just turned onto the show and books about 6 months ago, and I can't get enough. HBO does a good job of portraying Martin's work on screen, but what we don't see enough of is Bacon.  It's all over the books.  Stark's head cook is Gage, and even on opposite sides of Westeros, the bacon was so delicious, it was reminisced it at Winterfell or the Inn at the Crossroads.

“Part of him wanted nothing so much as to hear Bran laugh again, to sup on one of Gage’s beef-and-bacon pies, to listen to Old Nan tell her tales of the children of the forest and Florian the Fool.” -A Game of Thrones

So to get into the Game of Thrones mood, I made up my house banner at the Join the Realm Sigil Creator

I've been dreaming about this recipe since I read about it in the Game of Thrones series.  It was so much better than I could ever have hoped for...I think this will replace Chicken Pot Pies, yes it's that good.  You'll want to make many!

Beef-and-Bacon Pie
1 package refrigerated pie crust
1 onion, diced
1/2 pound bacon, chopped
1 & 1/2 lb chuck steak or stew meat, cut small
2 Tbsp all-purpose flour
1/2 cup beef stock or broth
salt and pepper
1 Tsp dried rosemary
1 Tsp dried oregano
1 egg, beaten

Preheat the oven to 400 degrees Fahrenheit.  Roll out the pastry dough.  I used small 3/4" Aluminium foil tart pans with a little domed lid.  You can pick these up in the grocery store with the other aluminum products.  2 fill pie shells unrolled made 3 small tart pies.  Or, you can make one large meat pie with the 2 pie shells.  Cut the pie pastry into 3 circles per shell and line your greased tart pans.  

Put the bacon into a pan with the onion and cook gently until the fat runs from the bacon and the onions is soft and translucently-golden.  Add the beef to the bacon and onion and stir over low heat until beef is browned.  Stir in the flour and cook for 1 minute.

Add the stock or broth, salt, pepper, rosemary and oregano; mix well and simmer for 10 minutes until a gravy has formed.

Leave the meat in the pan until cool and then into the pie shells.  Cover with the remaining pastry and pinch edges closed, using a fork to crease the edges.  Brush with beaten egg.  Bake at 400 degrees for 30 minutes for tarts or 40 for a large pie.  Best hot, but not bad cold.

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