Beef And Bacon Pie
Beef And Bacon Pie
"We followed the recipe from A Propre New Booke of Cokery, simply swapping some thick- cut bacon in for the original marrow and letting the rest of the recipe be. The sweetness of the pie comes from the fruit, which dissolves as it cooks, providing a satisfying counterpoint to the tart vinegar and salty bacon. Then the fruit fl avor fades into the background, and what remains is a sweet, rich meat pie with an easy medley of flavors." -From a Feast of Ice and Fire
Servings
6
Ingredients
- ¹⁄³ cup raisins
- ¹⁄³ cup dates, chopped
- 1 cup beef broth
- 2 to 3 tablespoon flour
- ¹⁄³ cup prunes, sliced
- ¼ cup red wine vinegar
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup thick- cut bacon, diced or cut small
- 1½ pound stew beef, cut into small pieces
Directions
- Preheat the oven to 375°F.
- Cook the diced bacon in a saucepan over medium heat until the fat runs from it, then drain off the fat.
- To the bacon pan, add the beef, spices, vinegar, and fruits. Add enough broth to thoroughly wet the mixture; the final consistency should be runny.
- Mix in the flour and cook on low heat until the juices form a gravy.
- Let the meat mixture cool.
- Line a 9- inch pie pan with a round of pastry dough and fill it with the meat mixture. Add a pastry lid, turn the edges under, pinch them
- closed, and brush with beaten egg.
- Bake until the fi lling is bubbling and the pastry is cooked, about 40 minutes.