pastel
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| pastel [2021/01/19 14:53] – created court | pastel [2021/01/21 22:49] (current) – court | ||
|---|---|---|---|
| Line 4: | Line 4: | ||
| * 2 tbsp olive oil | * 2 tbsp olive oil | ||
| - | * 2 onions, finely chopped | + | * 2 onions, finely chopped |
| - | * 2 carrots, finely chopped | + | * 2 carrots, finely chopped |
| - | * 2 pounds ground beef | + | * (+ 2-3 stalks of celery if using mirepoix) |
| + | * 2 pounds ground beef (we used 1 lb plus mirepoix) | ||
| * 1 1⁄2 teaspoons ground cinnamon | * 1 1⁄2 teaspoons ground cinnamon | ||
| * 1 tablespoon kosher salt | * 1 tablespoon kosher salt | ||
| Line 21: | Line 22: | ||
| - | Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely. | + | Heat oil in large skillet over medium heat. Add onions and carrots |
| While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish. | While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish. | ||
| Line 28: | Line 29: | ||
| Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits. | Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits. | ||
| + | |||
| + | Servings: 8 | ||
| + | Total time: 2 hrs | ||
| from: https:// | from: https:// | ||
| + | |||
| + | Notes from website: "This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving." | ||
| + | |||
| + | Featured in: In ‘Zahav, | ||
pastel.1611068018.txt.gz · Last modified: by court