Recipes courtesy Foodland Ontario
Beef, Potato and Stout Pies
Break open the hot flaky puff pastry to find tender braised beef, potato and vegetables in a flavourful beer infused sauce.
Preparation Time:15 minutes
Cooking Time: about1-1/4 hours
Baking Time: 30 minutes
Serves 6
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 lb (500 g) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
3 tbsp (45 mL) vegetable oil
1 Ontario Onion, coarsely chopped
2 Ontario Carrots, coarsely chopped
1 Ontario Potato, peeled and cut into small chunks
4 oz (125 g) Ontario Mushrooms, quartered (about 1-1/2 cups/375 mL)
1 clove garlic, minced
1/2 tsp (2 mL) each dried thyme and dried rosemary leaves
2 cups (500 mL) stout beer
2 tbsp (25 mL) tomato paste
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) brown sugar
Half (397 g) pkg frozen puff pastry, thawed
1 Ontario Egg, lightly beaten
In large bowl, whisk together flour, salt and pepper; add beef and toss to coat.
In large deep pot or Dutch oven, heat 1-1/2 tbsp (22 mL) of the oil over medium-high heat; add beef and brown. Transfer to bowl.
Add remaining oil to pot and cook onion for 1 minute. Add carrots, potato, mushrooms, garlic, thyme and rosemary; reduce heat to low and cook 3 minutes, stirring often.
Add beer, tomato paste, Worcestershire sauce and sugar. Return beef to pot and bring to boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
Remove from heat. Spoon 3/4 cup (175 mL) of beef mixture into six individual 1-cup (250 mL) ovenproof ramekin dishes. Allow stew to cool before adding pastry top.
On lightly floured surface, roll puff pastry to 1/4-inch (5 mm) thick. Cut out 6 circles 1/2-inch (1 cm) larger than the top of the ramekin dishes. Place pastry circles on top of each dish, pushing the excess pastry down inside the ramekin. Cut an x into the top of the crust. Brush pastry tops with beaten egg. Place ramekins on baking sheet. Bake in 400°F (200°C) for 25 to 30 minutes or until golden brown.
Tip:Prepare pies up to 1 day ahead, cover and refrigerate cooked pies. Reheat in 325°F (160°C) oven for 20 to 25 minutes or until filling is hot.
Nutritional Information:
1 Serving
PROTEIN: 20 grams
FAT: 24 grams
CARBOHYDRATE: 33 grams
CALORIES: 440
FIBRE: 3 grams
SODIUM: 570 mg
Irish Soda Bread with Apples and Currants
This easy-to-make bread is an adaptation of the much loved Irish Soda bread. This version has soft apple chunks and currants and is similar to a giant scone. Slice bread or cut into wedges and spread with butter.
Preparation Time: 15 minutes
Baking Time: 45 minutes
Serves 6 to 8
1-2/3 cup (400 mL) Ontario Buttermilk
1/4 cup (50 mL) butter, melted
2 Ontario Apples, peeled and coarsely chopped (about 1-1/2 cups/375 mL)
3/4 cup (175 mL) dried currants
2-3/4 cups (675 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) salt
3/4 tsp (4 mL) baking soda
1 Ontario Egg, lightly beaten
1 tsp (5 mL) granulated sugar
In medium bowl, combine buttermilk, melted butter, chopped apples and currants. Set aside.
In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Stir in buttermilk mixture to make soft dough. Gather up and place dough on floured surface. With floured hands, knead about 8 times and shape into a round loaf (dough will be sticky). Transferto greased 9-inch (23 cm) round cake pan.
Brush top of dough with beaten egg. Sprinkle with 1 tsp (5 mL) sugar. Bake in 375°F (190°C) oven for 40 to 45 minutes or until golden and toothpick inserted in centre comes out clean. Cool on wire rack about 10 minutes before removing from pan. Slice bread and serve warm or cool.
Nutritional Information:
1 Serving (when recipes serves 8):
PROTEIN: 8 grams
FAT: 7 grams
CARBOHYDRATE: 60 grams
CALORIES: 333
FIBRE: 3 grams
SODIUM: 560 mg
