Simple Beef And Vegetable Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 220°C (425°F).

   Ca. 5 min.

2. 2

   In a large mixing bowl, combine the canned beef stew, drained peas, drained mushrooms, all-purpose flour, dried parsley, dried basil, and dried thyme.

   Ca. 3 min.

   Kokkens note: Stir gently to combine everything without breaking down the beef and vegetables too much.

3. 3

   Gently unroll one pie crust and press it into the bottom and up the sides of a 23cm (9-inch) pie dish.

   Ca. 2 min.

   Kokkens note: Don't stretch the dough, as this can cause it to shrink during baking.

4. 4

   Pour the beef mixture into the crust-lined dish and spread it evenly.

   Ca. 1 min.

5. 5

   Unroll the second pie crust and lay it over the filling.

   Ca. 1 min.

6. 6

   Trim any excess dough from the edges, then press the top and bottom crusts together with a fork to create a sealed edge.

   Ca. 2 min.

   Kokkens note: A tight seal prevents the filling from bubbling out during baking.

7. 7

   Using a small knife, cut several slits in the top crust to allow steam to escape.

   Ca. 1 min.

8. 8

   For a golden finish, whisk the egg and water together in a small bowl and brush the mixture over the top crust.

   Ca. 1 min.

   Kokkens note: This step is optional but gives the pie a professional, glossy appearance.

9. 9

   Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is hot and bubbly.

   Ca. 40 min.

   Kokkens note: Place the pie dish on a baking sheet to catch any potential drips and make it easier to handle.

10. 10

    Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving.

    Ca. 10 min.

    Kokkens note: Resting allows the filling to set, making it easier to serve clean slices.