Wednesday, April 9, 2014

Beef and Bacon Pie for Game of Thrones Premiere

Last Sunday, we had a Game of Thrones premiere party. Because we're nerds, there was themed food from the Feast of Ice and Fire cookbook. Everything was great, but the beef and bacon pie that Khoi and I brought was over the top. I need to start eating healthier...


BEEF AND BACON PIE
Recipe from A Feast of Ice and Fire

Ingredients
  • 12 strips of bacon - I used an 8" cake tin for my pie, so if you're going to use a larger tin then I recommend more strips
  • 2 Tbsp butter
  • 1 onion, diced
  • 1 carrot, cut into small chunks
  • 1/2 medium potato, cubed
  • 1 1/2 lb chuck steak or stew meat, cut small
  • 2 Tbsp all-purpose flour
  • 1/2 cup beef broth
  • Salt and ground black pepper to taste
  • Large pinch of dried rosemary or other savory herbs
  • 1 pie crust (I used half a box of frozen Pillsbury refrigerated crust)

Preheat oven to 400F. Weave bacon strips into a tight lattice on a foil-lined cookie sheet with an edge to catch the grease. Bake for 15-20 minutes until bacon is crispy. When ready, remove bacon from oven to cool but leave the oven on to bake the pie later.

While bacon is cooking, make your filling. Melt butter in a pan over medium heat, then add onion, carrot, and potato. Cook until onion is softened.

Toss beef with flour until each piece is coated. Add beef to the veggies and stir over low heat until brown, about 5 minutes. Stir in any extra flour and cook for a minute longer.

Add broth, salt, pepper, and rosemary. Mix well and simmer for 10 minutes until a gravy forms. Remove from heat and allow mixture to cool. At this point I did a bit of taste testing and the only word I can use to describe how it tasted is...medieval.

At this point, hopefully your bacon lattice is done baking and has cooled slightly. Using your pie tin (in my case, cake tin) as a guide, use a sharp knife to cut around the pan until you have a circle of bacon lattice.

I wanted to snack on the bacon edges that I cut off in the previous step, but instead I cut it into smaller pieces and added it to the pie filling. What great self control I have.

Line pie tin with dough, and add filling. Since I used the full recipe for the filling but my tin was smaller, I had lots of leftover beef filling to snack on later. Trim your crust to leave a 1 cm edge.

Flute your pie crust, directions here! Bake until you can see the filling bubbling around the edges, and the pastry is cooked, about 40 minutes.

Ta da!

My mulled wine! Like a warm, spicier Sangria.

Karen made Sansa's lemon cakes.

Yang's Tyroshi Honeyfingers

My plate, with our pie and Sister's Stew by John. Don't worry, I had seconds plus plenty of wine and desserts ^^. We couldn't get our HBO Go to work until 10:30pm, so lots of pigging out happened in the hour and a half we waited...

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