06 february 1840 - NEW ZEALAND'S FOUNDING DOCUMENT SIGNED: An agreement
between representatives of the British Crown and about 540 Maori chiefs establishes the political framework between New Zealand's government and
the indigenous Maori population. Though the translation of the bilingual document will be debated, the agreement gives "all rights and powers of sovereignty" to the Crown. The treaty guarantees the native people full
rights of ownership of their possessions and land - which they can sell
to the English.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hirshon New Zealand Meat Pie
Categories: Beef, Vegetables, Mushrooms, Pastry, Herbs
Yield: 12 Pies

1/4 c (60 mL) vegetable oil
1 lb (500 g) minced beef
1 lg Onion; fine chopped
2 cl Garlic; very finely chopped
2 lg Portobello mushrooms; fine
- chopped
2 Carrots; peeled, diced
2 Ribs celery; de-stringed,
- sliced
1 sm Handful parsley; fine chop'd
1 sm Handful celery leaves; fine
- chopped
1 tb Fine chop'd fresh soft thyme
1 tb Fresh rosemary; fine chopped
1/2 tb Hot English mustard
2 tb Tomato paste
1/4 ts Ground Horopito leaves; opt*
1 1/4 ts (7 g) Maldon sea salt flakes
3 3/4 ts (20 g) cornstarch
2 1/2 lb (1.2 kg) butter puff pastry
1 c (120 g)coarse grated cheddar
1 lg Egg; lightly beaten

MMMMM----------------------RICH BEEF STOCK---------------------------
1 1/2 tb Vegetable oil
10 1/2 oz (300 g) beef scraps, in
- cubes
3 1/2 oz (100 g) piece of slab bacon'
- cut in 3cm dice
1 lg Onion; unpeeled, thin sliced
5 cl Garlic; unpeeled, halved
6 Thyme sprigs
3 Fresh bay leaves
1 ts Black peppercorns
1/4 c (65 mL) brandy
6 1/2 c (1 1/2 L) best-quality
- chicken stock

* if not using the Horopito leaves increase the mustard
to a full tablespoon

For rich beef stock, heat a stockpot over high heat, add
oil (it should smoke slightly when added), then add beef
and bacon, and brown well on all sides, scraping often
to keep from catching on the bottom of the pan (8-10
minutes).

Add onion, garlic, vegetables, herbs and peppercorns and
cook, stirring occasionally, until onion is tender (6-8
minutes; reduce heat to medium if necessary so you don’t
burn the bottom of the pan). Deglaze the pan with
brandy, scraping the base of the pan, and reduce until
liquid is almost evaporated (4-5 minutes).

Add 1 cup (250 mL) stock, reduce until evaporated (10-15
minutes), then add another 1 cup (250 mL) stock and
repeat. Add remaining stock and simmer over low heat
until well flavored (45-50 minutes). Strain through a
fine sieve into a clean saucepan (discard solids) and
simmer over medium heat until reduced to 1 1/4 cups (275
mL) (8-10 minutes). Set aside.

Heat oil in a large saucepan over high heat, add minced
beef and stir occasionally until cooked through (8-10
minutes), then drain in a sieve, reserving 11/2 tbsp of
fat. Return reserved fat to the pan, add onion, garlic,
vegetables and herbs and sauté until tender (8-10
minutes), then add beef, rich beef stock and salt and
bring to the boil.

Meanwhile, stir cornflour, tomato paste, Worcestershire,
mustard, horopito and 1 3/4 tb (25 mL) cold water in a
small bowl until smooth, add to beef mixture and stir
continuously until sauce thickens (4-5 minutes), remove
from heat and cool completely. Beef mixture can be made
1-2 days ahead and stored in the refrigerator.

Set oven @ 350ºF/180ºC. Roll out pastry on a lightly
floured surface to 4mm thick (if you’re using pre-rolled
pastry, it will probably already be the correct
thickness). Place on trays and refrigerate to rest (30
minutes).

Cut out twelve 3 1/2" (8.5 cm) rounds (these will be the
tops) and twelve 5" (13 cm) rounds from pastry (re-roll
scraps and use for larger rounds if necessary). Line
twelve 1/2 cup (125 mL) muffin tins with larger rounds
and divide half the cheese among lined tins. Spoon in
beef mixture (freeze any leftovers for future use) and
top with remaining cheese.

Top with remaining pastry rounds, press edges together
to seal and crimp with a fork. Brush with egg wash and
bake until golden and puffed (25-30 minutes). Serve hot.

RECIPE FROM: https://www.thefooddictator.com

Uncle Dirty Dave's Archives

MMMMM
06 february 1840 - NEW ZEALAND'S FOUNDING DOCUMENT SIGNED: An agreement
between representatives of the British Crown and about 540 Maori chiefs establishes the political framework between New Zealand's government and
the indigenous Maori population. Though the translation of the bilingual document will be debated, the agreement gives "all rights and powers of sovereignty" to the Crown. The treaty guarantees the native people full
rights of ownership of their possessions and land - which they can sell
to the English.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hirshon New Zealand Meat Pie
Categories: Beef, Vegetables, Mushrooms, Pastry, Herbs
Yield: 12 Pies

1/4 c (60 mL) vegetable oil
1 lb (500 g) minced beef
1 lg Onion; fine chopped
2 cl Garlic; very finely chopped
2 lg Portobello mushrooms; fine
- chopped
2 Carrots; peeled, diced
2 Ribs celery; de-stringed,
- sliced
1 sm Handful parsley; fine chop'd
1 sm Handful celery leaves; fine
- chopped
1 tb Fine chop'd fresh soft thyme
1 tb Fresh rosemary; fine chopped
1/2 tb Hot English mustard
2 tb Tomato paste
1/4 ts Ground Horopito leaves; opt*
1 1/4 ts (7 g) Maldon sea salt flakes
3 3/4 ts (20 g) cornstarch
2 1/2 lb (1.2 kg) butter puff pastry
1 c (120 g)coarse grated cheddar
1 lg Egg; lightly beaten

MMMMM----------------------RICH BEEF STOCK---------------------------
1 1/2 tb Vegetable oil
10 1/2 oz (300 g) beef scraps, in
- cubes
3 1/2 oz (100 g) piece of slab bacon'
- cut in 3cm dice
1 lg Onion; unpeeled, thin sliced
5 cl Garlic; unpeeled, halved
6 Thyme sprigs
3 Fresh bay leaves
1 ts Black peppercorns
1/4 c (65 mL) brandy
6 1/2 c (1 1/2 L) best-quality
- chicken stock

* if not using the Horopito leaves increase the mustard
to a full tablespoon

For rich beef stock, heat a stockpot over high heat, add
oil (it should smoke slightly when added), then add beef
and bacon, and brown well on all sides, scraping often
to keep from catching on the bottom of the pan (8-10
minutes).

Add onion, garlic, vegetables, herbs and peppercorns and
cook, stirring occasionally, until onion is tender (6-8
minutes; reduce heat to medium if necessary so you don’t
burn the bottom of the pan). Deglaze the pan with
brandy, scraping the base of the pan, and reduce until
liquid is almost evaporated (4-5 minutes).

Add 1 cup (250 mL) stock, reduce until evaporated (10-15
minutes), then add another 1 cup (250 mL) stock and
repeat. Add remaining stock and simmer over low heat
until well flavored (45-50 minutes). Strain through a
fine sieve into a clean saucepan (discard solids) and
simmer over medium heat until reduced to 1 1/4 cups (275
mL) (8-10 minutes). Set aside.

Heat oil in a large saucepan over high heat, add minced
beef and stir occasionally until cooked through (8-10
minutes), then drain in a sieve, reserving 11/2 tbsp of
fat. Return reserved fat to the pan, add onion, garlic,
vegetables and herbs and sauté until tender (8-10
minutes), then add beef, rich beef stock and salt and
bring to the boil.

Meanwhile, stir cornflour, tomato paste, Worcestershire,
mustard, horopito and 1 3/4 tb (25 mL) cold water in a
small bowl until smooth, add to beef mixture and stir
continuously until sauce thickens (4-5 minutes), remove
from heat and cool completely. Beef mixture can be made
1-2 days ahead and stored in the refrigerator.

Set oven @ 350ºF/180ºC. Roll out pastry on a lightly
floured surface to 4mm thick (if you’re using pre-rolled
pastry, it will probably already be the correct
thickness). Place on trays and refrigerate to rest (30
minutes).

Cut out twelve 3 1/2" (8.5 cm) rounds (these will be the
tops) and twelve 5" (13 cm) rounds from pastry (re-roll
scraps and use for larger rounds if necessary). Line
twelve 1/2 cup (125 mL) muffin tins with larger rounds
and divide half the cheese among lined tins. Spoon in
beef mixture (freeze any leftovers for future use) and
top with remaining cheese.

Top with remaining pastry rounds, press edges together
to seal and crimp with a fork. Brush with egg wash and
bake until golden and puffed (25-30 minutes). Serve hot.

RECIPE FROM: https://www.thefooddictator.com

Uncle Dirty Dave's Archives

MMMMM

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