A Comforting and Delicious One-Pot Meal: Consomme with Meat Pie

The weather outside is frightful, but your home is so delightful! What could be better than a warm and comforting one-pot meal on a cold day? This recipe for consomme with meat pie will do the trick!

Ingredients: 1 pound ground beef 1 onion, chopped 3 carrots, peeled and sliced 3 stalks celery, sliced 1 garlic clove, minced 4 cups beef broth 1 bay leaf 4 tablespoons parsley, chopped salt and pepper to taste 6 frozen puff pastry squares 1 egg, beaten Instructions: 1. In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain any excess fat. Add the onion, carrots, celery, garlic, beef broth, bay leaf, parsley, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 1 hour. Discard the bay leaf.2. Preheat the oven to 375 degrees F (190 degrees C).3. Cut each puff pastry square into 4 equal pieces. Place them in the soup bowls. Ladle the soup over the pastry squares. Brush the edges of the pastry with some of the beaten egg.4. Place the soup bowls on a baking sheet and bake for 20 minutes or until the pastry is golden brown and crispy. Serve hot.

The Perfect Winter Dinner: Consomme with Meat Pie

There's nothing like a delicious, hearty meal to warm you up on a cold winter evening. This recipe for consomme with meat pie is the perfect winter dinner. Consomme is a clear soup that is made with beef or chicken broth, onion, and sometimes vermouth. It is served with a slice of meat pie on top. The meat pie can be made from ground beef, pork, lamb, or chicken, and it is topped with a pastry crust. This recipe is easy to follow and it is sure to please your whole family.

To make the consomme, start by heating the beef or chicken broth in a large pot. Then, add the chopped onion and simmer for about 10 minutes. Add the vermouth if desired, then strain the soup into another pot. Season to taste with salt and pepper, then serve hot with a slice of meat pie on top.

The meat pie can be made in several different ways. You can use ready-made pastry dough or make your own dough from flour, butter, and water. For the filling, you can use ground beef, pork, lamb, or chicken. Simply mix together the ground meat with some chopped onion and herbs of your choice (such as thyme or rosemary). Roll out the pastry dough and place the filling in the center. Then, fold up the dough to form a crust and crimp the edges shut. Bake in a preheated oven until golden brown, about 30 minutes.

This recipe for consomme with meat pie is perfect for a cold winter evening! It's simple to make and it will warm you right up.

A Cozy and Satisfying Meal: Consomme with Meat Pie

There's nothing like coming home to a hot, comforting meal after a long day. This recipe for consomme with meat pie is perfect for those cold winter days. The soup is hearty and filling, while the pie adds a delicious, savory element to the dish.

To make the consomme, you'll need:

• 1 quart beef or chicken broth • 1 cup chopped onion • ½ cup chopped celery • 1 carrot, peeled and chopped • 1 bay leaf • 1 sprig thyme • ½ teaspoon black pepper

In a large pot, bring the broth to a boil. Add the onion, celery, carrot, bay leaf, thyme, and pepper. Reduce the heat to low and simmer for 30 minutes. Discard the bay leaf and thyme sprig. Strain the soup through a mesh strainer and return it to the pot. Keep warm until ready to serve.

For the meat pie, you'll need: 1 unbaked 9-inch pie crust 1 pound ground beef or sausage 1 cup frozen peas 1 small onion, chopped 1 garlic clove, minced 2 tablespoons all-purpose flour 1 teaspoon dried thyme leaves ½ teaspoon salt ¼ teaspoon black pepper 1 cup milk 1 egg yolk

Preheat oven to 375 degrees F (190 degrees C). In a medium skillet over medium heat, cook beef or sausage until no longer pink; drain. Add peas, onion, garlic, flour, thyme leaves salt and pepper; mix well. spoon mixture into crust. Combine milk and egg yolk; pour over meat mixture. Bake for 25 minutes or until golden brown

A Warm and hearty dish: Consomme with Meat Pie

This dish is perfect for a cold winter day. The consomme is warm and hearty, and the meat pie provides a satisfying crunch.

To make the consomme, you will need:

1 pound beef brisket

4 cups beef or chicken stock

1 large onion, diced

1 leek, diced

3 carrots, peeled and roughly chopped

3 stalks celery, diced

1 bay leaf

2 sprigs thyme

1 clove garlic, minced

In a large pot or Dutch oven, combine the brisket, stock, onion, leek, carrots, celery, bay leaf, thyme, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 2 hours. Remove the brisket from the pot and let cool before chopping into small pieces. Discard the herbs from the soup.

To make the meat pie crust, you will need: 2 cups all-purpose flour 2 tablespoons sugar Pinch of salt 11 tablespoons cold unsalted butter, cut into small cubes 3-4 tablespoons ice water

In a food processor, combine the flour sugar and salt. Pulse to combine. Add the butter and pulse until the butter is in pea-sized pieces. Add 2 tablespoons ice water and pulse until just combined. If needed, add more water 1 tablespoon at a time. Turn out onto a floured surface and gather into a ball. Flatten into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 12 circles using a 3 inch cutter. Place on baking sheets lined with parchment paper and prick several times with a fork .Bake for 18-20 minutes or until golden brown..

assembly: 1 cup cooked white rice

For each serving: Place 1/4 cup cooked white rice in center of meat pie crust circle Top with 2 tablespoons consommé mixture Sprinkle with chopped brisket Heat in preheated oven for 5 minutes