Pawaru-Grahmata

№ 36IX. nodaļa

Maisīta pastēte

Mixed meat pie with a forcemeat top

  • Serves 6–8
  • about 2 hours, using cooked meat
  • Melnraksts · vēl nav izmēģināts

1796Maisita pasteete.

Modernizētslpp. 395–396 · PDF 409–410
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Ragout: melt the butter, stir in the flour and cook for 2 minutes without browning. Whisk in the stock and wine and simmer for 10 minutes. Season with salt, pepper, mace and lemon juice.
  2. Cut all the meats into thin slices. Put the ham, veal and gizzards into the sauce and warm them through for 5 minutes. Keep the beef and chicken aside. Cool the ragout quickly and chill it.
  3. Pastry wall: heat the oven to 180 °C (160 °C fan). Butter a 24 cm pie dish, 5–6 cm deep, thickly. Make the hot-water crust (09-000b), roll it into a long strip 6–7 mm thick and press it round the inside of the dish to make a wall standing a little above the rim. The dish is the base, as in the book.
  4. Layer the beef on the bottom, then some ragout, then slices of back fat, then ragout again, then chicken, and repeat until the dish is almost full.
  5. Forcemeat: soak the breadcrumbs in the milk, then beat them with the veal, egg, salt and mace. Spread it over the top, smooth it with a knife, brush with melted butter and sprinkle with dry breadcrumbs.
  6. Bake for 45–55 minutes, until the top is golden and the forcemeat is cooked through: 72 °C in the centre.
  7. Rest for 10 minutes before cutting.

Notes

What the book says vs. what we added

thin slices of boiled or roast fresh beef, boiled ham, chicken or turkey, veal, chicken gizzards or whatever you like are made into a ragout and cooled. A high pastry wall is built round a dish and buttered thickly inside; beef goes at the bottom, then ragout, then pieces of bacon fat, then ragout again, then chicken, and so on until it is almost full. Meat forcemeat goes on top, smoothed with a knife, brushed with butter and sprinkled with grated bread, and the pie is baked. The ragout recipe, forcemeat, amounts, temperature and times are ours.

Leftovers

this is a pie for using up cooked meat. Any mix works; keep the total at about 1.2 kg.

Gizzards

they are tough and must be simmered until tender before they go into the ragout. Trim off the yellow lining and silverskin first, or buy them cleaned.

Forcemeat

the book doesn't say which; the veal forcemeat of 04-001 is the richer choice.

Safety

the meats are cooked twice, so cool the ragout fast, keep it chilled and bake the pie to 72 °C in the centre.

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