Receita Solta

Pot Roast and Glazed Onion Empada: A Tasty Portrait of 1955

Discover the authentic taste of American fairs with this hearty and historic pie.

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Equipe Receita Solta

Pot Roast and Glazed Onion Empada: A Tasty Portrait of 1955
Prep Time40 min
Cook Time180 min
Servings6 servings
DifficultyMedium
Calories820 kcal

Resumo para quem tem pressa

"Inspired by British meat pies and the homemade comfort of 1955, this pot pie features beef chuck slow-cooked in dark beer with glazed onions under flaky puff pastry."

This recipe rescues the essence of the 1955 street markets with a pie filled with tender pot roast and caramelized onions, wrapped in a buttery dough. Perfect for a hearty snack or comforting meal, it celebrates the regional cuisine of yesteryear.

O Que Você Precisa Saber

- Selagem profunda da carne: dourar os cubos de paleta no óleo bem quente cria a base de sabor caramelizado do molho. - Cozimento lento com cerveja escura: ferver em fogo brando por horas amacia o colágeno até a carne desfiar ao garfo. - Cebola caramelizada com açúcar mascavo: dourar as rodelas na manteiga aporta dulçor que equilibra o molho inglês.

Ingredients

Ingredients

  • 800 grams Beef chuck (or beef shoulder)
  • 3 units Cebolas grandes
  • 4 cloves Garlic
  • 500 ml Beef broth
  • 200 ml Dark beer (or dry red wine)
  • 1 lata (400g) Chopped peeled tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Brown sugar
  • 2 leaves Bay leaf
  • 3 ramos Fresh thyme
  • 2 tablespoons Vegetable oil
  • 3 tablespoons Unsalted butter
  • a gosto Sal e pimenta-do-reino
  • 2 rolls Puff pastry (ready-made, rolled)
  • 1 unit (for brushing) Egg

Instructions

Instructions

1

Season the meat: Cut the pork shoulder into 2-3 cm cubes. Dry well with paper towels and season generously with salt and black pepper. In a heavy-bottomed pan, heat the vegetable oil over high heat. Brown the meat in portions, until a caramelized crust forms on all sides. Remove and set aside. Do not overcrowd the pan; brown in batches to ensure a good searing of the meat.

2

Prepare a base do molho: Na mesma panela, adicione 1 colher de sopa de manteiga. Refogue duas cebolas fatiadas em fogo médio-baixo até ficarem macias e levemente douradas, por cerca de 8-10 minutos. Adicione o alho picado e cozinhe por mais 1 minuto, até perfumar. O segredo desta receita é a paciência para caramelizar bem a cebola, desenvolvendo camadas de sabor.

3

Deglaze and thicken: Sprinkle the all-purpose flour over the onions and cook, stirring, for 2 minutes. Pour in the dark beer (or red wine), scraping the bottom of the pan to release the flavors. Bring to a boil and reduce by half. Add the beef broth, peeled tomatoes, Worcestershire sauce, Dijon mustard, brown sugar, bay leaf, and thyme.

4

Cook the meat slowly: Return the browned meat to the pan. Mix well, making sure the meat is submerged in the liquid. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the meat is extremely tender and falling apart. Stir occasionally. The professional technique is slow, moist cooking, which transforms tougher cuts into succulent meat.

5

Prepare the glazed onions: While the meat is cooking, prepare the remaining onion. Slice the onion into thin rings. In a separate skillet, melt the remaining 2 tablespoons of butter. Add the sliced onion and cook over medium-low heat, stirring occasionally, for 20-30 minutes, until they are very soft, translucent, and begin to brown. Adjust the salt and pepper. This slow process concentrates the natural sweetness of the onion.

6

Assembling the empadas: Preheat the oven to 190°C. Remove the meat from the sauce and shred it coarsely. Return the shredded meat to the sauce (discard the bay leaf and thyme sprigs). Mix the glazed onions into the meat. Taste and adjust the seasoning. Unroll one of the puff pastry rolls and, with a cutter or knife, make discs slightly larger than the base of your ramekins or individual pie molds.

7

Assar: Coloque uma porção generosa do recheio de carne e cebola em cada disco de massa. Umedeça as bordas da massa com um pouco de água. Cubra com o segundo disco de massa, pressionando bem as bordas para selar. Você pode fazer um pequeno corte na superfície para permitir que o vapor escape. Pincele a superfície com o ovo batido para um acabamento dourado e brilhante. A dica mais importante é não rechear demais, para evitar vazamentos.

8

Finishing: Take the empadas to the preheated oven for 25-30 minutes, or until the puff pastry is golden and crispy. Sirva quente. Let it rest for a few minutes before serving to let the filling set and avoid burns.

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Chef Tips

- Let the shredded meat filling with sauce cool completely before covering with puff pastry to avoid melting the fat. - Make thin cuts on the top of the puff pastry with the tip of a knife to allow internal steam to escape without leaking juices. - Brush the surface of the dough with beaten egg and a pinch of salt to achieve a golden brown and shiny finish.

Variations

- Addition of mushrooms: add 200 g of sliced Paris mushrooms sautéed in butter to the shredded meat filling. - Blue cheese touch: scatter small pieces of gorgonzola cheese over the warm meat before topping with the puff pastry. - Individual empanadas: assemble the recipe in 6 individual ramekins lined and covered with circles of puff pastry.

Substitutions

- Beef chuck: use chuck, beef shank, or flap steak cut into cubes with excellent results in slow cooking. - Dark beer: substitute with a full-bodied dry red wine or add extra beef broth with drops of balsamic vinegar. - Puff pastry: use traditional buttery shortcrust pastry or homemade savory pie dough for a rustic base and topping.

How to Store

Store the baked empada in a closed container in the refrigerator for up to 4 days. Reheat in the preheated oven at 180 °C for about 15 minutes to restore the crispy puff pastry crust without softening.

Can You Freeze It?

Freeze the assembled pie before baking or already baked and cooled for up to 3 months, well wrapped in aluminum foil. Bake the raw pie directly from the freezer in an oven at 190 °C for 45 to 50 minutes.

What to Serve With

Serve accompanied by creamy mashed potatoes with butter and nutmeg, steamed fresh peas with olive oil, or a green salad of bitter leaves with a mild apple vinaigrette.

Frequently Asked Questions

Por que o recheio de carne precisa estar frio antes de montar?

Colocar o recheio quente sobre a massa folhada derrete a manteiga das camadas antes do forno, impedindo que a massa folhe e infle no cozimento.

Does the alcohol from the dark beer remain in the recipe?

No, the alcohol evaporates completely during the long cooking time over low heat, leaving only the malted and caramelized aromas in the sauce.

How to prevent the bottom of the dough from becoming moist and soggy?

Thicken the meat broth with the flour until it forms a thick consistency before filling, and bake the baking dish on the lower rack of a hot oven.

Can I cook the meat in the pressure cooker?

Yes, cook the pork shoulder with the liquids in a pressure cooker for 45 minutes after it reaches pressure; let the pressure release and reduce the broth over an open flame.

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