België (nl)
Zwolsche pie
A delicious beef pie in the Zwolle style with Euroma Zwolsche stew spices.Ingredients
1kgbeef chuck
175gCold butter
2units.itemsOnions
400gParsnip
2units.eetlepelEuroma Zwolsche Stew
200gBacon strips
750mlChicken stock
150mlMedium Sherry
285gFlour
130gCream cheese
4units.eetlepelVinegar
1units.theelepelBaking powder
1units.theelepelSalt
800gPumpkin
6units.eetlepelOil
1units.itemsEgg
20gcelery leaves
Preparation
- Cut the meat into 2 cm pieces. Heat 25 g butter in a Dutch oven, season the meat with pepper and salt, and brown in 2 batches for 10 min. Meanwhile, cut the onion into half rings, peel the parsnip, and cut into 2 cm pieces.
- Remove the meat from the pan and sauté the onion, parsnip, Zwolsche Stoof, and bacon for 5 min, stirring over medium heat. Return the meat to the pan and add the stock and sherry. Bring to a boil over high heat. Simmer uncovered on low heat for 3 hours. Make sure the sauce thickens well, otherwise the pie will be too wet. Stir regularly.
- Meanwhile, cut the rest of the butter into pieces. In a food processor, blend the butter with flour, cream cheese, 1½ tbsp vinegar, baking powder, 1 tbsp water, and salt into a cohesive dough. Wrap the dough in cling film and flatten. Let rest in the fridge for at least 1 hour.
- Preheat the oven to 200 ºC. Remove the seeds and stringy insides from the pumpkin. Cut the flesh with skin into strips 1 cm wide and spread over a baking tray lined with baking paper. Drizzle with 1 tbsp oil and sprinkle with (sea) salt. Roast for about 30 min in the middle of the oven until golden brown and cooked through.
- Remove the pan from the heat when the meat is done and reduce the oven to 180 ºC. Spread the meat over the bottom of the pie dish and place the pumpkin slices on top. Roll out the dough into a round sheet about 3 mm thick. Place the dough over the filling and press the edges. Remove excess dough. Separate the egg, beat the yolk, and brush the top with it. Make a few slits with a knife.
- Bake the pie for about 45 min in the middle of the oven until golden brown and cooked through. Cover loosely with aluminum foil if the dough gets too dark. Remove from the oven and let cool for 10 min.
- Meanwhile, roughly chop the celery. Put it in a tall container with the remaining vinegar and oil and puree with a hand blender. Season to taste. Serve the celery oil with the pie.
