Oh me, Oh my! The Swedish Chef is making a pie! If this is called a calorie-count challenge, I don’t mind. I can still do onions. And what a better way to celebrate the New Year but with pots, pans and a rolling pin. Pat the dough, roll and pinch it. Fold in meat and bake. “Now I go for coffee break”, said the Swedish Chef as he walked away from the kitchen.
After a few minutes , he’s back checking the pie in the oven.
“Hmm, a few more minutes then in goes the second pie.” Then he is gone again to play with Angie and Drake, while I continue shaping pie shells for the minimie meat tarts.
Walk, check. Walk, check. Walk, check. “Boring,” grumbles the Swedish Chef.
Says who? I’m still on my minimie tarts and he’s almost done with his second pie.
Finally, second pie came out of the oven. “Let cool and serve,” says the Swedish Chef. And off he goes sending warm greetings to everyone.
And here’s the Swedish Chef is in the House recipe for Meat Pie à la Alice
We used 250g mushroom (diced), 500g minced pork, 500g minced beef,3 medium onions(grated),1 cup cheese (grated),1/2 cup butter,1 1/2 cup cooking cream, 1/2 cup tomato puree, salt and pepper and basic pie crust (see Grandma Glasses pie crust recipe) Prepare ingredients and preheat oven to 400F. Brown meat in butter. Season with salt and pepper to taste. In a medium pot, mix meat, onion, cream and tomato puree until blended. Let simmer for 20 minutes or until liquid is reduced. Pour meat mixture into 9-inch pie shell. Top with grated cheese. Bake for 10-15 minutes or until crust is golden brown. Let cool and serve.
Happy New Year from The Swedish Chef is the House.