Oven baked nostalgia: Ragout Tart
If you're a "meat and two veg" kind of person, you're going to love this classic, homey dish. The best part of all? Your meat, and your veg nos. 1 and 2 are all going right in the same place!
You will need:
- 1 tbsp oil
- 17-18 oz cubed beef
- 14 oz carrots, cubed
- 1 onion, diced
- 1 tbsp tomato paste
- 3 tbsp curry powder
- 2 cups vegetable stock
- 1 cup peas
- salt and pepper
- 2 sheets of round pastry or quiche dough
- 1 beaten egg
- Heat the oil in a frying pan and sear the cubed beef on all sides.
- Then add the carrots, onion, tomato paste, and curry powder and stir until well coated. Add the vegetable stock, reduce heat and simmer for up to an hour until the meat is tender. Remove from the stovetop, add the peas, and season with salt and pepper.
- Unroll the first sheet of dough and cover the bottom of a pie dish, piercing with a fork before adding the ragout mixture.
- Unroll the second sheet of dough and cut out three holes with a small cookie cutter, placing the cut out shape on the solid surface of the dough as decoration. Affix with beaten egg and brush the entire dough surface with egg. Bake at 350 °F for 25 minutes.
The holes in the pastry will let the pie's fragrance fill your kitchen with a sense of nostalgia. This is the kind of home-cooking that warm memories are made of. Enjoy!