Wayne Manor Mystery Meat Pie
A sophisticated and hearty savory pie, fit for a reclusive billionaire or a clandestine meeting. Layers of rich, slow-braised beef, earthy root vegetables, and a flaky pastry crust conceal a deep, complex flavor. It's an enigma wrapped in an enigma, with a delicious, comforting warmth.
Directions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, then remove to a plate.
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Stir in the minced garlic and cook for 1 minute more until fragrant.
- 5
Deglaze the pot with merlot, scraping up any browned bits from the bottom. Simmer for 2 minutes.
- 6
Return the beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer.
- 7
Reduce heat to low, cover, and braise for 2-3 hours, or until the beef is very tender.
- 8
Preheat oven to 400°F (200°C). Remove the bay leaf from the beef mixture and season with additional salt and pepper if needed.
- 9
Pour the beef mixture into a 9-inch pie dish or oven-safe casserole dish.
- 10
On a lightly floured surface, roll out one sheet of puff pastry to slightly larger than your dish. Place over the beef filling, trimming excess and crimping the edges.
- 11
Cut a few slits in the top of the pastry for steam to escape. Brush the top with the beaten egg.
- 12
Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
- 13
Let stand for 10 minutes before serving.