active

paramnt.us

Shop Now

DCO

SWEENEY TODD on Disc and Digital

http://paramnt.us/ParamountScares-Socials

Paramount Scares

https://scontent-iad3-2.xx.fbcdn.net/v/t39.35426-6/462706837_417060331162511_8154685231878748441_n.jpg?stp=dst-jpg_s60x60&_nc_cat=100&ccb=1-7&_nc_sid=c53f8f&_nc_ohc=sVVn69unLMIQ7kNvgH1kHBf&_nc_ht=scontent-iad3-2.xx&_nc_gid=AzYKUUGoNehX4PoSdTT49Jr&oh=00_AYCSeoyGsjP-SYSCMrIR5X0zpqTNLj4J60jrvytp68QXbw&oe=670FA9BF

PERSON_PROFILE

Spice up movie night with #SweeneyTodd and some homemade meat pies. 🥧

Barber’s Butcher Pie Recipe:
Makes 6, 5-inch pies

Ingredients:
FILLING
3 tbsp olive oil
3 lb chuck steak, cut into 1in cubes 1 package of beef Lit’l Smokies
1 onion, peeled and diced
2 garlic cloves, minced
2 tbsp tomato paste
4 cups beef stock
1 cup red wine (dry and dark)
2 dried bay leaves
1 1/2 tsp salt, plus more to taste
2 tsp black pepper
3 tbsp cornstarch
4 tbsp water

PASTRY
1 egg yolk, lightly beaten
2-3 sheets shortcrust pastry
3-4 sheets puff pastry

TO SERVE:
Ketchup

Instructions:
1. Pour 1 tbsp of oil in a large heavy pot over high heat. Add half the beef and sear until browned. Remove from the pot and repeat with remaining beef.
2. Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - about 4-5 minutes.
3. Return the beef to the pot along with tomato paste, beef stock, wine, bay leaves, salt and pepper. Mix to combine.
4. Bring to a simmer, then lower the heat to low. Leave to cook for 1 hour, stirring occasionally, or until the beef is very tender.
5. When the beef is tender, mix the cornstarch and water together and pour it into the pot.
6. Mix through and allow to cook for 5 minutes to thicken the sauce. Add more salt to taste.
7. Remove pot from the stove and set aside to cool and continue to thicken.
8. In a saute pan, add 6 Lit’l Smokies sausages and sear until lightly browned. Set aside.
9. Preheat the oven to 350F.
10. Spray 6 5-inch Mini Pie Pans.
11. Cut the pastry base out of the shortcrust pastry.
12. Press the rounds into the tins and fill to the brim with the Filling.
13. Place one Lit’l Smokie in each pie.
14. Cut the pie tops out of the puff pastry.
15. Place the lids on top of the filling, gently pressing to try to join top and base.
16. Pierce the lids 3 or 4 times with a small knife. Brush with egg wash.
17. Bake for 25-30 minutes, or until dark golden brown.
Allow to rest for a few minutes before turning out onto a wire rack. Serve warm with ketchup.

Paramount Scares

https://www.facebook.com/ParamountScares/

SHOP_NOW