Rundvlees en Oyster pastei

Bereiding

1. 1

   breng op smaak the rundvlees 900 g beef cubes with 1 snuf zout and zwarte peper. verhit a tablespoon of olie in the frying pan and bak the meat over a high verhit. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. voeg toe extra olie if the pan seems dry.

2. 2

   In the same pan, voeg toe another tablespoon of olie and kook 3 sjalotten for 4-5 minuten, then voeg toe 2 knoflooken and bak for 30 seconds. voeg toe 125 g spek and bak tot slightly browned. breng over the ui and spek mixture to the casserole dish and voeg toe the herbs.

3. 3

   verwarm de oven voor op 180C/350F/Gas 4.

4. 4

   giet 330 ml stout into the frying pan and breng aan de kook, stirring to lift any stuck-on browned bits from the bottom of the pan. giet the stout over the rundvlees in the casserole dish and voeg toe the stock. dek af the casserole and leg it in the oven for 1½-2 uur, or tot the rundvlees is mals and the sauce is reduced.

5. 5

   Skim off any surface fat, proef and voeg toe zout and paprika if necessary, then roer erdoor the maizena paste. doe the casserole dish on the hob – don’t forget that it will be hot – and laat sudderen for 1-2 minuten, stirring, tot thickened. laat to cool.

6. 6

   Increase the oven to 200C/400F/Gas 6. To maak the pastry, doe the bloem and zout in a very large bowl. rasp 250 g boter and roer it into the bloem in three batches. Gradually voeg toe 325ml/11fl oz cold water – you may not need it all – and roer with a round-bladed knife tot the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and zet opzij 250g/9oz for the pie lid.

7. 7

   Roll the rust of the pastry out tot ongeveer 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking 8 oysteren in as goed. Brush the edge of the pastry with beaten ei.

8. 8

   Roll the remaining pastry tot slightly larger than your dish and voorzichtig lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten ei to glaze. doe the dish on a baking tray and bak for 25-30 minuten, or tot the pastry is goudbruin-bak bruin and the filling is bubbling.