Shrimp Pie
Ingredients for 6 people (23cm diameter removable ring shape):
Pasta:
3 cups of wheat flour
220g unsalted butter
pinch of salt
1 egg + 1 yolk
2 tablespoons of ice water
Filling:
G 500g clean medium prawns
300g tomatoes
1 chopped onion
1 leek stem cut into slices
1 minced little finger pepper (seeded)
1 large chopped garlic clove
1 tablespoon brandy
1/2 cup creamy Catupiry cheese
1/4 1 1/4 cup fresh cream
1 tablespoon of wheat flour
1 tablespoon of tomato paste
chopped parsley to taste
salt and pepper to taste
Procedures to prepare it:
Prepare the dough: put the flour, butter cut into cubes and a pinch of salt in a bowl. Move with your finger points. Add the egg and yolk and water and stir until it forms a ball. Wrap in plastic film and freeze for 15 min. Open the dough, line the mold, cut the dough on the side. Line with aluminum paper and place beans (as weight) and bake for 15 minutes in a preheated oven to 180C degrees. Reserve. Prepare the filling: place the shrimp in a sieve and dip in boiling salted water for 1 minute. Remove from water and reserve.
Bake the tomatoes sprinkled with salt, pepper, sugar, olive oil for 15 min at 180 degrees preheated oven. Put 4 tablespoons of olive oil in a pan and fry the finely chopped onion, leek and pepper. Stir, when it begins to brown put the garlic and stir. Add the prawns and then the brandy. Stir, sprinkle a spoonful of wheat flour, stir, add Catupiry cheese, sour cream, tomato paste, parsley, salt and pepper. Finally, place the delicately roasted tomatoes. Place this filling in the pre-baked dough. Open the rest of the dough and cover the pie using the cutter you have as per the video. Brush with a yolk mixed with 1 teaspoon of water.
Medallions in poivre sauce
Ingredients for 6 people: 1 piece of 1.6kg filet mignon
Sauce:
1 tablespoon of butter
1 chopped onion
1 teaspoon of pink peppercorns
1/4 teaspoon of black pepper in grains
1/4 teaspoon of white peppercorns
1/2 teaspoon of green peppercorns, 2 tablespoons of brandy
1 cup roti sauce.
To finish:
3 cups of roti sauce
some whole peppercorns to decorate: pink, black, little white
1 tablespoon chilled butter, diced
Procedures to prepare it:
Place a tablespoon of butter and a chopped onion in a hot frying pan. As soon as the onion withers and begins to brown, add the 4 types of peppers and stir. Add the cognac and flambé by slightly turning the pan so that the fire touches the cognac. As soon as the heat goes down, put a cup of roti sauce already ready, remove from the heat and beat this mixture in the blender for at least a minute, until the peppers are crushed. Strain through a fine sieve and return to pan. Add 3 cups of the roti sauce and bring to the boil. (If you have impurities, remove with a ladle and discard). Add a few grains of pink, black and white (little) pepper to the sauce. While heating, fry the medallions.
Preheat the oven to 180C. Cut the steaks 2 fingers thick. Heat a skillet very well, drizzle with olive oil and place the steaks (3 at a time) in the skillet. At this time put salt on the steaks. Fry 2 minutes on each side, remove and place on a baking sheet next to it. After the fried steaks, remove the broth that has formed and put in the roti sauce. Place the roasting pan with the steaks in the oven for 7 to 8 minutes. 🔹 Finish the poivre sauce by placing the cold butter and stir until it melts with the fouet (to thicken and shine the sauce). Remove the steaks from the roasting pan and place them on the serving plate. Sprinkle with the ready sauce, sprinkle with pink pepper and serve with the rest of the sauce served in a sauceboat on the side.
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