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Draadjesvlees Pie (Hacheepastei)

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Draadjesvlees Pie (Hacheepastei)

Draadjesvlees Pie

Photo © Karin Engelbrecht
Our hearty pie uses bought puff pastry, so it's easy to prepare for a crowd. What's more, you can make the filling - a traditional stew of slow-braised beef known as draadjesvlees - the day before if you want.

We like to serve our draadjesvlees pie with traditional accompaniments such as mashed potatoes, steamed garden peas, green beans, red cabbage and apple sauce or poached pears in red wine.

Prep Time: 20 minutes

Cook Time: 3 hours, 45 minutes

Total Time: 4 hours, 5 minutes

Yield: Serves 10.

Ingredients:

  • 4.4 lb (2 kg) stewing beef
  • 3.5 (50 g) tbsp butter
  • Salt & freshly ground pepper, to taste
  • 6 large onions, sliced
  • 3 1/4 cups beef or chicken stock (750 ml)
  • 2 cinnamon sticks
  • 1 tsp juniper berries
  • 5 bay leaves
  • 6 cloves
  • 4 tbsp vinegar
  • 1 large sheet all-butter puff pastry (or 6 puff pastry squares)
  • 1 large organic egg, beaten
  • YOU WILL NEED:
  • A 2 quart (1.8 liter) pie dish

Preparation:

Pat the meat dry with clean kitchen paper and cut into bite-sized pieces. Heat the butter in a large Dutch oven and brown the meat. Season with salt & pepper. Add the chopped onions and allow to soften.

Pour the stock into the pot. Now add the spices and vinegar and bring to the boil. Once the stew comes to a boil, reduce the temperature to low, cover the pot with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more stock if required. The stew is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove the bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find.

Preheat the oven to 375 degrees F (190 degrees C). Grease the pie dish.

On a floured surface, roll out puff pastry to an inch or 2 (or about a cm) larger than the baking dish. Place the pastry over the top of the pie dish and crimp the edges (learn how). Now use a fork or skewer to poke some holes around the edges of the pie (this will allow the steam build-up to get out). Brush the top of the pie with the beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, or until the pastry is cooked, puffed and nicely golden.

Tips:

  • Make individual beef and onion pot pies by filling 10 oven-proof ramekins with the draadjesvlees mixture and topping each with a round of puff pastry. Using a cookie cutter, cut out seasonal shapes (such as snowflakes or stars) from some extra dough to decorate the top (to make it easier, cut out these shapes when the dough is half defrosted). Cook the individual pies for 20-35 minutes at 375 degrees F (190 degrees C) until the pastry turns golden brown.
  • You could also make this pie with our Slow-Braised Beef with Brown Beer recipe, or try it with Hollandse Hazenpeper. Remember to double the recipes if you're making a large pie.

    10 More Traditional Dutch Winter Recipes

  • Braised Beef with Bischopswijn & Boerenjongens Recipe
  • Erwtensoep (Traditional Dutch Split Pea Soup Recipe)
  • Jachtschotel Recipe (Hunter's Dish)
  • Roast Pigeon with Grapes & Celeriac Puree Recipe
  • Zuurkoolstamppot met Spek (Sauerkraut & Potato Mash with Bacon Recipe)
  • Mussels with Saffron & Ginger Recipe
  • Duck Breasts with Spices from the Dutch East India Company
  • Bacon & Apple Pancakes Recipe
  • Guinea Fowl with Tarragon-Dill Butter (Parelhoen met Dragon-Dille Boter)
  • Knolselderijstamppot (Celeriac Mash)
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