Beef Pot Pie & Cherry Crunch Dessert | Fusion Food | Chef Saad Butt | 22 July 24 | MasalaTV

Beef Pot Pie & Cherry Crunch Desert | Fusion Food | Chef Saad Butt | 22 July 24 | MasalaTV@MasalaTVRecipes

Beef Pot Pie Recipe :

Ingredients :
• Beef Mince ½ kg
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup peas
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1 sheet of puff pastry or pie crust, thawed if frozen

Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Method
In a large skillet cook meat on medium-high heat. minutes. Remove the beef from the skillet and set aside.
Add the chopped onion, minced garlic, and diced carrots in the same skillet. Cook for about 5 minutes until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir to coat. Cook for another minute to cook out the raw flour taste. Gradually stir in the beef broth and soy sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce thickens about 5 minutes. Season with salt and pepper to taste.

Cherry Crunch Dessert Recipe :

Ingredients:
Doodh (milk) 2 cups
Sugar ½ cup or to taste
Custard powder 4 tbs sugar ½ cup or as required
Peanuts roasted ¼ cup
Cream chilled ¾ cup
Vanilla essence ½ tsp
Dates deseeded & chopped 4-5
Cherries (canned) deseeded ½ cup
Mixed fruit cocktail 1 cup
Mixed nuts half-pack
Kishmish (raisins) 3 tbs
Chocolate chips 3 tbs

Method :
In a wok,add milk and bring it to boil.
Add sugar,mix well and cook until sugar is dissolved.
In a small cup,add ice cream powder,milk and whisk well.
Now add dissolved ice cream powder in boiling milk,whisk well and cook until custard thickens.
In a saucepan, add sugar and cook on very low flame until sugar caramelizes and turns brown, and stir in between.
Add peanuts and mix well.
On a clean silicon mat, spread immediately and let it cool completely.
Break into small pieces then chop coarsely. Peanut Crunch is ready!
In a bowl, add cream and beat well for 1 minute.
Add vanilla essence and beat again.
Now add prepared custard chilled & beat until well combined.
Add mixed fruit cocktail, nuts, raisins, chocolate chips, prepared peanut crunch, and fold gently with the help of the spatula.

Combine Beef and Sauce: Return the browned beef to the skillet. Add the peas. Stir everything together until well combined then spread out the pastry sheet on top of the casserole dish and bake till golden brown.

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This show is hosted by Chef Saad Butt who gives a personalized fusion twist to international cuisines. The chef also provides a calorie count for each dish in the episode and mentions healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.

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