Individual oxtail soup pie
By: Alan Coxon From: Good Food Live
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Individual oxtail soup pie
- Prep time:
- 30 mins
- Cook time:
- 2 hrs 15 mins
- Serves:
- 4-6
For an elegant version of a British classic try Alan Coxon's delicious recipe for pastry-topped oxtail soup
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Ingredients
- 2 tbsp Olive oil
- 900g Oxtail, iced
- 2 Onions, cut into 6 wedges
- 1 leek, sliced
- 100ml port
- 2 Carrots, peeled and each cut into 4 even-sized chunks
- 225 g frozen Peas
- 3 sticks Celery
- 1 parsnip, roughly chopped into small pieces
- 3 Tomatoes, each cut into 6 wedges
- 1 tbsp tomato purée
- 2 tbsp Marmite
- 1/4 tsp Sugar
- 2 tbsp Oregano, chopped
- 2 tbsp Parsley, chopped
- 1.3 litres beef stock, or canned beef consommé
- freshly ground black pepper
- 450g Puff pastry
- Eggs, beaten for glazing
Method
1. Heat the olive oil in a heavy-based casserole dish and add the diced oxtail, browning the meat all over.2. Add in the onions and leeks and fry gently for 3-5 minutes, stirring often.
3. Add in the port, then the carrots, peas, celery, parsnip, tomatoes, tomato puree, marmite, sugar, oregano, and parsley. Season with freshly ground pepper.
4. Add in the stock mixing well, and bring to a simmer.
5. Reduce the heat and cook gently for 1 hour 30 minutes to 2 hours until the oxtail is soft and tender.
6. Ladle the oxtail soup into 4-6 ovenproof soup bowls and set aside to cool.
7. Preheat oven to 180°C/gas 4.
8. Roll out the pastry, cutting out 4-6 pastry lids, each slightly large than the soup bowls.
9. Place the pastry lids over the soup bowls and brush with the egg wash.
10. Bake for 12-15 minutes then serve hot from the oven.
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Latest Comment
in the ingredients section you have iced oxtail i was at first wondering if you put it on ice for a reason, then i realised you meant diced, but someone else might not