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{"id":56,"date":"2014-11-24T21:24:00","date_gmt":"2014-11-24T21:24:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/11\/hahnchen-und-rindfleisch-pastete-chicken-beef-pie\/"},"modified":"2014-11-24T21:24:00","modified_gmt":"2014-11-24T21:24:00","slug":"hahnchen-und-rindfleisch-pastete-chicken-beef-pie","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2014\/11\/24\/hahnchen-und-rindfleisch-pastete-chicken-beef-pie\/","title":{"rendered":"H\u00e4hnchen- und Rindfleisch- Pastete \/ Chicken- &#038; Beef- Pie"},"content":{"rendered":"<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p><\/p>\n<div itemprop=\"ingredient\"><a href=\"http:\/\/3.bp.blogspot.com\/-BUbujKcX38Q\/VHOWmUx3_QI\/AAAAAAAACD4\/_TuC9ShqAlw\/s1600\/Pastete.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-BUbujKcX38Q\/VHOWmUx3_QI\/AAAAAAAACD4\/_TuC9ShqAlw\/s1600\/Pastete.jpg\" height=\"320\" width=\"214\" \/><\/a><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (2-4 Portionen)<\/span><\/span><\/span><\/h3>\n<h4 style=\"color: black;\"><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: mittel<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">1 Rindersteak<\/span><br \/><span style=\"color: #073763;\">1 Hendlhaxe<\/span><br \/><span style=\"color: #073763;\">3 Kartoffel<\/span><br \/><span style=\"color: #073763;\">100g Kichererbsen<\/span><br \/><span style=\"color: #073763;\">1 roter Paprika<\/span><br \/><span style=\"color: #073763;\">1 Zwiebel<\/span><br \/><span style=\"color: #073763;\">3 Knoblauchzehen<\/span><br \/><span style=\"color: #073763;\">150ml Cider<\/span><br \/><span style=\"color: #073763;\">200ml Br\u00fche<\/span><br \/><span style=\"color: #073763;\">50g Preiselbeeren<\/span><br \/><span style=\"color: #073763;\">50ml Schlagobers<\/span><br \/><span style=\"color: #073763;\">1 fertigen Bl\u00e4tterteig (z.B.&nbsp;<a href=\"http:\/\/www.tantefanny.at\/meine-teige\/teig\/frischer-blaetterteig\/\" target=\"_blank\">Tante Fanny Bl\u00e4tterteig<\/a>)<\/span><br \/><span style=\"color: #073763;\">Salz, Pfeffer, Rosmarin<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">Da das Ende meines Auslandsaufenthalts in Finnland naht, m\u00fcssen die angesammelten Vorr\u00e4te aus der Tiefk\u00fchltruhe verschwinden. Weiters habe ich mich noch nie an einer Pastete probiert, ob wohl ich immer schon von denen&nbsp;<\/span><span style=\"color: #073763;\">begeistert war,<\/span><span style=\"color: #073763;\">&nbsp;<\/span><span style=\"color: #073763;\">die Jamie Oliver in seinen Sendungen gezaubert hat. Daher habe ich mich nun endlich dazu durchgerungen, auch wenn der im Tiefk\u00fchlfach gefundene Teig nicht perfekt war, aber in Finnland h\u00e4tte ich so oder so keinen besseren gefunden :P.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Zu Beginn muss das Fleisch f\u00fcr etwa 2 Stunden in einem deftigen Sud kochen, damit sp\u00e4ter alles zart ist und beinahe zerf\u00e4llt. F\u00fcr den Sud werden die Zwiebel und der Knoblauch in feine St\u00fccke gehackt und gemeinsam mit etwas Oliven\u00f6l und dem Fleisch in einem breiten Topf scharf angebraten. Nach etwa 2 Minuten, unter st\u00e4ndigem wenden, geben wir etwas Rosmarin hinzu. Anschlie\u00dfend wird mit dem Cider abgel\u00f6scht. Nach weiteren 2-3 Minuten geben wir die Br\u00fche und die gefrorenen Preiselbeeren hinzu. Danach kommt der Deckel darauf und wie schon angek\u00fcndigt wird das Fleisch nun f\u00fcr etwas 2 Stunden bei niedriger Temperatur gegart (ab und zu umr\u00fchren).<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrenddessen k\u00f6nnen die Kartoffeln gesch\u00e4lt und gemeinsam mit dem Paprika in cirka 1x1cm St\u00fccke geschnitten werden.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nach den 2 Stunden kann das Fleisch aus der restlichen Br\u00fche entnommen werden und auf ein Brett zum Ausk\u00fchlen gelegt werden. Die Kartoffel, der Paprika und die Kichererbsen kommen nun in den Sud. Dieser sollte f\u00fcr eine weitere halbe Stunden k\u00f6cheln.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald das Fleisch etwas ausgek\u00fchlt ist, kann es mit einer Gabel in kleinere St\u00fccke gerissen werden, bzw. im Fall des Huhns vom Knochen gel\u00f6st werden. Das Fleisch sollte bereits sehr zart sein und ohne gr\u00f6\u00dferen Kraftakt zerteilbar sein.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nach der halben Stunden sollten die Kartoffel und Kichererbsen weich gekocht sein. Nun wird das Fleisch noch einmal beigef\u00fcgt. Au\u00dferdem kommt das Schlagobers, etwas Salz und Pfeffer hinzu.&nbsp;Noch einmal&nbsp;die&nbsp;Hitze erh\u00f6hen und das Ganze f\u00fcr 5 Minuten kochen.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Im letzten Schritt wird der Eintopf in eine Backform umgef\u00fcllt. Als Deckel kommt nun der Teig \u00fcber die Backform, wobei der \u00fcbersch\u00fcssige Teig als Verzierung verwendet werden kann.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span> <span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<div>\n<h4><span style=\"color: #9fc5e8;\"><i>Effort: medium<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">1 beef steak<\/span><br \/><span style=\"color: #073763;\">1 chicken drumstick<\/span><br \/><span style=\"color: #073763;\">3 potatoes<\/span><br \/><span style=\"color: #073763;\">100g chickpeas<\/span><br \/><span style=\"color: #073763;\">1 red paprika<\/span><br \/><span style=\"color: #073763;\">1 onion<\/span><br \/><span style=\"color: #073763;\">3 garlic cloves<\/span><br \/><span style=\"color: #073763;\">150ml dry cider<\/span><br \/><span style=\"color: #073763;\">200ml broth<\/span><br \/><span style=\"color: #073763;\">50g cranberries<\/span><br \/><span style=\"color: #073763;\">50ml cream<\/span><br \/><span style=\"color: #073763;\">1 ready-to-bake pastery (e.g.&nbsp;<a href=\"http:\/\/www.tantefanny.at\/meine-teige\/teig\/frischer-blaetterteig\/\" target=\"_blank\">Tante Fanny Bl\u00e4tterteig<\/a>)<\/span><br \/><span style=\"color: #073763;\">salt, pepper, rosemary<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div>\n<div><span style=\"color: #073763;\">Soon I have to leave Finland again, therefor I have to empty my fridge. Also I never tried this kind of pie before and was always fascinating seeing Jamie Oliver doing one in his shows. So today I forced myself to mix up the found stuff of the fridge including a ready-to-bake pastry, which are not the best in Finland :P, and make a hopefully delicious chicken pie.<\/span><\/p>\n<p><span style=\"color: #073763;\">First step is to cook the meat for about 2 hours to get it very soft and tasty. Therefore we set up a broth, for which we first have to cut the onion and garlic into small pieces and roast it together with the meat and some oil for some minutes. Afterwards deglaze it with the cider and cook it for about 2 minutes, then add the broth and the frozen cranberries. Put the lid onto the pot and let the meat simmer for two hours.<\/span><\/p>\n<p><span style=\"color: #073763;\">Meanwhile you can peel the potatoes and slice them together with the paprika into 1&#215;1 cm pieces.<\/span><\/p>\n<p><span style=\"color: #073763;\">After the 2 hours of cooking the meat should be put on some board and cool down. Instead of the meat the potatoes, the paprika and the peas go into the broth. Those should now cook for about half an hour.<\/span><\/p>\n<p><span style=\"color: #073763;\">As soon as the meat has cooled down a bit you can start to pull it apart with a fork. The meat should already be very soft so that pulling apart should be easy.<\/span><\/p>\n<p><span style=\"color: #073763;\">When the potatoes and peas are cooked firm to the bite, the meat should go into the pot for about five minutes again. Furthermore add some salt and pepper and the cream.<\/span><\/p>\n<p><span style=\"color: #073763;\">Now you only have to fill the stew into a baking dish and build a lid for it from the ready-to-bake pastry. If there is some dough left, you can use it as decoration.<\/span><\/p>\n<\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2-4 Portionen) Aufwand: mittel 1 Rindersteak1 Hendlhaxe3 Kartoffel100g Kichererbsen1 roter Paprika1 Zwiebel3 Knoblauchzehen150ml Cider200ml Br\u00fche50g Preiselbeeren50ml Schlagobers1 fertigen Bl\u00e4tterteig (z.B.&nbsp;Tante Fanny Bl\u00e4tterteig)Salz, Pfeffer, Rosmarin Zubereitung Da das Ende meines [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>H\u00e4hnchen- und Rindfleisch- Pastete \/ Chicken- &amp; 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