Is a shell just a vessel meant to hold something more divine or the outside is equally important? Let’s make a meat pie to find it out!
As I most recently have some time, I had been browsing on the internet the other day. Looking for new, fascinating tips, inspiring meals that We have never tried before, to astonish my loved ones with. Looking for a while unfortunately could not find any interesting things. Right before I thought to give up on it, I discovered this delightful and simple dessert simply by luck over Suncakemom. The dessert seemed so tempting
on its photo, that called for instant action.
It was simple enough to imagine just how it’s made, how it tastes and just how much boyfriend might like it. Actually, it is rather simple to delight him when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyways, I went to the website and simply used the precise instuctions that were accompanied by wonderful snap shots of the procedure. It just makes life faster and easier. I could suppose it’s a slight inconvenience to shoot photos in the midst of baking in the kitchen because you most often have gross hands therefore i really appreciate the commitment she put in to build this blogpost and recipe conveniently followed.
With that in mind I am inspired to present my own, personal formulas in the same way. Many thanks for the thought.
I was fine tuning the original formula create it for the taste of my family. I have to tell you it absolutely was an incredible success. They loved the flavour, the overall look and loved getting a delicacy such as this in the midst of a hectic workweek. They basically requested lots more, many more. So the next time I’m not going to make the same miscalculation. I am gonna multiply the amount to get them happy.
This post is based on Meat Pie Recipe from SunCakeMom
Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.
Mix in salt, black pepper and tomatoes then reduce the heat to medium/low and stir fry until the onion starts to caramelize for about 10 – 20 minutes.
Mix in the paprika, garlic and ground meat.
Increase the heat and brown the meat evenly. That should take about 5 minutes.
Add the optional red wine and water.
On medium heat reduce the amount of liquid to about half or less.
The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn’t that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.
If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.
Cut out the lids too.
Fill the dough up with the filling.
Place the lid on and close it by pressing around the edges. Try to seal it tight.
Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 – 40 minutes.
Sometimes they stick to the side of the baking form a bit but with a gentle prying they come out nicely.