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 recently have some time, I was looking on the internet yesterday. Trying to find fresh, fascinating ideas, inspirational meals that I have never tasted before, to surprise my loved ones with. Looking for quite some time but couldn’t discover any interesting things. Just before I thought to give up on it, I ran across this delightful and easy treat by chance. It looked so delightful on its image, it called for quick action.
It absolutely was easy to imagine the way it is made, its taste and how much my husband is going to enjoy it. Actually, it is very easy to impress the man when it comes to desserts. Anyway, I got into the webpage: Suncakemom and then used the detailed instuctions that were accompanied by impressive images of the operation. It really makes life rather easy. I could suppose it is a slight inconvenience to take photos in the midst of baking in the kitchen because you normally have sticky hands therefore i really appreciate the time and effort she put in to make this post and recipe conveniently implemented.
With that in mind I’m inspired to present my very own dishes similarly. Appreciate your the concept.
I had been fine tuning the initial mixture to make it for the taste of my family. I’ve got to tell you it absolutely was an incredible success. They enjoyed the flavor, the overall look and loved getting a sweet such as this in the midst of a busy week. They ultimately wanted more, a lot more. So next time I am not going to make the same mistake. I am likely to multiply the amount .
Meat Pie first posted on Suncakemom.
Beginner
Filling
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.
Dough
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.
Assembly
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.
