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 a little time, I had been looking on the web the other day. Looking for new, fascinating ideas, inspiring meals that We have never tried before, to astonish my family with. Hunting for a long time unfortunately could not discover lots of interesting things. Just before I thought to give up on it, I came across this tempting and simple dessert simply by chance. The dessert looked so mouth-watering on its photos, that called for fast action.
It absolutely was simple enough to imagine how it’s created, how it tastes and how much my husband is going to like it. Mind you, it is quite easy to impress the guy in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the site: Suncakemom and simply followed the precise instuctions that had been accompanied by great snap shots of the operation. It just makes life rather easy. I could imagine that it is a slight inconvenience to shoot photographs in the midst of baking in the kitchen as you may most often have gross hands thus i seriously appreciate the time and energy she placed in to build this blogpost .
With that said I am empowered presenting my own, personal recipe in a similar way. Many thanks the concept.
I was fine tuning the original formula create it for the taste of my loved ones. I must tell you it was a terrific success. They prized the flavour, the overall look and enjoyed having a sweet like this in the middle of a busy week. They ultimately asked for even more, many more. So next time I am not going to make the same mistake. I am gonna twin the amount to keep them happy.
This Meat Pie Recipe was provided to us by 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.