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 lately have some time, I had been surfing on the web yesterday. Attempting to find new, exciting tips, inspirational dishes that I have never tested before, to impress my family with. Looking for quite some time but couldn’t find any interesting things. Right before I wanted to give up on it, I stumbled on this delightful and simple dessert simply by chance. It looked so scrumptious on its photo, it required immediate action.
It had been not so difficult to imagine just how it is made, its taste and just how much boyfriend will probably enjoy it. Actually, it is extremely simple to impress the guy when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the blog: Suncakemom and simply followed the step-by-step instuctions that have been combined with wonderful shots of the task. It really makes life less difficult. I could imagine that it is a slight inconvenience to take photographs in the middle of baking in the kitchen as you typically have gross hands and so i really appreciate the commitment she devote to build this blogpost and recipe easily followed.
With that in mind I am encouraged to present my own recipe in the same way. Many thanks for the thought.
I had been fine tuning the initial recipe to make it for the taste of my family. Need to tell you it turned out a terrific outcome. They enjoyed the flavour, the structure and loved having a treat such as this in the middle of a busy week. They basically asked for lots more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I’m going to multiply the volume .
Meat Pie Credit goes to 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.