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 searching on the internet the other day. Trying to find new, interesting tips, inspirational meals that We have never tried before, to amaze my family with. Hunting for a while but could not come across lots of interesting things. Just before I thought to give up on it, I stumbled on this delicious and simple dessert simply by luck at Suncakemom. It looked so tempting
on its pic, it called for urgent actions.
It absolutely was simple enough to imagine the way it is made, how it tastes and how much boyfriend will love it. Actually, it is quite easy to please the guy in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyway, I visited the website and simply followed the simple instuctions which were coupled with nice pictures of the procedure. It really makes life much simpler. I could imagine that it is a slight inconvenience to shoot snap shots down the middle of baking in the kitchen because you typically have sticky hands thus i really appreciate the effort and time she devote to build this blogpost .
Having said that I’m encouraged to present my own dishes in the same way. Appreciate your the thought.
I was fine tuning the original recipe to make it for the taste of my family. I can say that it was an incredible success. They loved the flavor, the overall look and enjoyed getting a delicacy like this in the middle of a stressful workweek. They basically demanded lots more, many more. Hence next time I am not going to commit the same mistake. I’m likely to multiply the quantity .
This Meat Pie Recipe is from SunCakeMom.
Advanced
Filling
Saute onion until it gets a translucent, glassy look then add diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
Add the meat and mix all together well.
Pour wine and water until the meat is submerged. Put the lid on then cook on low heat until meat is soft and melting tender for about 3-4 hours. Stir occasionally and refill liquid if it reduces below ¾ of the meat. Let it cool for 20 minutes before using it.
Dough
Knead flour, butter, baking powder, egg and water together.
On a lightly floured surface roll it out to a about a ¼” / 0.5cm thickness.
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 the lids out too. For the lids we can use the same dough but also puff pastry that gives additional texture to our pies.
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.