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 a little time, I was surfing on the web yesterday. In search of new, interesting thoughts, inspiring recipes that I’ve never tasted before, to surprise my family with. Hunting for quite some time unfortunately could not find lots of interesting things. Just before I thought to give up on it, I ran across this scrumptious and easy treat by chance. The dessert seemed so fabulous on its image, that called for fast action.
It was simple enough to imagine the way it’s made, its taste and how much my husband is going to like it. Actually, it is extremely simple to delight him in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I visited the site: Suncakemom and then followed the comprehensive instuctions which were coupled with nice pics of the method. It just makes life less difficult. I could suppose it’s a slight effort to take pics in the middle of cooking in the kitchen as you most often have gross hands so I genuinely appreciate the effort and time she devote for making this post .
With that in mind I am inspired to present my own, personal formulas in a similar fashion. Many thanks the idea.
I had been fine tuning the initial mixture to make it for the taste of my loved ones. I must mention it was a great success. They prized the flavor, the consistency and enjoyed getting a delicacy such as this during a lively week. They quite simply requested even more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m likely to double the amount .
Meat Pie Recipe Credit 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.
SunCakeMom 