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 a little time, I had been browsing on the internet a few days ago. Looking to find fresh, stirring tips, inspirational dishes that We have never tested before, to impress my loved ones with. Hunting for quite some time unfortunately could not find too many interesting things. Right before I thought to give up on it, I stumbled on this scrumptious and simple dessert by chance. The dessert seemed so yummy on its photo, that required fast actions.
It was not difficult to imagine just how it’s made, how it tastes and just how much my husband might enjoy it. Actually, it is extremely simple to keep happy him in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the blog: Suncakemom and then followed the detailed instuctions that have been coupled with great pics of the procedure. It really makes life much easier. I can imagine that it is a slight hassle to shoot photographs down the middle of baking in the kitchen because you typically have sticky hands thus i highly appreciate the time and effort she devote to build this blogpost and recipe conveniently implemented.
With that in mind I’m empowered presenting my own recipe in a similar fashion. Many thanks the idea.
I had been tweaking the main formula to make it for the taste of my family. Need to say that it was an awesome outcome. They prized the flavor, the consistency and enjoyed having a treat like this during a busy workweek. They ultimately requested even more, many more. Thus next time I am not going to commit the same mistake. I’m gonna twin the quantity .
This was inspired by Meat Pie Recipe from SunCakeMom
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.
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.
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.