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 currently have a little time, I was looking on the web a few days ago. In search of fresh, intriguing thoughts, inspiring meals that I’ve never used before, to treat my loved ones with. Looking for quite some time unfortunately could not discover any interesting things. Right before I thought to give up on it, I found this delicious and simple treat by chance. The dessert looked so delightful on its snapshot, that required instant actions.
It had been easy to imagine how it’s created, how it tastes and just how much my husband might love it. Actually, it is quite easy to keep happy him in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the site: Suncakemom and then followed the comprehensive instuctions that were combined with wonderful graphics of the process. It just makes life rather easy. I can imagine that it is a slight hassle to shoot snap shots in the midst of baking in the kitchen as you may ordinarily have sticky hands thus i sincerely appreciate the hard work she placed in to make this blogpost .
With that in mind I’m encouraged presenting my own recipes similarly. Appreciate your the concept.
I was tweaking the initial recipe create it for the taste of my loved ones. I can tell you it turned out a terrific success. They loved the taste, the overall look and loved having a delicacy like this in the midst of a stressful week. They ultimately asked for even more, more and more. Hence next time I am not going to make the same miscalculation. I am gonna double the volume .
The Meat Pie is from SunCakeMom
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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.