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 was browsing on the web last week. Looking to find fresh, stirring thoughts, inspiring dishes that I have never tried before, to delight my loved ones with. Looking for quite some time yet couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I came upon this tempting and simple treat by chance. The dessert seemed so yummy on its pic, that called for urgent action.
It had been easy to imagine just how it’s made, its taste and how much my husband might enjoy it. Mind you, it is quite simple to keep happy him in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the page: Suncakemom and simply used the step by step instuctions that have been accompanied by nice pictures of the task. It just makes life much simpler. I could suppose it is a slight inconvenience to take photos down the middle of cooking in the kitchen as you most often have gross hands so that i sincerely appreciate the hard work she devote for making this post and recipe easily followed.
With that said I am empowered presenting my own, personal formulas in a similar fashion. Thanks for the thought.
I was fine tuning the initial formula create it for the taste of my family. I can say it had been an awesome success. They enjoyed the flavor, the structure and loved having a delicacy like this during a busy week. They quite simply wanted even more, many more. So the next time I’m not going to make the same mistake. I am likely to twin the quantity to keep them delighted.
This Meat Pie post was made possible by 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.