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 browsing on the web yesterday. On the lookout for new, interesting tips, inspirational meals that We have never tried before, to amaze my loved ones with. Looking for quite some time but couldn’t come across any interesting things. Just before I thought to give up on it, I discovered this yummy and simple treat simply by chance. The dessert seemed so mouth-watering on its photos, it required rapid action.
It was not difficult to imagine the way it’s created, its taste and how much my husband might want it. Mind you, it is rather easy to delight him in terms of treats. Yes, I am a lucky one. Or perhaps he is.Anyways, I got into the blog: Suncakemom and simply followed the step by step instuctions that have been combined with impressive photos of the procedure. It really makes life faster and easier. I could suppose it is a slight hassle to take photos in the middle of cooking in the kitchen as you may usually have sticky hands so that i seriously appreciate the effort and time she devote to make this post .
With that said I’m inspired presenting my personal dishes in a similar way. Many thanks the idea.
I had been tweaking the original recipe to make it for the taste of my family. I must say it absolutely was an awesome outcome. They prized the flavor, the thickness and enjoyed getting a sweet like this in the middle of a hectic week. They quite simply demanded more, many more. Thus next time I am not going to commit the same mistake. I’m likely to twin the quantity to get them delighted.
You can find the original Meat Pie and more at SunCakeMom
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.
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.
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.