Meat Pie

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 most recently have some time, I was looking on the web last week. Looking for fresh, challenging ideas, inspiring recipes that We have never tasted before, to impress my loved ones with. Hunting for a long time unfortunately could not come across lots of interesting things. Right before I thought to give up on it, I came across this delicious and easy treat simply by luck on Suncakemom. It seemed so delightful on its image, that called for urgent action.

It was easy to imagine the way it’s created, how it tastes and just how much my husband will want it. Mind you, it is very simple to impress him in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the site and then used the detailed instuctions that have been accompanied by wonderful pictures of the procedure. It really makes life much easier. I can suppose it is a slight effort to shoot pics in the middle of cooking in the kitchen as you may usually have gross hands thus i sincerely appreciate the time and energy she devote to make this post and recipe conveniently followed.

Having said that I am empowered presenting my own recipe similarly. Many thanks the thought.

I was fine tuning the initial mixture create it for the taste of my family. I have to mention it had been a great success. They prized the taste, the consistency and loved having a sweet like this in the midst of a busy workweek. They quite simply demanded more, a lot more. Hence the next time I’m not going to commit the same mistake. I am likely to twin the quantity .

The Meat Pie Recipe originally is from SunCakeMom

Advanced

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.