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This recipe guides you through making delicious homemade meat pies, featuring a savory ground beef and vegetable filling encased in a golden, flaky pastry. Perfect for a hearty snack or a satisfying meal.
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Prepare the meat and vegetable filling by sautéing onions, browning ground beef, adding seasonings, potatoes, and carrots, then simmering until thick and cooled. → Create the flaky pastry dough by combining flour, salt, cold butter, and cold water, then refrigerate for 30 minutes. → Roll out portions of the chilled dough, cut into oval shapes, fill with the cooled meat mixture, and seal the edges with a fork. → Brush the assembled meat pies with an egg wash and bake at 375°F (190°C) for 35 minutes until golden brown.
Prepare the meat and vegetable filling by sautéing onions, browning ground beef, adding seasonings, potatoes, and carrots, then simmering until thick and cooled. → Create the flaky pastry dough by combining flour, salt, cold butter, and cold water, then refrigerate for 30 minutes. → Roll out portions of the chilled dough, cut into oval shapes, fill with the cooled meat mixture, and seal the edges with a fork. → Brush the assembled meat pies with an egg wash and bake at 375°F (190°C) for 35 minutes until golden brown.
This recipe guides you through making delicious homemade meat pies, featuring a savory ground beef and vegetable filling encased in a golden, flaky pastry. Perfect for a hearty snack or a satisfying meal.
Heat vegetable oil in a pan over medium heat. Add chopped onions and sauté until softened and translucent.
Add ground beef to the pan with the onions. Cook, breaking it apart with a wooden spoon, until it is no longer pink and is fully browned.
Add the crushed beef seasoning cube, salt, thyme, curry powder, garlic powder, and chopped pepper to the browned beef. Stir well to combine all the seasonings evenly.
Add diced potatoes to the meat mixture and stir to incorporate. Cook for a few minutes.
Add diced carrots to the pan and stir them into the meat and potato mixture.
Ensure the meat filling is completely cooled before assembling the pies to prevent the pastry from becoming soggy or difficult to handle.
Do not overmix the pastry dough; mix just until it comes together for a tender, flaky crust. Overmixing can result in a tough crust.
Chilling the dough is crucial for easier handling and a better texture, as it allows the butter to solidify and prevents stickiness.
You can use a pot lid or a round cookie cutter to cut the pastry circles, aiming for a consistent size.
The egg wash not only gives the pies a beautiful golden-brown finish but also adds a slight sheen to the crust.
Poking holes on top of the pies helps steam escape, preventing them from bursting during baking and ensuring a crisp crust.
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