Meat pies

Meat pies


Meat pies

The ingredient of Meat pies

  1. 40ml (2 tablespoons) vegetable oil
  2. 2 onions, finely chopped
  3. 2 garlic cloves, overwhelmed
  4. 2kg pork mince
  5. 8 tablespoons undeniable flour
  6. 750ml (3 cups) Massel pork inventory
  7. 8 tablespoons tomato puree
  8. 100ml (five tablespoons) Worcestershire sauce
  9. 40ml (2 tablespoons) soy sauce
  10. 2 teaspoons dried combined herbs
  11. four sheets puff pastry
  12. four sheets shortcrust pastry
  13. 2 eggs, crushed
  14. Tomato sauce, to serve

The instruction how to make Meat pies

  1. Heat the oil in a massive saucepan over medium warmth. Add the onion and cook dinner for 5 minutes, stirring to save you it from catching. Add the garlic and beef and cook for a in addition 15-20 minutes until the beef has absolutely browned. Stir inside the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cowl and prepare dinner for 20-25 mins, stirring once in a while to interrupt up any lumps. Set apart to cool absolutely.
  2. Preheat the oven to a hundred ninetyu00b0C.
  3. Cut each pastry sheet into 4 equal squares, then use the shortcrust pastry squares to line the bottom and sides of the tart pans (you may need to stretch the pastry barely to ensure the interior of the pan is absolutely protected. Add the meat filling, then top with the puff pastry squares, pressing the rims nicely collectively. Use a pointy knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges collectively to seal. Brush each pie with the egg and transfer to two massive baking trays. Bake in the oven for 25 mins till cooked and golden. (Depending on the size of your oven, you can need to cook dinner the pies in batches.)
  4. Serve with tomato sauce.

Nutritions of Meat pies


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