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Meat pie

Meat pie


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We clean the onion, wash it and cut it into small pieces and put it to harden in hot oil. Wash the pepper and cut it into small pieces and put it with the onion, add the washed and chopped mushrooms and leave for a few minutes. Add the minced meat, let a few miracles take their aromas from the vegetables and quench everything with white wine, add salt, pepper. Let the wine half evaporate and add the tomato juice, let it simmer until all the juice decreases. When it is ready, leave it to cool and when it has cooled, add 3 eggs and semolina, mix well to incorporate all the ingredients well.

In a pan grease with a little oil and place a sheet of puff pastry, over the pasta we place the meat filling and over the meat another sheet of puff pastry, grease with beaten egg and bake over medium heat.



Meat pie & # 8211 Dukan recipe

The meat pie in the Dukan version is a recipe that can be eaten with confidence by those who are not on a diet, as it is delicious and filling, an ideal option for the package at school or work.

What are the ingredients we need:

  • 4 eggs
  • 200 g defatted cheese
  • 6 tablespoons bran
  • 2 tablespoons wheat bran
  • 1 teaspoon brandy flour
  • 1 pinch of salt
  • 1 sachet of dry yeast
  • spices
  • 200 ml defatted yogurt
  • 500 g minced meat (beef or chicken)
  • green onions
  • salt
  • pepper
  • garlic
  • dried thyme
  • paprika
  • 1 tablespoon tomato sauce (optional)

How to prepare Dukan meat pie:

Put the minced meat in a pan, along with the rest of the ingredients in the list for the filling, lightly fry it enough to change its color, then leave it to cool.

Prepare the dough, mixing with a whisk or a mixer first the liquid ingredients (eggs, yogurt) then add the skim cheese and the rest of the ingredients.

Let the dough hydrate for about 15 minutes, during which time we prepare a tray, lining it with baking paper.

Pour half of the dough into the pan, put in the oven on low to medium heat for about 10 minutes, until you notice that a crust forms on top, then remove the pan and add the meat filling.

Pour the second half of the dough over the meat, level with a spatula and put back in the oven, over medium heat, for 15-20 minutes, until the pie acquires a beautiful golden color.

Remove the pie from the pan on a grill and let it cool slightly.

Note: The pie is removed from the tray, as the baking paper tends to get wet due to condensation, and the pie will soften very hard at the base.


Method of preparation

In a frying pan, fry the finely chopped onion and garlic in Unisol oil.

Add the minced chicken and after the mixture has penetrated, add 100ml of water, the 2 tablespoons of tomato paste and leave on the fire for 10 minutes until the meat penetrates well.

After the water has dropped, remove from the heat and leave to cool for about 10 minutes, then add the eggs, spices and finely chopped greens.

In a round tart pan, greased with Unisol oil, we place the first sheet of pie, so as to cover the walls of the tray, then cut the excess dough.

Gently prick the dough from the tray with a fork and add over the meat composition. We place on top of the second sheet of dough, which can be cut into different fancy shapes.

On top, grease the pie with egg yolk mixed with a little oil and put the tray in the oven heated to 180 ° C for 30-40 minutes.

Copyright Bunge Romania SRL 2017 All rights reserved.

Consumer Phone: 08008 BUNGE (0800 828 643), Monday - Friday: 9: 00-17: 00


Meat pie / Cornish pasty

Cornish pasty is a British pie filled with meat and vegetables. It has a specific, closed shape that keeps the contents well. The dough is a simple one, with flour and butter, although there are other variants such as dough with margarine, which is more crumbly, and dough with lard, which is the traditional one. I chose to make dough with butter. Any kind of meat is used for the filling, although beef is the traditional and most common option. Vegetables are the basic ones & # 8211 onions, carrots, parsnips, potatoes and most importantly, turnips. It's a vegetable I don't use, but I've come across it here in the UK. The filling is raw and baked with the dough. Cornish pasty is a very simple but tasty dish or snack if you want. It is found everywhere in the UK, especially in the Cornwall area of ​​England, where it is said to come from, although it has not been officially established that it is from here.

In the 17th-18th centuries, this pie became very popular among Cornwall miners. It could be easily transported to work and eaten easily by hand. She was also full enough for a worker's lunch. That's about the history of the pie. I don't know more.

When I traveled to Cornwall last year, I found many shops selling Cornish pasty, all award winning, and boasting the oldest or best recipe. I tried a few, and found that they can be made with puff pastry, in the super fast version, but they all have about the same taste. I didn't make a big difference between the pies tasted there. I don't know who has the best recipe, but I know that I started to love this cute and tasty pie. It is easy to make at home and even easier to eat. It's best when it's fresh out of the oven. The filling options are at your choice. You can make them spicy or vegetarian, with the addition of peas or whatever other vegetables you like. Freeze well uncooked and can be baked directly from the freezer. Life saver!

ingredients

for 12 pies

400 gr. White flour
200 gr. cold butter, cubes
a pinch of sea salt
cold water enough to bind the dough

700 gr. minced beef
500 gr. diced vegetables (mix of onions, carrots, parsnips and leeks)
salt pepper

Preparation time: 30 minutes + 30 minutes cooling time for the dough

Baking time: 45-55 minutes

Method of preparation

We make the dough first. In a bowl, weigh the flour and salt. Add the butter and rub it with the flour with your fingers. We form crumbs until we no longer have large pieces of butter. Add a little water to gather the dough and form a ball. Refrigerate for 30 minutes.

After 30 minutes, portion the dough into 12 balls of 60 grams. Roll with a floured rolling pin, on a lightly floured surface to obtain a thin, almost transparent dough.

For the filling, we have in a bowl the meat mixed with vegetables, salt and pepper. Weigh 100 grams for each pie. To give the Cornish pasty its specific shape, we need to put a little flour on the dough and wet the edges. We put the filling in the middle and raise the edges. We glue them well and then push back and forth with our fingers to give them a wavy shape. It looks to me like a dinosaur. The pie can also be closed on one side, not just on top.

To better understand, I made a video. I had a lot of fun at home, but I also had emotions. This is my first video on the blog.

Grease each pie with beaten egg before baking. It can be frozen and baked later.


Method of preparation

In a frying pan, fry the finely chopped onion and garlic in Unisol oil.

Add the minced chicken and after the mixture has penetrated, add 100ml of water, the 2 tablespoons of tomato paste and leave on the fire for 10 minutes until the meat penetrates well.

After the water has dropped, remove from the heat and leave to cool for about 10 minutes, then add the eggs, spices and finely chopped greens.

In a round tart pan, greased with Unisol oil, we place the first sheet of pie, so as to cover the walls of the tray, then cut the excess dough.

Lightly prick the dough from the tray with a fork and add over the meat composition. We place on top of the second sheet of dough, which can be cut into different fancy shapes.

On top, grease the pie with egg yolk mixed with a little oil and put the tray in the oven heated to 180 ° C for 30-40 minutes.

Copyright Bunge Romania SRL 2017 All rights reserved.

Consumer Phone: 08008 BUNGE (0800 828 643), Monday - Friday: 9: 00-17: 00


Meat pie

I like two things about meat pies first that they can be eaten both hot and cold and the second, it cooks very quickly. I'm not saying that they are cheap, you will probably find out if you decide to try the recipe :).

Pork pie can be served as a hot or cold appetizer, dinner, lunch or you can pack it for service because it is very consistent.

Let's see the recipe, I don't have time to talk too much, x, y, z are waiting for me, chores around the house :)

  • 1/2 pack puff pastry (the one with two large sheets)
  • 1/2 kg of minced pork
  • 1 small onion
  • 1 egg + 1 egg to grease on top
  • 60g casacaval
  • salt, pepper, sesame seeds
  • a little bit of oil

1. Heat a little oil in a pan, then add the cleaned and finely chopped onion. Let it harden a little then add the pork. Mix and crush well with a fork so that no meat is formed. Let it cook over low heat and when the juice has dropped and the meat has started to brown, season with salt and pepper. I like to make it so simple but you can add a little thyme or oregano or a garlic powder.

Let it cool a bit and add the egg and grated cheese.

2. Let the dough thaw at room temperature and then spread it a little with the rolling pin.

3. Preheat the oven to 200g C.

4. Place the meat in the middle, cut the dough as in the photo and then wrap the pie. First the edges go up and down, then form the braid by adding a strip of dough.

Put the pie in a tray lined with baking paper then grease it with beaten egg with a little salt and sprinkle sesame seeds on top.

Bake for 30 minutes until nicely browned.

Let it cool a bit and then cut it into slices.

Serve with yogurt. It's delicious! (stop thinking about calories :))

And the recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cut the kidney and meat into cubes, put them in a bowl and cover them with flour, mix them well to "dress" and put them in the hot pan with a little oil.

After a few minutes, when the meat changes color, add the chopped carrot, coarsely chopped onion, greens, bay leaves, etc.


add hot water to cover them and let it boil over low heat, simmered for about an hour and a half-even 2.

After an hour and a half, the sauce is already low, thickened, the meat tender


Turn off the heat, set the pot aside to cool, remove the sticks and leaves from it.

Spread the dough nicely and evenly, put the shapes on top and cut with a knife around them, taking care to leave a dough edge larger than the surface of the bowl.


After cutting, we make a hole in the middle, because that's where the baking filling will breathe.


Now fill the dishes and let them cool.


We turn the edges of the dough into leaves, we press lightly with the blade of a knife.

Put the large sheet directly over the meat, glue the leaves, make a few slices and grease with egg.


For the individual ones, we press the outer edges well, not before greasing the "mouth" of the vessel with yellow, we grease the face.


Meat Pie - Recipes

Don't know what to take in the next few days at work? We recommend the meat pie. If the mixture you fill it with has more beef and less pork, it can be eaten cold.

What do you need for a tray (picture 1)
& # 8211 a packet of Morarița puff pastry dough
& # 8211 400 gr minced beef mixture with pork
& # 8211 3 small onions
& # 8211 4 eggs
& # 8211 salt, pepper, thyme, parsley
& # 8211 cooking cream (32% fat)
& # 8211 unt

Work plan:
& # 8211 to fry finely chopped onions (picture 2)
& # 8211 when the onion has softened, add the meat (picture 3). Season (picture 4)
& # 8211 after the composition in the pan has hardened, drain it and put it in a large bowl, where we mix it with two eggs (picture 5)
& # 8211 grease a pan with butter (picture 6)
& # 8211 we place the first sheet (picture 7), over which we spread the meat (picture 8). Cover with the second sheet (picture 9)
Beat the other two eggs and mix them with the cooking cream (picture 10). We get a sauce with which we grease the pie, on top (picture 11)
& # 8211 put in the oven for about 30 minutes (picture 12)
& # 8211 good appetite! (picture 13)

Preparation time: 50 minutes
Price: 25 lei (may vary depending on where you take the ingredients)


Meat pie

I don't think I'm the only one who feels that sometimes we go between the same dishes, leaving some recipes to gather dust on them.

A few nights ago, a nice mother was asking me for the recipe for the meat pie, which I had posted earlier, on the self-diversification group. The moment that refreshed my memory, I didn't make this pie for a long time, even though the girls were crazy about it. So, last night, after work and after Bocănilă took the portion of the tissue, I got to work. It is made very quickly and easily, and I'm not talking about taste anymore.

  • 250 gr flour
  • 100 ml milk / warm water
  • 85 ml oil
  • 1 teaspoon baking powder

Put them all together, the result is a fluffy, non-sticky dough. If it is sticky add 1-2 tablespoons of flour, but no more.

  • 500 gr minced meat
  • 1 finely chopped onion
  • Ground pepper
  • 50 gr cream
  • 2 eggs
  • 1 tablespoon semolina / breadcrumbs
  • 2 cubes of bone broth (I frozen in ice packs)

The minced meat, together with the finely chopped onion and the soup cubes, are put in a pan, over low heat until it changes color and the liquid evaporates, then it is left to cool while we prepare the dough. Beat the 2 eggs well with the cream, stop 2 tablespoons for greasing on top, and put the rest over the meat, when it has cooled. Season to taste, I just add pepper to this miracle.

The dough is divided in two, two circles are stretched, to which we give the shape of the tray (I made rounds). I put the first sheet of dough, the spoon of breadcrumbs / semolina then the meat, and at the end again the dough. Grease with the rest of the beaten egg with cream, sprinkle with sesame seeds, then in the oven at 200, about 30 minutes (turns golden).

For the girls' amusement, I made & # 8222tele & # 8221, as the little girl says.


Irish meat pie

Put the flour in the mixer, add the diced butter and mix until the butter is incorporated into the flour and a crumb-like composition is obtained. Add water and continue mixing until a homogeneous dough is obtained.

Put the meat in a bowl and add the 2 eggs and vegetables, finely chopped.

Season with salt and pepper and mix.

Sprinkle flour on the board and place the dough on the table. Knead lightly until very elastic. When ready, refrigerate for 20 minutes.

Then cut 1/3 of the dough and set aside.

The rest of the dough is spread as thin as possible and cut with a saucer, into discs 10-15 cm in diameter, discs that are placed in a tray greased with oil and lined with baking paper. Spread the preserved dough and cut smaller discs, the diameter of a glass.

Place a spoonful of filling on the discs in the tray. Cover the meat with smaller discs. Roll the edges of the bottom discs so that the filling cannot come out during baking.

Grow the pies and grease with beaten egg.

Place the tray in the preheated oven at 180 ° C. Bake for about 60 minutes.


Pie with vegetables and meat

In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm water and leave to rise for about 10 minutes.
Put flour in a bowl and mix with salt, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water. At the end add a tablespoon of olive oil. We finish kneading when the dough no longer sticks to the fingers.
Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for about 1 hour.
During this time we take care of the filling. We start by cleaning the vegetables. Chop the onion and pepper and heat them a little in oil. Add the grated carrots and cook for about 5 minutes. Finely chop the tomatoes, add them at the end and let them cook for another 2-3 minutes.
Remove from the heat, pour into a bowl and leave to cool.

In the same pan, put the meat to harden (no need to add oil). Stir to cook well then take off the heat and add it over the vegetables.
When the mixture has cooled a little, add salt, pepper, dried parsley and two eggs and mix well.

Line the work table with flour and roll out the dough in a round shape. The circle should be slightly larger than the tray. Place the dough in a pan greased with butter, grease the dough with chili sauce, pour the filling and level, then pull the edges of the dough over the filling. Grease the edges with egg yolk.

Put the tray in the preheated oven at 180 degrees for about 35 minutes, until it browns nicely on top.

Slice and serve hot or cold (I really like cold).
Great appetite!



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