Pie yeast puff pastry with meat. Pie with meat from puff pastry. Features of preparation. Chicken pie with puff pastry.

Before each test run, make sure the dough is cold. There must be layers! Please and thanks! Heat the oil in a frying pan and fry the onions, carrots and potatoes for 5 minutes over medium heat. Add flakes, thyme, curry and ingots to the chopped red pepper and continue to fry the onions, potatoes and carrots for another 3 minutes. Add beef beef   in vegetables for vegetables and continue to mix the mixture so that ground beef does not stick together. As soon as the meat is cooked and turns from pink to brown, add to the bell and continue stirring for 3 more minutes. Set aside and allow to cool completely before filling the dough. To fill the cookies, simply place about 2 tablespoons of the finished filling on half the round dough. Brush the edges with water and fold the second half of the filling. Seal the cakes by gently pressing the fork or grasping the edges with your fingers. Place on an aligned baking sheet and repeat with the remaining dough and filling. You can iron the pies with a beaten egg.





At this point, try the mixture and season the salt to your liking. . Any meat pie recipe using this method should provide a guaranteed stable and flaky crust of meat pie!

Put the stuffing in a saucepan and add cumin powder and coriander, turmeric powder, salt, pepper, garlic, ginger, lemon juice, chili and some fresh coriander. Turn on the heat and mix until the cooking starts, and all moisture evaporates. After completely drying, pour it into a bowl.

In the same pan you used for drying the mince, put a spoonful of oil and lower the flame until the butter melts. Add the onions and fry until they are soft. Add a little turmeric powder to paint them a little. Once the onion has softened, pour the dried mince back into the pan. Stir it with the onion until it is well combined. Give this cook 5 minutes or so, stirring constantly, so that the mince does not stick. Turn off the fire as soon as you find that the stuffing is high enough that it begins to stick to the bottom of the pan.

Squeeze a little lemon and sprinkle a little on Garam Masala, a little black pepper and fresh chopped coriander. Allow this mixture to cool completely. If you use ready-to-use individually sized puffs confectionery, then there is no need to reduce them. Roll out the squares flat, and then pour out part of the mixture.

Meat pie with cheese

Before you curl up to close the square, pour a little egg white onto the stuffing that is in the biscuits. This will join the ball together, so that it does not fall out and become messy with food. Fold the square diagonally to form a triangle, and then press the edge of the end of the plug to make it beautiful.

Several times poke the top of the cake with a fork to let out air to flow out during baking. Before baking, peel the tops of the pies with beaten egg yolk to give them a nice golden color. Preheat the oven to about 175 degrees Celsius before putting a greased tray in it. Let them bake for about 25 minutes to half an hour, depending on the size of your pies. You can adjust and lower the heat if you want them to bake longer, so that the end result is more crispy.

This pie was soft, crunchy, peppery, tasty, filled with meat and sauce. The bark was softer than the bark of the chicken pot. You can pull it out of the baking container and hold it in your hands, if you so choose. And even a gourmet brand, which can not be called in the Chelsea market, is actually not that good, its bark is too hard and dry. Fortunately, she simply unpacked and was able to share a meat pie recipe with her favorite bakery in Sydney, Burke Street.

Marg also adds curry powder to her pies, which also sounds good. In truth, you can stuff these pies with something as soon as you understand the basic recipe. In addition, the amount was for, for example, 12 pies, which is very much - even for my two girls and me to deal with. Next comes puff pastry, and then a short crust. Add the vinegar, Worcestershire sauce, salt and pepper and cook over low heat for an hour or so. Remove the meat and allow the broth to thicken. Add the cornstarch mixed with a little water, and mix to thicken. Once the mixture thickens, add the meat back and try to see if you like it. If not, adjust to your own tastes! Set in place to the side to cool. Then put your pies together and bake! Use soap to wash eggs to glue the top and sides together and lightly coat the upper bark. Dry the hole in the upper crust so that the steam can escape. Bake for about 35 minutes!

• Place olive oil   and onions into a pot.
• Add the meat and dip it.
• Add water until it closes the meat by an inch or so.
• Bring to a boil and brush off the refuse on top.
• Preheat the oven to 375 degrees.
• Deploy a short crust and fill the individual pie casks.
• Add the filling.
• Cut the puff pastry for the top.

How about a pie recipe with a melt crust in your mouth? An irresistible combination of tender beef, melting onion and rich sauce, topped with a light puff test lid. Rosemary twigs, bruised 500 g packet of puff pastry 1 medium egg, beaten, glazed. Heat 1 tbsp. butter in a saucepan and fry the onions for 10 minutes or until golden brown. In the same pan, chew the beef in batches until brown color , using the rest of the oil as needed. Add the flour to the pan and cook for 1-2 minutes until brown. Return the onions and beef to the saucepan, add the hot rod and rosemary and season with salt and freshly ground black pepper. Cover and bring to a boil, then cook in the oven for 1½ hours or until the meat becomes tender. About 30 minutes before the end of cooking time, lightly clean the work surface with flour and roll out the puff pastry. Cut out the lid with a 1-liter deep cake or four 300-ml dishes. Apply on a baking sheet and refrigerate for 30 minutes. Pour the beef mixture into a cup or dishes with cake, peel the edge with water, then put the top dough cover and lightly press down to seal the cake. Lightly draw the top with a small sharp knife and a brush with a beaten egg. Place the dish on a baking sheet and return to the oven for 30 minutes or until the dough rises and becomes golden. Chicken season to taste and fry for 5-8 minutes until golden brown, sometimes turning. You may need to do this in two batches, depending on the size of your pan. Add the onions, mushrooms and thyme, then fry on high heat for another 3 minutes, until the onion starts to color. Toss the flour in a saucepan and cook, stirring, for 1 min. From the pans from the heat, gradually mix or whisk in the stock, then milk, and then add the chicken back to the pan. Bring to a boil, then boil for 30 minutes. Pour the filling into a large cake or pastry with a lip and leave to cool. On the flour-padded surface, rotate the dough to a thickness of two 1-pound coins. Cut a long strip wide, like the edge of a pie cup, and, using a little egg, fasten on the edge of the pie cup. Brush with egg, then lift the rest of the dough over the cake, using a sliding pin to help. Gently press the edges with your fingers and cut with a sharp knife. Brush lightly with the egg for glaze, then bake for 30 minutes or until the cookie is up and dark golden brown. If you use pigs, cover them in boiling water for 20 minutes, then squeeze out, but rinse with water. Heat half of the oil in a large saucepan, brown meat is really good in batches, then set aside. Add the onions and carrots to the pan, adding a little oil, then simmer for 5 minutes before staining. Add impregnated mushrooms, sift for another 1 minute, then scatter the sugar and flour, stirring until the flour turns brown. Pour in the liquid for the ale, rod and pork, discarding the last few drops. Season the stew, season with herbs and bring everything to boil. Cover and place in the oven for about 2 hours until the meat becomes very soft. While the stew is cooking, heat a drop of oil in a frying pan and bake bacon for 3 minutes until crisp. Raise the heat, add mushrooms and cook for 4 minutes until golden brown. Remove from the heat and, when the stew is cooked, draw them. Leave everything to cool completely - even better, do it 2 days in advance and keep it in the fridge, as the cake will be better if the filling is cold-cold when added. It can also be frozen for up to 3 months and thawed when necessary. Make a dough for 2 days before you want to collect the cake. Melt the flour and fat, or butter, together with a generous pinch of sea salt until fully combined, then add up to 200 ml of ice water to make a soft dough. This can be done in a food processor, if you want. Knead the dough, then wrap in a film and leave to rest in the refrigerator for at least 1 hour. Cookies can be cooked for 2 days ahead and stored in a refrigerator or frozen for up to a month. Cut a third off the dough and set aside. Roll the dough into a thick circle that will easily level the pie with a ledge, and then line the tin. Add the beef to the dish using a slotted spoon to leave a little gravy in the container, since you do not want too much sauce in the pie. You want the filling to be slightly higher than the edge of the dish. If you have too much, put it off. Roll out the remaining dough until thick, large enough to cover the dish. Brush the edge of the dough in a dish with egg yolk, and then cover with a lid for dough. Thoroughly clean the upper part of the egg. Make a few small slits in the center of the cake, place on a hot baking sheet, then bake for 40 minutes until golden. Leave the cake for 10 minutes while you heat the sauce remaining in the container. Serve the pie at the table with a jug of sauce and a large heap of something green and leafy.

• Climb and put aside.
• Heat the oil in a large skillet with non-stick coating.
• Pick up the chicken on a plate and dip the bacon into a saucepan.
• Tilt the meat and any juices back into the pan and cook everything you need.