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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.
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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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