- Pork450 Gram(s)chopped lean pork
- Beef675 Gram(s)ground beef
- Celery125 Milliliter(s)chopped celery
- Dough4 Piece(s)broken dough
- Onion2 Piece(s)chopped onions
- Clove Garlic1 Piece(s)minced
- CinnamonAs needed
- Parsley1/2 Cup(s)chopped
- Thyme1/2 Cup(s)
- Meat Broth180 Milliliter(s)
- Egg Yolk1 Piece(s)
- Milk1 Tablespoon(s)
- SaltAs needed
- PepperAs needed
Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy or keep it seasonal with autumnal game pie. They are popular in the United Kingdom, Australia, Europe, New Zealand, Canada, Zimbabwe and South Africa. So follow us to make the perfect meat pie.
Prepare the meat
Preheat oven to 37 ° F (190 ° C).
Blend, pork, beef, celery, onion, garlic, parsley, thyme cinnamon and nutmeg, cloves, salt and pepper in a saucepan. Pour the broth and mix well.
Cook mid-cut over medium heat for 30 minutes, stirring occasionally.
The mixture should not dry out, add some broth if needed, remove from heat and allow to cool. Go for 2 pie mussels with a dough.
Spread the cooled mixture in the 2 pie bases, cover with 2 other lowers.
Roll the rolling pin over the top of the molds to remove the excess dough, pinch the edges to weld them well.
Meat pie and final steps
Prepare a small decoration in the “scraps” of pasta, decorate the top of the dough and make small incisions in the top of the dough to allow the steam to escape.
Mix egg yolk and milk, brush the dough. Bake for about 45 minutes or until meat pies are golden brown.
You can try the chicken pie recipe.
If the dough is colored too quickly, cover with foil.
Freshly baked meat pie will keep for about 3 to 5 days