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Meat Pies Recipe & Video

 

Meat Filling: Heat the oil in a large skillet, over medium high heat. Add the onions, celery, and carrots, and sauté until the onions are translucent and the carrots and celery are tender crisp. Add the garlic and sauté about one minute. Add the ground beef and pork and sauté until the meat is cooked through. Then stir in the Worcestershire Sauce, tomato puree, thyme, and cayenne pepper. Season with salt and black pepper to taste. Add the beef broth. Finally, add the potato, and cook until the potato is tender (about 5 to 10 minutes). Transfer the Meat Filling to a bowl, stir in the parsley (if using), cover, and refrigerate until cold (up to three days).

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Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process (using the pulse button), until the mixture is crumbly (resembles coarse meal). Add about 4 tablespoons (50 grams) of the water and process (pulse) just until the dough is moistened and starts to clump together when pinched (it should not be a solid ball of dough). Add more water if needed. Turn the dough out onto your counter and gather into a ball, divide in half, and wrap each portion in plastic wrap. Place in the refrigerator to chill for about 30 - 60 minutes, or until firm enough to roll out. (The pastry can be refrigerated for two days or frozen for a month. If frozen, defrost in the refrigerator overnight before using.)

After the pastry has chilled sufficiently, remove one half and place on a lightly floured surface. Roll the pastry until it is about 1/8 inch thick. Using a 5 1/2 inch (14 cm) round cutter, cut out 6 rounds of pastry. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Place the rounds of pastry into the muffin cups. Cover and place the muffin pan in the refrigerator to chill the pastry (about 30 minutes).

 



 

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