Meat Pie, Southern Version Popular Recipes

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Meat Pie, Southern Version

"One of my family's favorite consolation foods is the lowly meat pie. Lowly? It's clearly full of flavor and, if made right, looks scrumptious as nicely."

Ingredients :

1 pound floor pork
1/2 pound ground red meat
1 huge onion, chopped
1 inexperienced bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 huge baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped sparkling parsley
1 teaspoon Worcestershire sauce
salt-free seasoning mixture to flavor
salt and pepper to flavor
2 beef bouillon cubes
1 cup warm water
2 cups shredded slight Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Instructions :

Prep : 40M	Cook : 10M	Ready in : 1H40M

Preheat an oven to 350 levels F (one hundred seventy five degrees C). Spray a 9x13-inch dish with cooking spray.
Heat a large nonstick skillet over medium-high heat and stir inside the ground beef and floor beef. Cook and stir till the meat is crumbly, lightly browned, and no longer crimson. Drain and discard any excess grease. Stir within the onion, bell pepper, and celery. Cover and reduce the warmth to medium; prepare dinner, stirring regularly, until the veggies have softened and the onion is translucent, about five mins.
Make a nicely inside the middle of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then combination the garlic with the meat aggregate. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
Dissolve the bouillon cubes in the warm water in a bowl, and pour it into the beef aggregate; blend well. Bring to a boil, lessen the warmth to low, cover, and simmer until the carrots are smooth, 10 to fifteen minutes.
Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the edges of the dish. With a slotted spoon, switch the meat into the crust and unfold calmly. Avoid adding liquid to the pie. Top with Cheddar cheese.
Whisk together the egg yolk and 1 tablespoon water. Brush the rims of the lowest puff pastry sheet. Lay the second one sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the floor with egg wash and pierce with a fork numerous instances to vent the crust.
Bake within the preheated oven till the pastry is golden brown and the filling is effervescent, about 50 mins. Check after 15 minutes to save you over-browning (tent with aluminum foil, if important). Remove the pie from the oven and let stand for 10 mins before serving.

Notes :

I use a Pyrex® dish and bake it with the convection placing of my oven. If you use a convection oven, lower the baking temperature to 300 ranges F (150 stages C). Tent the pie with a sheet of aluminum foil at some point of the baking time. Remove the foil over the last 5 to 10 minutes of baking to brown the crust.
To make this dish ahead of time, permit the filling to chill before assembling the pie. Refrigerate before baking, or freeze it, properly-wrapped in aluminum foil. Store up to at least one month. Thaw before baking, or boom the baking time via approximately an hour.
Reynolds® Aluminum foil may be used to hold meals wet, cook it flippantly, and make smooth-up less complicated.

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