Meat pie – never dying classic

MEAT PIEYou’ll need:
-for pastry: water, flour, butter, egg (to brush before baking)
-for filling: mince meat, bacon, onion, carrot, tomato paste (optional), garlic, spices and herbs of your choice (we used nutmeg, cumin, coriander, fresh thyme and parsley)

Finely chop the onion and garlic. Fry them on 1 spoon of butter till transparent, add grated carrot and tomato paste. Fry it for a minute, than add chopped bacon, fry for 30 sec – 1 min, add mince meat and spices and fry until cooked (light brown). A minute before ready add chopped parsley.
Put the filling aside. Pre-hit the oven on 200C.
Make the pastry. First mix 6 table spoons of butter with all the flour and a pinch of salt until it looks like bread crunches. Add water and mix good. When it looks thick and nice, separate 1/3 of it. The other 2/3 pastry roll in shape and size to cover your pie plate. Put all the filling on it, roll the other 1/3, cover the pie and press the edges together. Fill free to decorate it any way you want (we used just a simple fork to make the ornaments). Brush the pie with an egg and send to the oven for 30 minutes approximately.
You’ll get a thin-crusted amazing pie, easy to make and your family will definitely ask for it again:)
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2 thoughts on “Meat pie – never dying classic

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