Pastry for meat pies
Pastry for meat pies

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pastry for meat pies. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

English meat pies are beloved all over the world! English pasties, or beef patties), are meat-filled turnovers. This tasty treat is said to originate from Cornwall, England.

Pastry for meat pies is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pastry for meat pies is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pastry for meat pies using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pastry for meat pies:
  1. Get 1/3 cup water
  2. Make ready 1/4 pound lard
  3. Take 2 cup all purpose flour
  4. Make ready 1 tablespoon milk
  5. Take 1/2 teaspoon salt
  6. Make ready As needed flour for dusting

Eliminate the guesswork and get the results you want, every. See more ideas about Cooking recipes, Meat pie, Recipes. A simple recipe made from meat and vegetables baked inside pastry dough. Serve for lunch or dinner with brown gravy.

Instructions to make Pastry for meat pies:
  1. Heat till the lard has melted.
  2. Heat the milk, lard, water, and salt.
  3. Add lard mixture to the flour and incorporate well.
  4. Roll out the dough.
  5. Dust with a bit of flour to keep from sticking. Use right away.

We have hundreds of meat pies to choose from. Find all of your favourite recipes for meat pies here - from a classic steak and kidney pie to a flaky puff pastry chicken and leek pie. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when. The top countries of supplier is China, from.

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