Is a shell just a vessel meant to hold something more divine or the outside is equally important? Let’s make a meat pie to find it out!

As I lately have some time, I had been looking on the web a few days ago. In need of new, intriguing thoughts, inspiring meals that We have never tested before, to amaze my loved ones with. Looking for a long time yet couldn’t come across lots of interesting stuff. Right before I thought to give up on it, I stumbled on this fabulous and easy treat by chance on Suncakemom. The dessert looked so scrumptious on its image, that required quick actions.

It absolutely was not difficult to imagine how it’s created, how it tastes and just how much boyfriend is going to want it. Mind you, it is quite simple to please the man in terms of treats. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the site and simply followed the step by step instuctions that were combined with great photos of the process. It just makes life less difficult. I can suppose it’s a bit of a hassle to shoot photos in the midst of cooking in the kitchen because you normally have sticky hands therefore i genuinely appreciate the time and energy she placed in to make this blogpost .

Having said that I am empowered presenting my personal recipe in the same way. Many thanks for the concept.

I had been tweaking the initial recipe create it for the taste of my loved ones. I’ve got to say that it was an incredible success. They enjoyed the flavour, the thickness and loved getting a delicacy like this in the middle of a busy workweek. They basically requested even more, more and more. So the next time I am not going to make the same mistake. I’m gonna multiply the volume to keep them happy.

This Meat Pie is from SunCakeMom.



Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.

Mix in salt, black pepper and tomatoes then reduce the heat to medium/low and stir fry until the onion starts to caramelize for about 10 – 20 minutes.

Mix in the paprika, garlic and ground meat.

Increase the heat and brown the meat evenly. That should take about 5 minutes.

Add the optional red wine and water.

On medium heat reduce the amount of liquid to about half or less.


The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn’t that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.

If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.

Cut out the lids too.


Fill the dough up with the filling.

Place the lid on and close it by pressing around the edges. Try to seal it tight.

Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 – 40 minutes.

Sometimes they stick to the side of the baking form a bit but with a gentle prying they come out nicely.