Pastry for meat pies. Put the flour in a mixing bowl. Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Empanadas, or beef turnovers, are discs of pastry packed with meat.
Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, pastry for meat pies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Pastry for meat pies is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They're fine and they look wonderful. Pastry for meat pies is something which I've loved my entire life.
Put the flour in a mixing bowl. Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
To get started with this recipe, we must first prepare a few components. You can have pastry for meat pies using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pastry for meat pies:
- {Make ready of water.
- {Get of lard.
- {Prepare of all purpose flour.
- {Make ready of milk.
- {Get of salt.
- {Make ready of flour for dusting.
Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. The pork adds a little fat so this will help to keep the pie succulent and moist. For the pastry, I have used our Lovefoodies Shortcrust Pastry recipe.
Steps to make Pastry for meat pies:
- Heat till the lard has melted..
- Heat the milk, lard, water, and salt..
- Add lard mixture to the flour and incorporate well..
- Roll out the dough..
- Dust with a bit of flour to keep from sticking. Use right away..
This, in my opinion, is by far the best pastry to use for making this meat pie. The pastry is light and crispy, a little flaky and buttery. Natchitoches (pronounced Nack-uh-dish) Meat Pies, stuffed with meaty filling and surrounded by a flaky pastry crust, are a Louisiana specialty, hailing from the Central Louisiana town of Natchitoches. They're similar to an empanada with slightly different seasonings and close to a tourtiere, too. In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain.
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