Monday, November 9, 2009

Meat pie (Traditional Maltese)

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This meat pie is one of my favourite dishes. Pies do involve quite some work to make, however you can prepare large portions which can be stored in the fridge and warmed again when required.

On my last dinner party I prepared the pies in one person bowls. The outcome was delicious and my in-laws did approve!

  • Puff pastry (Ghagina sfiljurata)
  • 1 onion
  • 2 garlic cloves
  • curry powder
  • a little mixed spice
  • 2 carrots
  • 400g minced meat or 200g minced meat & 200g corn beef/beef steak
  • 2 potatoes cut in cubes
  • chicken cube
  • 2 bay leaves
  • 1 can of peas or frozen peas
  • 1 boiled egg
  • 2 teaspoons corn flour
  • 1 egg
  • Some milk

Serves 3-4 persons

  • Cut and saute onion, garlic, carrot, semi-boiled potato (cut in cubes)
  • Add met
  • Add chicken cube, wine, water, peas, bay leaves and spices
  • Cook for half an hour
  • Make sure that the mixture is not too liquid. If so add 2 teaspoons of cornflour (or flour)
  • Add the boiled egg to the mixture
  • Let cool
  • Cover a bowl with pastry, add the mixture and cover the mixture with pastry
  • Cover pastry with a raw egg and some milk. The extra from the egg can be added to the mixture

  • Cook in an oven at 200 degrees Celsius
  • Leave 45-60 minutes in the oven or until the pie has a nice red colour

Recipe Origin
This recipe has been cooked by my mum for a long time. Ingredients change through times but the taste is always so good!

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