Cumin-flavored Beef Salty Pie
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
I have never figured out what the cumin-flavored barbecue sauce can be used for. When I was making that salty pie, I suddenly got an idea. Cumin and beef go well, right? Why don't you have another salty pie while there is the last bit of beef filling?
This time, the salty pie wants to add a cover, the kind that is woven into a grid one by one. Later, I searched around and found that almost all of these woven into lattices were fruit pies. The limited number of salty pie with lids that I found were all covered in one piece of dough. Uh~ or just cover the whole dough, it will save trouble. . . .
I randomly found some onions and carrots to match with beef filling, and the egg cream left over from the previous salty pie was also used. However, it is a little regretful to pour the egg and milk liquid, is it a bit too much? Or shouldn't you use egg-milk at all? The custard that was almost full to the upper edge of the pie crust obviously affected the kneading of the dough. After a lot of hard work, there are still cracks everywhere. It looks reluctant, so let's bake it. I was worried that it would be baked until the juice overflowed. However, the situation seems to be much better than expected. There is no horrible overflow of the soup, on the contrary, the high temperature solidifies the egg and milk, and also makes the dough stick together. Only at the center opening, the gravy spurts out with the heat, flowing on the surface of the pie crust.
The pie crust brushed with egg wash is roasted to a golden color and looks very fragrant. . . . "
This time, the salty pie wants to add a cover, the kind that is woven into a grid one by one. Later, I searched around and found that almost all of these woven into lattices were fruit pies. The limited number of salty pie with lids that I found were all covered in one piece of dough. Uh~ or just cover the whole dough, it will save trouble. . . .
I randomly found some onions and carrots to match with beef filling, and the egg cream left over from the previous salty pie was also used. However, it is a little regretful to pour the egg and milk liquid, is it a bit too much? Or shouldn't you use egg-milk at all? The custard that was almost full to the upper edge of the pie crust obviously affected the kneading of the dough. After a lot of hard work, there are still cracks everywhere. It looks reluctant, so let's bake it. I was worried that it would be baked until the juice overflowed. However, the situation seems to be much better than expected. There is no horrible overflow of the soup, on the contrary, the high temperature solidifies the egg and milk, and also makes the dough stick together. Only at the center opening, the gravy spurts out with the heat, flowing on the surface of the pie crust.
The pie crust brushed with egg wash is roasted to a golden color and looks very fragrant. . . . "
