1. Cut cooked beef into small pieces, mince onion
2. Tricholoma all 4 petals
3. Add flour to water and mix thoroughly to form a roux
4. Heat the pan and melt the butter on a low fire, then add the onion and stir fragrant
5. Add the mushrooms over medium heat and continue to fragrant
6. Add beef and stir fry
7. Add flour, water and appropriate amount of water, pepper, chicken stock, a little salt and stir well
8. When the soup is thick, turn off the heat, add the shredded cheese, and stir evenly with the corn and peas
9. Add fillings to the container until it is 8 minutes full, brush with egg wash around the bowl, and preheat the oven to 180 degrees
10. Take a piece of meringue and cover it and press it for 4 weeks to make the pie crust and the egg mixture stick together. Use a knife to make a small cut in the middle to deflate, and brush with the egg yolk.
11. Bake at 180 degrees in the oven for 10 minutes until the pie crust is golden brown and crispy
Tips:Green peas and corn can be omitted. Increase the amount of meat and mushrooms so that there is no salt in the filling. The chicken soup cubes and cheese have a salty taste. If the taste is heavy, add salt appropriately.
Adjust the time and heat according to the firepower of your own oven.
Different fillings can be added according to the method, such as: seafood, chicken, etc.
