Deliciously Golden Minced Pot Pies: A Hearty Comfort Food Delight!
Prepare the Filling
- In a large frying pan or skillet, add 2 tablespoons of ghee or oil and place it over medium heat. Allow it to heat up until it shimmers slightly.
- Add 2 tablespoons of ginger garlic paste to the pan. Stir continuously for about 1-2 minutes until the paste is fragrant and slightly golden. Be careful not to burn it.
- Add 1 kg of minced meat (beef, chicken, or lamb) to the pan. Use a spatula or wooden spoon to break up the meat as it cooks. Cook for about 5-7 minutes or until the meat is browned and no longer pink.
- Once the meat is browned, add the following spices:
- 1 tablespoon salt
- 1 tablespoon chili flakes
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- Stir well to coat the meat with the spices. Cook for an additional 5-10 minutes, stirring occasionally. If the mixture looks too dry, add a small amount of water to keep it moist.
- Add 2 medium diced onions to the pan. Cook for about 5-7 minutes, stirring frequently, until the onions are translucent and softened.
- Stir in 1 cup of chopped boiled potatoes and 1 cup of peas. Mix well and cook for another 2-3 minutes to heat the vegetables through. Remove the filling from heat and let it cool completely in the pan.
Assemble the Pies
- While the filling cools, preheat your oven to 180°C (356°F).
- On a clean, floured surface, roll out your puff pastry sheets as needed. Cut out 4-inch round circles using a sharp knife or a pastry cutter. You will need two circles for each pie (one for the bottom and one for the top).
- Lightly grease individual pie pots or ramekins with a small amount of ghee or oil to prevent sticking.
- Take one puff pastry circle and place it in the bottom of each greased pie pot. Press it down gently to ensure it conforms to the shape of the pot. Use a fork to prick the bottom of the pastry to allow steam to escape during baking.
- Fill each pastry-lined pot with the cooled meat filling until it is about halfway full. If desired, add cheese cubes on top of the filling for extra flavor.
- Take another puff pastry circle and place it on top of the filling in each pot. Pinch and seal the edges of the top pastry to the bottom pastry, ensuring there are no gaps. Use a fork to crimp the edges for a decorative finish.
- Using a sharp knife, make a few small slits in the top pastry to allow steam to escape while baking.
- Beat one egg in a small bowl and use a pastry brush to lightly brush the egg wash over the top of each pie. This will give the pastry a beautiful golden color when baked.
- Sprinkle black and white sesame seeds over the top of the pies for added texture and flavor.
Bake
- Carefully place the filled pie pots on a baking tray and transfer them to the preheated oven. Bake for 45 to 50 minutes, or until the pastry is golden brown and puffed.
- Once baked, remove the pies from the oven and let them rest for about 10 minutes. This allows the filling to set and makes them easier to handle.
- Serve the minced pot pies warm, either as a main dish or as a hearty snack. Enjoy your delicious homemade creation!
MINCED PUFF POT PIES
Deliciously Golden Minced Pot Pies: A Hearty Comfort Food Delight! Bursting with flavor, each pie is filled with a savory mixture of minced meat, aromatic spices, and tender vegetables, all encased in flaky puff pastry. Perfect for cozy family dinners or as a satisfying snack, these pies are easy to make and even easier to devour! Topped with a golden egg wash and sprinkled with sesame seeds, they are as beautiful as they are delicious. Serve them warm, and watch as they become a favorite at your table!
Ingredients
1 kg minced meat (beef, chicken, or lamb)
Instructions
Prepare the Filling:
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- In a pan, heat the ghee or oil over medium heat.
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- Add the ginger garlic paste and sauté until fragrant.
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- Add the minced meat and cook until it changes color.
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- Stir in all the spices (salt, chili flakes, chili powder, garam masala, cumin powder, coriander powder, turmeric, nutmeg, and black pepper) and continue cooking until the meat is almost tender. Add water if necessary to prevent sticking.
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- Add the diced onions and cook until they become translucent.
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- Stir in the boiled potatoes and peas. Mix well and remove from heat. Allow the mixture to cool completely.
Assemble the Pies:
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- Preheat your oven to 180°C (356°F).
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- Cut the puff pastry sheets into 4-inch round circles (you will need two for each pie).
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- Grease individual pie pots with a little ghee or oil.
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- Place one puff pastry circle in the bottom of each pot, pressing down to seal it securely. Prick the bottom of the pastry with a fork to allow steam to escape.
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- Fill the pot halfway with the meat filling. If desired, add cheese cubes on top of the filling.
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- Place another puff pastry circle on top of the filling and seal the edges with a fork. Make a few slits on the top to allow steam to escape.
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- Brush the top of each pie with beaten egg and sprinkle with black and white sesame seeds.
Bake:
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- Place the prepared pies in the preheated oven and bake for 45 to 50 minutes, or until the pastry is golden brown and cooked through.
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- Once baked, remove the pies from the oven and let them rest for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 218.33kcal
- % Daily Value *
- Total Fat 13.21g21%
- Saturated Fat 4.51g23%
- Cholesterol 28.18mg10%
- Sodium 238.32mg10%
- Potassium 243.22mg7%
- Total Carbohydrate 21.64g8%
- Dietary Fiber 3.08g13%
- Sugars 2.65g
- Protein 4.58g10%
- Vitamin A 48.48 IU
- Vitamin C 14.5 mg
- Calcium 41.67 mg
- Iron 2.15 mg
- Vitamin D 0.1 IU
- Vitamin E 0.48 IU
- Vitamin K 9.93 mcg
- Thiamin 0.18 mg
- Riboflavin 0.14 mg
- Niacin 1.73 mg
- Vitamin B6 0.17 mg
- Folate 26.24 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 76.36 mg
- Magnesium 25.7 mg
- Zinc 0.65 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Without Pre-Boiled Potatoes and Peas:
- Add 2 medium diced onions, along with the diced potatoes and 1 cup of peas. Stir to combine. Pour in a small amount of water (about 1/4 cup) to help cook the potatoes and steam the peas.
- Cover the pan and cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and the peas are cooked through. If needed, add more water to prevent sticking. Once done, remove from heat and let the filling cool completely.
