We make these in Brasil Nd it’s called PASTELS ND WE FRY OURS, I use ground Turkey Nd onions 🧅 green peppers 🫑 scallions garlic 🧄 celery Nd parsley 🌿 thyme Nd dried seasoning Nd I use Goya Empanadas Shells that is easier for us
Thank God I found you on RU-vid I've been watching your videos on Facebook , I like the fact that you are always direct, not like some that are forming Americano English, they take eternity to start a video
I followed your recipe and made the best meat pie so far, wish I could upload pictures. I’ve made very bad ones in the past but your video gave the best results, thank you, thank you so much. God bless your work 🙏
Mehn, you know what you are doing. I am an expert on meat pie and I am genuinely complimenting you and I also rarely comment. Kudos. Keep it up. God bless you.
I normally mix egg in the dough going with other recipes I have watched. This however is easier especially with the kneading of the dough. I will try this in my next cook. Amazing effort
The meat pie looks really yummy. I love how you shared different methods to cut the pie and also, how you prepared the mince meat from scratch. Nicely done dear ❤❤ ❤❤❤
I love watching you. You are a creative cook. I love meat pies and hope to make some for xmas. Thanks for sharing. Wondering why you used peak milk instead of regular milk?
Nne those little crack ones are my favorite part of the meatpie.I love how you show different shapes to achieve the pie. This weekend will be sweet with some meatpie
Hi dear. I have 2 important questions pls. So I made some meat pies yesterday and they were all busting open. Was it because I mixed my dough with eggs? Secondly, I also use that regular meat pie dough maker but it's so difficult to bring the dough out after adding the filling. But it was easy for u. What am I doing wrong pls
@blossomstitches835 I guess you added too much filling And next time try to roll your dough to be very flat before placing it on the meat pie cutter I hope this helps
Good day ma'am. I just watched your meat pie recipe. My question is, why did you make holes on the pie dough b4 placing in d oven? Again, what's the secret to having a crunchy or flaky meat pie?