This meat pie recipe is total comfort food. Braided puff pastry is stuffed with meat and noodles, then served with a cup of bullion to dip into. YUM!
Fill a pot with 3 quarts of water, place on the stove and turn the heat to high. Wash the meat and put it into the pot. If cooking chicken add the peeled onion and peeled carrot to the pot right away. Bring it to boil. Once boiling, lower the heat to low and cook until the meat is fork tender. With a skimmer, skim the water for impurities that float to the top throughout the whole cooking process. Cook until tender (chicken 1 hour, beef 3 hours). For beef, add the carrot and onion after 2 hours of cooking.
Turn the oven to 425°F. Line a baking sheet with parchment paper. Set aside
Brush the top of each puff pastry square with the egg wash. Closer to the right edge, place about 8-10 strands of spaghetti (pre-cut to size) and about 3 full tablespoons of the meat filling. With your hands press the filling down. Make one fold from the right, towards left, making a roulade and placing the roulade seem side down.
Bake @ 425°F for about 15 minutes or until golden in color.
Serve each pastry with a cup of the meat broth, sprinkling the broth with some fresh chopped parsley.
Bake the hand pies in advance and put them in the oven for 5-6 minutes @ 350, right before serving.
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