We chop the onion in brunoise. It is important that we cut small pieces so that the filling is homogeneous. Remember the tricks to avoid crying when you cut onion. We poach the chopped onion in a pan with a pinch of salt and when it is soft, add the minced meat.
We stir well so that the meat is cooked and when we see that it has changed color, add the concentrated tomato and a glass of water. We let it cook until there is no liquid left and we have a firm and homogeneous filling. With this filling we could also make meat patties, either fried or baked, using patty wafers.
We put the oven to preheat to 200ºC and while it reaches that temperature, we spread the dough of the pie and we place the meat filling in the bottom half, trying to leave a centimeter of dough uncovered to be able to make the closing later. We fold the dough covering the filling and make the closing or repulgue.
In the center of the pie we make a cross with a sharp knife. Later varnish the surface of the pie with a little beaten egg and we bake it until it has a nice golden color.
Three easy and quick baked recipes, to eat well without messing up
With what to accompany a meat pie
The meat patty It is a dish that is enjoyed both freshly made, when it warms a little or when it is cold. It is ideal for aperitifs or snacks and it is also good as a picnic or container recipe. The good thing is that it can be done in advance, serving as a starter for when we have guests, while the main dish is being prepared.
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