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Drinks and Coctails Recipes

  Added: Mar 31, 2011  •  Visited (508)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Meat Pies
(Hallacas)
What You Need:
FOR THE FILLING
  • 2 oz suet or dripping
  • 8 oz raw beef or veal, minced
  • 1 large onion, sliced
  • 1 red or green pepper, seeded and finely chopped
  • 2 oz seedless raisins
  • 2 oz stoned green olives
  • 2 hard-boiled eggs, chopped
  • Salt and pepper

    FOR THE PASTRY
  • 4 oz flour
  • 2 oz butter
  • A pinch of salt
  • 2 small eggs
  • 2 oz lard

  • How To Cook:
    1. Make the pastry in the usual way, roll out 1/8 inch thick and cut into 8 saucer-sized rounds.

    2. For the filling, heat the suet and fry the onion till brown; add the chopped pepper, salt and pepper and fry for 2 minutes.

    3. Now add the meat, raisins, olives and chopped eggs; cook gently for 4 minutes, then leave to cool.

    4. Put an equal amount of pastry filling on each round, moisten the edges and put another round on top; seal tightly.

    5. Bake in a moderately hot oven (425░F) for 15 minutes.

    To Make: 1 pie
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Venezuela
    Dish ╗ Pie & Tart
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Main Ingredient ╗ Meat & Poultry ╗ Beef
    Main Ingredient ╗ Meat & Poultry ╗ Veal

     





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