4 Minced/Ground Beef Pies: 100% Better Than Any Shop Bought Pies.

Hello again, I'm John and I bring you the first video of 2025. I tried to upload the last recipe in video of 2024, but unfortunately I contracted a very unpleasant flu virus. So, I would like to take this opportunity to thank everyone and each of my subscribers and viewers for watching and supporting the channel during the last year. And I wish you all a happy, peaceful and prosperous year 2025. Happy New Year to all. In this first video of 2025, I will show you how to make 4 of these irresistible minced meat tarts. And as I will use our popular hot water dough method, it will be very easy to make and incredibly tasty. You can see the list of ingredients and the complete method written for this recipe on the channel's website recipes page. The link to that page and many more is in the description box below the video. Just look and click the word more and that will give you access to all the links related to this video, including the products from our store on the website. Okay, let's go for this first video recipe for 2025. I will start the recipe by cooking the minced meat and onion filling. Take the pan or put it over medium heat and add a couple of tablespoons of olive oil. When the oil is hot, add the chopped onion. Remove it quickly so that it is covered with the oil. Let the onion cook until it is soft and begins to brown. When the onion is soft, you can add the minced meat. I use minced meat with 5% fat, but it is also fine with 10 or 15%. And a quick mention to the members and supporters of Patreon of the channel. Later in the video I will mention the last list. Keep cooking the mint until they separate and brown slightly. This should take about 10 minutes. And I would also like to mention that this is a very simple recipe to make, but these homemade minced meat empanadas are 100% better than anything you can buy in stores. Once it starts to release juices, you can try them quickly to season them. First, I'm going to make mine very simple with a little black pepper and a little coarse salt. And now we can add the bacon. If you don't have natural bacon, you can make it with a couple of diced bacon. Finally, we can thicken the filling. There are many ways to do it. My favorite is with a couple of teaspoons of corn flour. Now, you may know it as cornstarch mixed with a little cold water. Well, mix well until the filling thickens. Now, give it one last turn. And that's it, the filling is ready. All I have to do now is put the filling in a container and let it cool completely before using it. And here is the filling after it has cooled completely. As you can see, it thickens even more when it cools. Okay, let's make the hot water dough. Carefully measure the water and put it on medium heat. For the fat in this recipe, I will use lard and pork lard, but you can also use a solid vegetable fat like this if you prefer. This one in particular is suitable for vegetarians and vegans. As I said, I'm using a combination of lard and pork lard. Now, let them heat up until the fat has completely melted. The flour in this recipe must be normal or common. Now add the salt and mix it. Make a hole in the center of the flour. As soon as it melts, add the hot liquid to the flour. Now, with the help of the spatula, carefully incorporate the flour into the liquid. Make sure there are no bags of dry flour left in the dough. Once it is well mixed, place the dough on the counter and knead it gently by hand for a few seconds to make sure there are no more dry flour stains. It should be cold enough to handle it, but check it first. Give the dough a trunk shape. If the measurements were correct at the beginning, now you should have 950 grams, that is, 33 and a half ounces of dough. With the kitchen spatula, divide it into two parts. One of 550 grams or 19 and a half ounces for the base of the cakes and the other of 400 grams or 14 ounces for the lid. Flatten and wrap both parts in cling film. I use biodegradable film. Once wrapped, put it in the fridge for at least 30 minutes before using it. Let's stretch the dough. This is a great way to do it. Take the two pieces of dough out of the fridge. We start with the largest piece that we cut for the base of the cakes. Instead of stretching it all, first divide the dough into four equal pieces. Then, form a ball with each piece and then a disc-shaped ball. In this way, you can stretch each piece separately. Less waste, less manipulation and less time. Now do the same with the lids of the cakes. To stretch the dough, I will use our own adjustable stainless steel roller, which you can get on the website. These fantastic rollers with separators of different sizes eliminate all doubts when it comes to spreading the dough evenly and with the exact thickness you need. And for this recipe, I will use the 3-millimeter or 1-eighth mass separator. Okay, it's time to spread them. First, dust the work table with a little flour. Take one of the cake bases and dust it too. Now, start stretching the dough forward and backward in a straight line. Turn the dough 90 degrees at a time, so it will be quite round. If you have one of our rollers, keep stretching until the guides touch the work table. Now, you can use it like this, or if you use our 5-inch cake molds, bring it a little closer with a 17-centimeter cutter. They are about 6 and a half inches. And we have achieved a limited amount of these fantastic shiny steel large-mass cutters. They are already available on the website if you are interested. Right now, do the same with the other three high-base parts. And once you've done the four, do the same with the lids. But this time, use a 13-centimeter or 5-inch cutter if you are using our cake molds. Okay, I'll let them rest in the fridge for 5 minutes while I clean and prepare the cake molds. And these are the four individual 5-inch cake molds that I will use in this recipe. These fantastic cake and quiche nonstick molds are available on the website. If you want to follow my recipes for small cakes to the letter, you can grease the molds with lard or solid vegetable fat. It's time to assemble these wonderful cakes. The first thing you have to do is prepare the beaten egg. Crack a medium egg in a bowl. Now add a splash of milk. Beat well until it is loose and liquid. If you don't like it or you can't use eggs, just brush the dough with a little milk. Before continuing, preheat the oven to 170 degrees C. That's 340 degrees Fahrenheit or gas mark 3. As I usually do with my cake recipes, I will assemble a cake from start to finish and I will do the other three off camera. Start by adding a base mass to the greased mold. Gently work the dough into the mold. And for those girls and boys with long and fashionable nails, take a piece of excess dough and push it down to the corners of the mold where the side joins the base. It is important that it reaches that corner. Flatten the excess dough on the edge of the mold. Take a fork and make some holes in the base as shown. Try to follow my uniform spacing pattern. This is called coupling the dough. It simply helps to prevent the base of the dough from bubbling in the oven. Correct! To the good part. Pour the filling into the base. This simple filling of ground or chopped meat cake will be a good change compared to the turkey, pork and roast meat that we consume during Christmas and New Year's parties. And as this filling expands a little when baked, it must be leveled or even just below the top of the base. Once you have finished filling, take the beaten egg and spread it with a brush around the edge of the dough. Try not to leave anything between the dough and the mold, as it will stick like glue in the oven. It would not be the end of the world, but it is a problem that can be easily avoided if you are careful. And for the stretchers, spread it with a brush around the edge of the dough lid. Now, align the lid and gently press it down around the edge of the mold with your fingers. With your thumbs and fingers, fold the entire edge of the cake. This only requires a little practice. You'll be used to it. Well, with the back of the blade of a knife, cut the excess dough. Once this is done, fold the entire edge of the cake. Again, this cleans the cake. But the most important thing is that it guarantees a good sealing when baking it. Almost ready. Cut two or three ventilation openings in the center of the dough. Now, paint the entire lid of the cake with beaten egg. Once again, be careful not to leave anything between the dough and the mold. And there you have it. A beautiful-looking cake, ready to bake. And here you have the four finished cakes and ready to put in the oven. For your information, you can freeze them in this phase to use them in the future. Simply defrost them in the refrigerator for 24 hours and then bake them as usual. They also freeze very well after baking. Well, put them in the oven and set the timer for 45 minutes. And while they bake, I hope you don't mind if I mention my four recipe books. The books have many of our favorite recipes from our work kitchens. And also, the fourth book in this series is totally dedicated to bread recipes. Well, and the time is up with these fantastic minced meat cakes. Y el aroma de esta cocina en este momento es absolutamente maravilloso, y también tienen muy buena pinta. Pero como he dicho antes, son mucho mejores que cualquier cosa que puedas comprar. En este momento, están demasiado calientes y delicados para hacer algo con ellos. Así que ten paciencia y pásalos a una rejilla, pero déjalos en los moldes para que se asienten y se enfríen durante unos 10 minutos. Y cuando vuelva, te dejaré ver qué aspecto tienen estas bellezas por dentro. Y, por supuesto, haz la prueba de sabor adicional. Vale, es hora de probar una de estas tartas. Lo primero, comprueba la base de la tarta. Y está bien hecha. Aquí no hay bases empapadas. Es hora de cortar una y ver cómo está por dentro. Y aquí voy con la gran revelación. Es así que es una tarta perfectamente rellena. Tendrías suerte si consigues una medio llena en las tiendas. Y tiene una pinta absolutamente deliciosa. Vale, aquí voy. Y no estoy bromeando. Esta es una tarta de carne picada magnífica. La masa de masa de agua caliente y el relleno de carne picada son increíblemente sabrosos. Definitivamente, algo para guardar en tu lista, chicos. Y ese es el primer pulgar hacia arriba del año. Y una vez más, antes de hacer la lista de saludos, me gustaría desearos a todos un muy feliz y saludable Año Nuevo 2025. Que lo paséis genial, chicos. Y como mencioné antes en el vídeo, aquí está la última lista de mis patrocinadores de Patreon, Paypal y del Botón de Agradecimiento. Y son David Wood, Leigh Fisher, Lynn Corner, Vicky Ann, John McCullen, Gina Mcdowell 5919, Terry Nealbuth, Daryl Elder 1352, y Jensen K 3250. Muchas gracias, chicos. Aprecio de verdad todo lo que hacéis para apoyar el canal. Bueno, gracias de nuevo por ver el vídeo. Por favor, dadle a me gusta, compartid, comentad y suscribíos haciendo clic en el círculo de arriba. Si os suscribís, activad el icono de la campana que hay junto al botón de suscripción en la página de mi canal. Y al hacerlo, recibirás una notificación automática cada vez que suba un vídeo nuevo. Mientras tanto, aquí tienes algunos de mis otros vídeos y listas de reproducción que quizá quieras ver. Así que, hasta la próxima, mantente a salvo en tu cocina, y adiós por ahora.