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by: Lim@ WATMO deluxe pie
ive been told girls like a guy who can cook, so im going to give it a go HAHA Warning: must be hot, and female in order to replicate a WATMO deluxe, and when made, must take a photo of face alongside finished product and send to me!!! email is come_getsum@hotmail.com
Created on :
14-05-2007
Ingredients ( 1 )
- 2X sheets of shortcrust pastry
- 200gr PREMIUM minced beef
- 2X rashers of bacon
- Gravy mix/ make your own, needs to be thick
- 1X very small onion, brown or red
- 5X musrooms, sliced
- 2tbs vegetable oil
- 1X spray oil, for non sticking dish
- 40gm tasty shredded cheese
- 16kgs of LOVE!
Directions
- preheat oven to 200 degrees celcius (fan forced)
-
pull out 2 sheets of pastry, as directed on packet, leave out for about 10 minutes on the bench if frozen. once its been thawed, put it in the preheated oven, in the tray for 10 minutes to cook the base, otherwise it iwll go soggy
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slice up your mushrooms
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and dice your onion into small pieces
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pull out a large frying pan, and heat up the 2 tbs of vegetable oil.
- add meat into the frying pan, and frequently stir, the idea here is not to actally cook the mince, but just seal it (no pink left on outside) it will cook in the oven
- make gravy mix
- add bacon, mushrooms and onion to meat in fry pan, heat all ingredients.
-
add gravy mix to fry pan and mix it all together
- pour the mix of mince meet, bacon, muhsooms, onion and gravy into the now prepared pastry in its dish.
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sprinkle the cheese over the mix
- put another layer of pastry over the top, to make the roof of the pie. (cut off excess pastry)
- with the excess pastry cut out the letters W A T M O. these are for the top, and MUST be done!
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lightly beat one egg in a bowl
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lightly coat the roof ot the pie with the letters WATMO on it with the beaten egg, helps it to brown and go crispy
- put into the even and set timer for 35 minutes
- pull out of the oven, and admire the amazing work you have done
- devoure the thing... and devoure it GOOD!
Picture cooking reports
Comments
24-05-2007, www.myrecipe.org comment :
why do u have gravy in ure pie
02-10-2007, Lim@ comment :
having the gravy there helps to keep the mixtures a little bit moist. be careful not to have too much gravy though, or too runy as it will then be almost like a thick soup mixture inside the pastry. it needs to just be enough that the mix stays clumped together, but isn't dry and just pure mouthfuls of meat etc
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