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1
Cut cooked beef into small pieces and mince onions -
2
Cut mushrooms into 4 pieces -
3
Add flour into water and mix thoroughly to form a flour paste -
4
Heat the pot, add the butter over low heat, melt it, add the onions and stir-fry -
5
Add the mushrooms and continue to stir-fry over medium heat -
6
Add beef and stir-fry -
7
Add flour water, appropriate amount of water, pepper, chicken stock cubes, and a little salt and mix well -
8
When the soup thickens, turn off the heat and add grated cheese, corn and peas and stir evenly -
9
Add the filling to the container until it is 80% full, brush the bowl with egg wash, and preheat the oven to 180 degrees -
10
Take a piece of puff pastry, cover it and press it tightly for 4 weeks to make the pie crust and egg liquid stick together. Use a knife to make a small hole in the middle to deflate, and brush with egg yolk -
11
Bake in the oven at 180 degrees for 10 minutes until the pie crust is golden brown and puffy
Tips
You don’t need to add green beans and corn, just increase the amount of meat and mushrooms
No salt was added to the filling, and the chicken bouillon cubes and cheese both had a salty flavor. If the taste is strong, add salt appropriately.
Adjust the time and heat according to the power of your oven.
Different fillings can be added according to the cooking method, such as seafood, chicken, etc.