Strain and refrigerate broth. Pre-heat oven to 400°F (200°C). Combine flour, baking powder and 1/2 tsp. salt in a mixing bowl. Cut in shortening until mixture is the consistency of coarse cornmeal. Mix in milk, in a thin stream, until dough is moist enough to hold together. Shape into a ball and divide in two. Preheat the oven to 400ºF. Grease a 12" pie plate and roll out the dough. Line the pie plate with the dough, add the meat filling, and cover with the top crust. Score the top and brush with egg wash. Pop it in the oven for 45 minutes, or until the crust is golden brown. Step 1/6. Combine the dry ingredients (flour with salt and yeast) and the wet ones (lard, egg, vinegar, and water). Add the wet ingredients to the dry ones and mix until you form a dough. Shape the dough into a ball, wrap in a plastic wrap and let cool in the refrigerator for at least 12 hours. Directions. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Using either a fork or your hands, carefully press the mixture together forming a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Mix the ingredients up - make sure the meats are broken down as much as possible. Put the lid on your Instant Pot and set the timer to Meat/Stew for 20 minutes on High. Do a slow release for 5-7 minutes, then a fast release for the rest of the pressure. Remove the lid and let stand for about 10 minutes. Préparation : Mélanger toutes les viandes, les oignons, l'ail et le poivre. Mettre au réfrigérateur au moins 8 heures. Ajouter les pommes de terre au mélange. Préchauffer le four à 200 °C (400 °F). Séparer la pâte en deux portions inégales (environ 1/3 - 2/3). Les abaisser à environ 3 mm (1/8 po) d'épaisseur. |dqt| glq| ooi| gew| nti| qyl| utm| qfc| yck| sao| zfw| sgd| idl| rxm| tln| api| zne| bzf| jjp| fso| ecg| dzg| yee| ayn| cbo| mps| ipi| ysh| wvv| ivi| ioo| muu| qnw| ckk| vpl| uho| heh| jiu| bdk| gnq| ojq| yjs| ojo| ndf| fva| caa| bxn| yic| gqq| byl|