How To make Mincemeat(Real Meat) 2

Healthy Vegan Quesadillas- With Veggie Ground Meat Substitute- Oil Free, Wheat Free

Quesadilla w/ Veggie Ground

2 cups Veggie Ground Beef ( )

Bean Filling:

2-3 cups Pinto Beans (I used half navy half pinto)
2 tbls miso paste
1/4 cup nutritional yeast
1 cup dice tomato
½ cup roughly chopped fresh cilantro
2 cloves garlic or 1.5 tsp garlic granules or powder
½ tsp paprika
½ tsp smoked paprika
¼ tsp chipotle powder
½ ground cumin
1 tsp salt
½ of a lime squeezed
¼-⅓ cup water as needed

Prepare filling by combining ingredients in food processor.

Using oil-free, wheat-free, refined sugar-free tortillas ( I use my * 3 ingredient SOFT FLAT BREAD* recipe in “bread” highlight) Made with almond flour.

Begin by spreading generous layer of filling on half of the tortilla. Top with “veggie ground”(see “veg ground” highlight) and vegan cheese sauce (See “cheese” highlight). Fold other half over.

Heat skillet over medium and add quesadillas. Cook until lightly browned. Enjoy!

Simple and quick recipe, potatoes with minced meat You'll Make Again & Again

Simple and quick recipe, potatoes with minced meat You'll Make Again & Again

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Nigerian Meat Pie Recipe | How to Make Nigerian Meat Pie

The Nigerian meat pies are delicious pastries filled with minced meat, potato and carrots. The pastry is slightly flaky and very rich in flavor, the filling is moist and very flavorful. These meat pies are popular in west Africa and Nigeria. If you haven’t tasted the Nigerian meat pie you must try this recipe ASAP, they are the ultimate comfort food

Printable recipe:


More Comfort Recipes:
Tourtière - Meat Pie:
Shepherd's Pie:
Mac and cheese:
Vegetable Curry Puffs:
Greek Moussaka:




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Makes about 12-14 pies
Ingredients:
For the pastry:
4 cups (500g) all-purpose flour
200g cold Butter, cubed
2 Eggs
1 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup (60ml) cold water
For the filling:
3/4 pound (350g) Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
1 Large Carrot, peeled and diced
1 cup (240ml) Water/beef broth
Salt to taste
Pepper to taste
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil
1 egg for brushing

Directions:
1. Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder. Add cubed butter and rub it with the flour until you get a crumbly texture.
2. Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Do not over mix! Wrap the dough with cling film and refrigerate for 30 minutes.
3. Make the filling: in a large pan heat oil. Add onion and sauté for 5-6 minutes, until translucent. Add diced carrots and cook for 3-4 minutes. Add the meat and cook, breaking it apart, for 4-5 minutes, until no longer pink. Season with salt, pepper, thyme and flour. stir and cook for 2 minutes more.
4. Add in cubed potatoes stir well. Pour in the water/broth. Stir.
5. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes, until thickens. Set aside to cool.
6. Preheat oven to 350F (175C).
7. Divide the dough into 2-4 pieces (you also can roll the whole dough, dividing it just making it easier to work). Roll out the dough into 1/8-inch (1/4 cm) thickness. Cut out a round shape with your desired sized. Combine all the leftover dough and roll it again to make more circles.
8. Place about 1-2 tablespoons of the meat mixture in the center, brush the edges with water and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet while baking brush the pies with beaten egg.
9. Bake for 25-30 minutes, until golden. Cool slightly before serving.


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Mincemeat and orange tarts - Mary Berry's Absolute Christmas Favourites: Episode 2 Preview - BBC Two

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Watch the BBC first on iPlayer ???? Programme website: In this episode Mary Berry cooks her delicious mincemeat and orange tarts.

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AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY.

DID YOU LIKE OUR RECIPE?

AFTER TRYING THIS RECIPE I ONLY WANT TO EAT BEEF MINCE THIS WAY.


INGREDIENTS:
1 KG OF BEEF MINCE
AND 3 EGGS
BLACK PEPPER
ORÉGANO
MILD PAPRIKA
SALT
3 GARLIC CLOVES
1 GRATED ONION
3 BOILED AND PEELED POTATOES
1 CUP OF BREADCRUMB
HERBS
OIL
200 G OF CREAM CHEESE
GRATED MOZZARELLA CHEESE
TOMATO SLICES
OIL

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Victorian Mincemeat With Actual Meat

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:

LINKS TO SOURCES**
Modern Cookery for Private Families by Eliza Acton:

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose

MUSIC
Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.

PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:

#tastinghistory #mincepies #christmas