Recently, I seem to be very keen on wrapping things, sacred horses and horses... I always have meringues in my home. When I make meat stuffing, I can pack them. I will immediately have crispy beef pie (●'ω`●)
The meringue is removed from the frozen 4 hours in advance and placed until the skin is soft. Cut into four pieces, each one is almost the same size
After the zucchini is minced, add salt for half an hour to force the water.
The beef stuffing is loosened, the shallots are minced, and the zucchini is added to the beef stuffing. Then an egg is added and stirred. Add a variety of seasonings, stir the stuffing, and add salt according to your taste. Cover and leave for 30 minutes. Don't be too wet, otherwise it will leak out when grilled.
Take a piece of meringue, put in such a long piece of meat, about three tablespoons
Take another egg and break it up to make the egg liquid, wrap up the meringue, and stick the edge with the egg liquid. Then the two ends are also coated with egg liquid and pressed down by hand to seal the pie.
Both sides of the pie are smeared with egg liquid, one side of which is sprinkled with sesame seeds (white and black). Preheat the oven to 200 degrees, spread the baking paper and apply a layer of olive oil.
Put it in the baking for about 20 minutes, until it is roasted until the surface is golden, you can take it out!
The stuffing can't be too wet, otherwise the lower layer of the meringue is easy to soak the juice and become soft~~ In Australia's children's shoes, the meringue I use is the puff pasty in the coles freezer. If you are domestic, you should be able to use the meringue.