Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pacman minced beef and corn pie (restart your life anytime!). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pacman Minced Beef And Corn Pie (Restart your life anytime!) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Pacman Minced Beef And Corn Pie (Restart your life anytime!) is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have pacman minced beef and corn pie (restart your life anytime!) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pacman Minced Beef And Corn Pie (Restart your life anytime!):
- Prepare Pacman Pie
- Prepare pie pastry (any brand)
- Take minced beef (about 250 - 300g)
- Make ready corn (diced)
- Take tomato paste
- Take Some grapes
- Take Ham Ghost
- Prepare Some ham
- Take Seaweed
Instructions to make Pacman Minced Beef And Corn Pie (Restart your life anytime!):
- Cook the pie mixture: Stir-fry the minced beef till pinkish, add the corn, then add the tomato cube and water. The tomato cube is purchased from a Japanese Supermarket.
- Simmer the pie mixture for 10 minutes or till the sauce is absorbed by the mixture
- Start to do the pie: Cut the size of 2 circles from the pie pastry using a bowl. Add the pie mixtures to one of the circle pie pastry, then cover it up with the other circle. Make as many pies as per your pie circle sizes.
- Bake in a preheat oven of 200C for 10-15mins dependent on instruction from your pie pastry.
- I like my ham to be cook slightly so I will pan fry it slightly. Cut it into the Pacman ghost shape. Cut the seaweed to add features to both the pie and ham. Add some grape to the platter to be served. Simple, isn't it?
- #mycookbook (Week 20)
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