This Hyrule style pocket pie can be made with any meat, from boar to Bokoblin. Here's how you make Gourmet Meat Pies from Legend of Zelda: Breath of the Wild.
What You Need:
Meat Filling: 1 lb. ground pork, beef or chicken 1/2 cup bacon, diced 1 TBL olive oil 8 oz. mushrooms, diced 1 small onion, minced 2 garlic cloves, minced 1 stick celery, minced 2 tsp herbs de Provence 1 TBL tomato paste 2 TBL flour 1/4 cup cognac 1 1/2 cups red wine Salt and pepper, to taste
1 homemade or store bought pie crust
Egg Wash: 1 egg 1 TBL milk
In a large pot, cook bacon until brown and crispy. Add your meat, a little salt and pepper cook until golden brown, 5-8 minutes. Remove browned meat from the pot to a small bowl.
Add onions, celery, and mushrooms to pot along with a pinch of salt and herbs. Cook for 5-8 minutes or until veggies are golden brown around the edges. Add your garlic and tomato paste, and flour, mixing them into the veggies for minute or two. Add cognac and scrape the bottom of the pot. Add wine and reserved meat. Bring to a boil, cover and cook on low for half an hour.
Remove the lid and cook over medium heat for 20 minutes, stirring occasionally until sauce tightens up. Once it coats the back of a metal spoon, add butter and remove from the heat to allow to cool completely.
To assemble: Preheat oven to 425 degrees. Roll out to 1/4 inch thickness. Punch out 4 inch rounds. Place rounds an inch apart on a parchment lined sheet. Brush the bottom with egg wash. Spoon on cooled filling onto pie rounds. Top with another pie round. Crimp the dough and make a small slit in the top. Bake for 15-20 minutes or until golden brown. Allow to cool on wire rack for 5 minutes. Serve warm. Recipe by Jammy Cooks.
Gourmet meat pies! For the adventurer on the go!
First, brown up some bacon. Once it's crispy, add in one pound of meat.
I'm using pork, but you can use anything from boar to bokoblin.
Brown it for eight to ten minutes,
or until a little crust forms on the bottom of your pan.
Remove the meat.
Add mushrooms, onions, celery, salt, and herbs,
and cook until golden around the edges.
Then you can add a little bit of garlic and tomato paste.
Cook a few minutes and then add cognac and red wine.
You can use broth if you prefer.
Bring it to a boil and cook on low 25 minutes.
Remove the lid and cook on medium for another
20 or until it tightens up a little.
Sprinkle it with flour, stir it in,
and then season with salt and pepper to taste.
Then let it cool completely.
Roll out some pie dough to a quarter inch thickness.
You can use store-bought if you like.
Punch out rounds any size you like.
Place those rounds on a parchment lined sheet and brush with
a little bit of egg wash.
Spoon on the meat filling and then top with another round. Punch
down the round and crimp the sides with a fork.
Now brush the top again with egg wash and then
cut a small slit in the top.
Bake in a 425 degree oven for 20 to 25 minutes or until they look like
this. Let them cool five minutes then you can serve.
Now you can refill hearts anywhere! Me?
I'm gonna refill them right now. Yummy!
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