@_.tofurky: Emptying my drafts. :) #sugurugeto #satorugojo #satosugu #jjk #bloodstream

⃟
⃟
Open In TikTok:
Region: US
Wednesday 16 September 2026 01:49:45 GMT
1589
337
3
21

Music

Download

Comments

chlo.nicole13
🌅chlo🌊 :
Satoru or Suguru? PICK ONE.
2026-09-16 02:05:58
3
ray51063
𝓡𝓪𝔂𝓷𝓪ᥫ᭡ :
@𝓷𝓪𝓭𝓪𝓵𝔂𝓷𝓷
2026-09-16 02:17:47
0
To see more videos from user @_.tofurky, please go to the Tikwm homepage.

Other Videos

Meat PIE-COOKING WITH BRIGHT EYES  Ingredients For the Pastry: • 2½ cups (315g) all-purpose flour • 1 tsp salt • 1 cup (225g) cold unsalted butter, cubed • 6–8 tbsp ice water • 1 egg, for egg wash For the Filling: • 1 lb (450g) ground beef • 1 medium onion, finely chopped • 2 cloves garlic, minced • 2 medium potatoes, peeled and diced • 1 carrot, diced (optional) • 1 tbsp tomato paste • 1 tsp dried thyme • 1 tsp paprika • Salt and black pepper, to taste • 1 tbsp all-purpose flour • ½ cup beef stock • 1 tbsp vegetable oil Instructions 1. In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes. 2. Heat the vegetable oil in a pan over medium heat. Cook the onion until softened, then add the garlic. Add the ground beef and cook until browned. 3. Stir in the potatoes, carrot (if using), tomato paste, thyme, paprika, salt, and black pepper. 4. Sprinkle in the flour, then pour in the beef stock. Simmer for 10–15 minutes, or until the vegetables are tender and the filling has thickened. Let it cool completely. 5. Preheat the oven to 190°C (375°F). 6. Roll out one dough disc and line a 9-inch pie dish. Fill with the cooled meat mixture. 7. Roll out the second dough disc and place it over the filling. Trim and crimp the edges, then cut a few small slits in the top. 8. Brush the pie with the beaten egg. 9. Bake for 40–45 minutes, or until the crust is deep golden brown. 10. Let the pie rest for 10–15 minutes before slicing and serving.
Meat PIE-COOKING WITH BRIGHT EYES Ingredients For the Pastry: • 2½ cups (315g) all-purpose flour • 1 tsp salt • 1 cup (225g) cold unsalted butter, cubed • 6–8 tbsp ice water • 1 egg, for egg wash For the Filling: • 1 lb (450g) ground beef • 1 medium onion, finely chopped • 2 cloves garlic, minced • 2 medium potatoes, peeled and diced • 1 carrot, diced (optional) • 1 tbsp tomato paste • 1 tsp dried thyme • 1 tsp paprika • Salt and black pepper, to taste • 1 tbsp all-purpose flour • ½ cup beef stock • 1 tbsp vegetable oil Instructions 1. In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes. 2. Heat the vegetable oil in a pan over medium heat. Cook the onion until softened, then add the garlic. Add the ground beef and cook until browned. 3. Stir in the potatoes, carrot (if using), tomato paste, thyme, paprika, salt, and black pepper. 4. Sprinkle in the flour, then pour in the beef stock. Simmer for 10–15 minutes, or until the vegetables are tender and the filling has thickened. Let it cool completely. 5. Preheat the oven to 190°C (375°F). 6. Roll out one dough disc and line a 9-inch pie dish. Fill with the cooled meat mixture. 7. Roll out the second dough disc and place it over the filling. Trim and crimp the edges, then cut a few small slits in the top. 8. Brush the pie with the beaten egg. 9. Bake for 40–45 minutes, or until the crust is deep golden brown. 10. Let the pie rest for 10–15 minutes before slicing and serving.

About