Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pacman minced beef and corn pie (restart your life anytime!). One of my favorites. For mine, I will 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’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pacman Minced Beef And Corn Pie (Restart your life anytime!) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook pacman minced beef and corn pie (restart your life anytime!) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pacman Minced Beef And Corn Pie (Restart your life anytime!):

1. Get Pacman Pie
2. Get 1 packet pie pastry (any brand)
3. Prepare 1 packet minced beef (about 250 - 300g)
4. Make ready 1 corn (diced)
5. Take 1 cube tomato paste
6. Take Some grapes
7. Prepare Ham Ghost
8. Get Some ham
9. Prepare Seaweed

Steps to make Pacman Minced Beef And Corn Pie (Restart your life anytime!):

1. 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.
2. Simmer the pie mixture for 10 minutes or till the sauce is absorbed by the mixture
3. 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.
4. Bake in a preheat oven of 200C for 10-15mins dependent on instruction from your pie pastry.
5. 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?
6. #mycookbook (Week 20)

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