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Friday, September 6, 2019

••••AUSSIE MEAT PIE (AUSTRALIA)๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿถ๐Ÿฅซ๐Ÿฎ๐Ÿฅฉ๐Ÿณ๐Ÿš๐Ÿฅ˜๐ŸŒฐ!!••••

(Source:  RecipeTinEats.com recipe and photos and recipe by Nagi and Flsgs Australia and Pinterest and The 3D factory and Abe services and China Plus photos and Internations and Slate.com and Today in Australia video and Greg’s Kitchen video and OnePotChefShow video and Jamie Oliver video and travel channel photo and 123rf.com photo)























••••AUSSIE MEAT PIE (AUSTRALIA)๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง!!

๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง

••••ENJOY THE VIDEO!!
https://www.recipetineats.com-meat-pie-recipe
••••ENJOY THE VIDEO!!
   ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ
••••ENJOY THE VIDEO!!


๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง๐Ÿฅง
 Prep Time 40 mins

Cook Time 3 hrs 40 mins

5 from 12 votes

••••ENJOY THE VIDEO!!



Ingredients

Cuisine: Australian 


Author: Nagi

Filling cooling 4 hrs

Total Time 4 hrs 20 mins

Keyword: Australian Meat Pie, Meat Pie

Servings: 6

Pie Base - Choose ONE (Note 1):

1 1/2 batches homemade shortcrust pastry

3 frozen shortcrust pastry sheets, thawed 

(300g/10oz) 2 refrigerated pie crusts (US/Can)

Pie Lid:
3 frozen puff pastry sheets, just thawed (300g/10oz) 

(Note 2) 1 egg , lightly whisked

๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ๐Ÿฅง๐Ÿฅซ


Filling:

1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes 

(Note 3) 1/2 tsp each salt & pepper

2 - 3 tbsp olive oil

1 onion , diced

4 garlic cloves , minced

5 tbsp flour , plain/all purpose

1 1/4 cups (315 ml) beef stock, low sodium 

(Note 4) 3 cups (750 ml) red wine , dry full bodied (Note 5)
               
  2 tbsp tomato paste

1 tsp Worcestershire sauce

2 tsp black pepper , coarsely ground 2 bay leaves


••••KATHY’S TOUR OF FOOD CONTINUES ••••IN AUSTRALIA ๐Ÿ‡ฆ๐Ÿ‡บ!!  PLEASE JOIN ME!!


Instructions Filling:

1. Sprinkle beef with 1/2 tsp salt and pepper.

2. Heat 1 tbsp oil in a large heavy based pot over high heat. 

Add 1/3 of the beef and brown aggressively all over, then remove. 

Repeat with remaining beef, adding more oil if needed.

3. Turn stove down to medium high. Add garlic and onion, cook 3 minutes.

4. Add flour, stir through.

5. Slowly add beef stock while stirring constantly. 

Once flour is dissolved, add wine, tomato paste, 

Worcestershire, pepper and bay leaves.

6. Return beef into pot, cover with lid, adjust heat so it's simmering gently.

7. Simmer 1 hr 45 minutes. 

Remove lid, increase heat slightly and simmer 30 - 45 minutes, 

stirring regularly, 

or until beef is fork tender and liquid reduces down to a thickish gravy,

 just about covering beef (see video)

. Do not reduce liquid too much - thickens more as it cools & in pie.

8. Remove from stove, cover and cool filling (I usually leave overnight)

Pastry:

1. Preheat oven to 180C/350F.

2. Cut out 6 rounds from the shortcrust pastry, 

then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)

3. Place pies on tray.

 Top each pie with large sheets of parchment / baking paper and fill with 
pie weights (Note 7).

4. Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.

5. Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.

Assemble pies:

1. Fill pies with cooled filling, push down to fill. Should be slightly mounded.

2. Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.

3. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.

4. Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
      
  5. Bake 30 minutes or until deep golden and puffed.

6. Devour hot and fresh, topped with tomato sauce or ketchup if desired!

Notes

1. Shortcrust pastry - options:

Homemade - make 1 1/2 batches of homemade shortcrust pastry (click Servings and slide to scale recipe).

 Roll out to 2 - 3mm / 1/10" thick then cut rounds. Make sure it's not paper thin because otherwise it won't be strong enough to withhold all the filling!

Frozen shortcrust pastry - comes in 20cm/8" square sheets here in Australia. 

Thaw then line up to overlap edges slightly and press down to seal edges (to make one long sheet, reduces waste). 

Cut rounds.

Refrigerated rolled pie crusts (US/Can) - such as Pillsbury. Unroll and cut rounds as required by this recipe. 

Press together scraps if needed to make enough rounds. 

Pack will probably say no pre-baking required before filling. 

For this recipe, pre-baking is recommended to avoid soggy base (meat pies are meant to be eaten by hand!)

Cutting rounds - Use tape measure to measure from edge to edge of pie tin, pressing down into the dish. Then find anything that is around that size - I used a saucepan lid!

Make sure rounds are big enough so it covers the lip of the pie tin as well - better to have pastry too large than too small, it will shrink slightly.




Cook onion and garlic, then add 1.3 kg / 2.6lb beef mince (ground beef) and brown


Add flour and remaining ingredients per recipe including pepper but DO NOT ADD SALT

Add 1 beef cube, crumbled
Simmer gently, covered, for 1 hr 20 minutes
Uncover and reduce for 20 minutes

Add up to 1 tsp dark soy sauce to make the sauce colour a nice brown and add flavour 

(soy has more flavour than plain salt), simmer for 5 min. 

Add normal salt if you want it saltier.

Cool then use as filling per recipe.

10. Storage - Cooked pies keep in the fridge for up to 5 days, 

best to give it a quick microwave to warm the centre then pop in the oven for 5 minutes at 180C/350F to crisp pastry. 

OR wrap in cling wrap then freeze cooked pies, thaw then reheat in oven at 180C/350F for 20 minutes until centre is piping hot. 

Can also freeze pies once filled and topped with raw uncooked puff pastry.

11. Nutrition per pie. 

Best estimate taking into account unused pastry, erred on the high side to be conservative.

            Another great recipe by www.recipetineats.com

                      ••••RECIPE BY NAGI!!

๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ

Another great recipe by www.recipetineats.com
๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฅง๐Ÿฅฉ

Tuesday, September 3, 2019

••••BACK TO SCHOOL 2019๐ŸŽ๐Ÿ•๐ŸŒญ๐Ÿ”๐ŸŒฎ๐Ÿ–ฅ๐Ÿ‘ฉ‍๐Ÿซ๐Ÿ’ฝ⏰๐Ÿ“ธ๐Ÿ‘จ‍๐Ÿซ๐Ÿ“š๐Ÿ–‡๐Ÿ“Œ๐Ÿ”๐Ÿ–๐Ÿ–Œ๐Ÿ“๐Ÿ“’!!••••

(Source:  patch.com and Harvard cardinals.org and huff post.com and first day packet and Dribble.com and Blingee.com and ZingerBug.com and Pinterest and Dr Seuss and Big Education Age and utahsweetsavings.com and WSYR and Y not Italian and gyfycat.com and Tasty videos and the Serious Fitness video and the Domestic Geek videos and Beyond Celiac photo)























••••BACK TO SCHOOL 2019๐Ÿ“š๐ŸŽ!!

••••ALWAYS DO YOUR BEST๐ŸŽ!!
••••ENJOY THE VIDEO!!


๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ
••••ENJOY THE VIDEO!!

๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–๐Ÿ–
••••ENJOY THE VIDEO!!

๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•
••••ENJOY THE VIDEO!!

๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š๐Ÿ“š

๐Ÿงฆ๐Ÿงค๐Ÿงฃ๐Ÿงฆ๐Ÿงค๐Ÿงฃ๐Ÿงฆ๐Ÿงค๐Ÿงฃ๐Ÿงฆ๐Ÿงค๐Ÿงฃ๐Ÿงฆ๐Ÿงค๐Ÿงฃ



••••ENJOY THE VIDEO!!

••••ENJOY THE VIDEO!!


๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ๐ŸšŒ
••••ENJOY THE VIDEO!!


••••ENJOY THE VIDEO!!


๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–๐ŸŽ๐Ÿ“š๐Ÿ–

Monday, September 2, 2019

••••HAPPY LABOR DAY 2019๐Ÿ› ⛏⚖️๐Ÿ’Ž๐Ÿ‘ท‍♀️๐Ÿ•ต️‍♂️๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘ฎ‍♂️๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿ”ฌ!!••••

(Source:  Pinterest and MTA photos and Public Seminar and Dahl Disposable and DaySpring and Capital Market and eEndorsements and WDKX photos and The Nib and www.bworldonline.com and The Chicken Wire and Good Housekeeping and Giphy and LoveThisPic abs gifer.com and Education World and www.freepik.com and Krystal Koons-Wordpress.com and ZingerBug.com and fbindependent.com and The List Show TV video and Rogit Gupta video and Tastefully Balanced video and Port of Los Angeles video and WXYZ-TV Detroit video and LinkedIn photos and Dreamstime.com)























••••HAPPY LABOR DAY 2019!!
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
••••ENJOY THE VIDEO!!
๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒŸ๐Ÿ‡บ๐Ÿ‡ธ

๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ
๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ
••••ENJOY THE VIDEO!!

⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ⭐️๐ŸŒŸ
๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ



••••ENJOY THE VIDEO!!





••••ENJOY THE VIDEO!!




••••ENJOY THE VIDEO!!







๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’๐Ÿ‘จ‍๐Ÿณ๐Ÿ‘จ‍๐Ÿซ๐Ÿ‘จ‍๐Ÿš’