Meat Pie

 

I can never get tired of meat pies. I literally love the combination of that moist minced meat and potato filling with the buttery pastry. I like making mini meat pies, that way I don’t feel too guilty having as much as I want! This is one of the easiest recipes to learn and the trick to nailing this recipe is getting the pastry right. I’ve definitely had times where my dough ended up in the trash but I’m glad I’ve been able to work out the perfect measurements to get that light and flaky dough.

You’ll need;

• Minced meat
• Diced potatoes
• Diced onion
• Diced carrots
• vegetable oil
• seasoning of choice
• 6 cups all-purpose flour
• 400g salted butter
• 1 tbsp baking powder
• 1 large egg
• 1 tbsp sugar
• 150ml milk
• 1 large egg (for egg wash)

STEP 1: Heat some oil in a pan, add the diced onions, some seasoning and stir until it becomes soft.

 STEP 2: Add the minced meat, some seasoning and allow it cook until it is well browned. Add the potatoes and carrots and then some water and cook until they become soft.  

 STEP 3: In a bowl, mix some flour with a little bit of water to make a paste. Add this into the filling and mix together to thicken the mixture and hold everything together. Remove the pan from heat and allow to cool.

 STEP 4: Add the measured flour, baking powder, sugar, salt and butter into a separate bowl. Mix them all together until a crumble is obtained. Then slowly add the milk and egg into the mixture while mixing until you get a stiff dough. The consistency of the dough is key. It shouldn’t be stretchy. You want a nice hard dough. But not too hard lol. Somewhere in between. 

 STEP 5: Transfer the dough to a flat surface and knead it for less than 2 minutes. Place the dough in a bowl, cover with a plastic wrap and pop that into the fridge for about 30 minutes. You can choose to do steps 1-3 during this time but I prefer to tidy things up during this time. 

STEP 6: Roll out the dough on a flat surface, making sure it’s not too thin or too thick. cut the dough into circles using a circular shaped cutter and fill them with the meat filling (about a table spoon of the filling should do).

 STEP 7: Brush the ends of the the dough with a beaten egg. Close the pie and use a fork to seal it. Brush the surface of the pie with the beaten egg to give it that golden and glistening finish.

 STEP 8: Place them on a baking tray and pop that into the oven at 180 degree celsius for about 40 minutes or when the pastry is nice and golden. You can also flip the pie around half way through!.. and there you have it! Let me know how this goes when you try it under the comment section!