Hi guys. How are you all doing? So this recipe is not new. I have already made it before. But the last time I made it I used wholewheat flour. It came out crunchy which I liked, but however I wanted to have that soft pull apart kind of texture. And I also wanted to make the filling more satisfying and long lasting.
Most importantly I wanted the taste to be different. In church one day, one of my friends that normally brings snacks for the team in my department, Made meat pie one day. I loved it and then people said it had pepper, I was like haba, the pepper isnt that obvious.
Then it made me remember Mr Biggs meat pie. It had that pepper curry thyme like taste that was amazing. As in the filling just oozes out with every bite.
So it made me think about making meat pie again and this time getting the filling more delicious than the first one.
My crust then I wasn’t so keen on, so I Googled and also watched food network on Ina garten to get take on getting the best dough.
As you may be aware meat pie if done wrong can come out very dry and crunchy. And the culprit is usually the dough. Talking from experience.
Tips I got from Ina.
- 1: do not use cheap butter. It affects the qaulity of the dough.
- Make making the dough always start with less water and increase as you go along
- Always wrap your dough in cling film and refrigerate it. It makes a whole lot of difference to the dough when rolling and baking
Ina Garten (Barefoot contessa) I love Ina. Especial her ginger cookies. Putting all the tips I finally proceeded to make the dough. I was well excited
Lets get started shall we 🙂
- 3 2/3 cups of plain flour
- 225 grams of butter (room temperature)
- 8 tablespoons of Cold water
- 1/2 a teaspoon of salt
- 1 egg for brushing and sealing
- Irish potatoes
- Habanero pepper
- White pepper
- 2 Bay leafs
- Minced meat
- Knorr cube
- 1/2 a cup of beef stock
- Food processor (optional )
- Mixing Bowl
- Pizza cutter
- Pastry brush
- Medium sized pot cover
- Baking sheet
Prep time : 1:15 minutes
Baking time : 25 minutes
Total time : 1 hour : 40 minutes
Method : Filling.
Heat up a medium sized pot, add 1 tablespoon of oil.
Next add the onions and fry until soft
Next mix 4 tablespoons of flour with water. (I am sure you are wondering why)
This is for binding the filling. Remember the filling isn’t dry, it is moist 😀
Sift the flour into a bowl
Next add the butter. See my pictures on how to get the right quantity
The package already gives an insight into each grams, just count until you get the correct grams that you need
That’s what was left after I measured out the 225g of butter. Please don’t cut corners, be accurate
Cut the butter into pieces and add to the flour
Next add the water. Please use the measuring spoon and add the water gradually. Do not add all at once.
Mix together until the dough is formed. Do not knead! More work will be done on the dough when rolling and cutting
Now it’s time to get the pie rolling 🙂
Preheat your oven to 180 degrees
Bring out the dough from the fridge. Dust the chopping board with flour. Divide the dough into sections.
Next roll out each section until smooth.
Next use a very small pot cover or any round cutter that you have available. I used a pot cover. Lol. Place it on the dough tightly to get an impression on the dough
Next add the filling in the middle. (Not too much or else it will not close properly and may ooze out (not a pretty look)
Next break the egg into a bowl and whisk.
Dip the pastry brush lightly into the egg and brush around the edges of the dough
Lift the edges and Gently cover to seal.
Once sealed, use a fork to close completely and then poke it in the middle to make the indentation marks (See picture)
Do the steps repeatedly until you finish. Then place it on a baking sheet (lightly brushed with butter) place it in the oven and bake for 25 minutes
After 25 minutes, remove from the oven and check. Now at this stage, you could either decide to leave it or place it back in the oven to get darker. But that’s just individual preference. But ideally 25 minutes mark is best. 😉
There you have it. Your very own Mr Biggs Meatpie.