Hi guys. How are you all doing? So this recipe is not new. I have already made it before. sometimes last year. But I didn’t get to post it, although now I have, I am however reblogging it again, so that its in my recent post. This is all for my followers
Another reason for doing another Meatpie post, was because I had previously used wholewheat, it was crunchy and flaky, but then I decided to use white flour. 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 quality 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 add the minced meat. Stir until it changes colour. Cover the lid and simmer for 10 minutes.
After 10 minutes, the meat will have produced some stock, add the beef stock and continue cooking for 25 minutes on low heat.
After 25 minutes, add the chopped carrots and potatoes. Cook for 10 minutes
Now add the spices, bay leafs, some freshly chopped onions and habanero pepper. (Atarodo)
Mix thoroughly and let it simmer for 15 minutes. (Because this is beef, it has to be properly cooked. No cutting corners please)
Yes it is going to take longer to cook the fillings, but it makes it all worth it when properly cooked with patience
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 😀
Add it to the filling and stir. You will notice the difference almost Immediately. Allow to simmer for 3 minutes and then take off the heat. The filling needs to cool down before its added to the pastry.
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
Next mix the butter into the flour until it turns into fine breadcrumb like texture
Next add the water. Please use the measuring spoon and add the water gradually. Do not add all at once.
Start by adding the water with the tablespoons. Start with 5, then gradually increase until you get to 8 tablespoons.
Mix together until the dough is formed. Do not knead! More work will be done on the dough when rolling and cutting
Wrap it in cling film and place in the fridge for 30 minutes
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
This is what you get after pressing the cover hard on the dough. Then lift off the pier edges until you are left with the round shape
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)
Now brush the pies with the remaining whisked eggs. This will give it a shiny and crisp top.
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. 😉
Now take a look at that! Awesome isn’t it. Hehehe
That’s it from me today
I’ll see you in my next post
Love Duchess O