The Only Meat Pie Recipe You Would Ever Need
For as long as I can remember, I have loved meat pies, some might think it’s because of the meat inside but I think it just had to do with the childhood memories surrounding the moments when we had meat pies at home.
I finally got around to making some for the first time by myself and I can tell you this for free; it takes more time, ingredients, and energy than cookies or cupcakes.
Let’s get started, shall we?
For the dough, you will need;
3 cups of flour
200g of butter ( cut into cubes)
2 teaspoons of sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 Eggs ( and an extra one for glazing)
1/2 cup of milk
For the filling, you will need;
350g of minced meat
1 large potato (cubed)
2 carrot sticks
Oil (I used sunflower oil)
1 medium onion (diced thinly)
Some black pepper
Seasoning
Meat stock water
2 teaspoons of flour to thicken the stock
Please note that this recipe makes between 8 to 12 meat pies depending on size.
You will also need these tools;
A rolling pin
A lined baking tray
Saucer (to cut out the round shape)
Mixing bowl
A small knife
Table Spoon
Measuring spoons and cups
Baker’s brush
Let’s get to the process;
In a dry mixing bowl, pour in your measured flour and cubed, softened butter, mix with your hands till all the butter is thoroughly mixed with the flour and you have a bread-crumblike texture.
Add in your sugar, baking powder, and salt.
Dig a hole in your batter and pour in your eggs and milk then fold them into your batter.
Your dough should have an almost elastic texture at this point, transfer to a rolling piece or flat surface already sprinkled with flour and knead for a few minutes then roll it into a ball and put it back in your mixing bowl, cover it with a cling film and put in the fridge to chill for about 40 minutes.
The essence of chilling is so that your dough will be easily manipulated without tearing apart or breaking. Remove before it reaches the freezing point.
After chilling, cut into the size you can maneuver at a time, knead the part you cut out, and roll it into a flat shape, when it’s flattened, cut it out with a saucer if you don’t have the meat pie shaper.
Put 1/2 teaspoon of filling in the middle of the cut-out portion, fold and press with a fork till the sizes have melded into one another and it’s well sealed.
Transfer to your lined oven tray, poke holes in the middle with your fork, cover with glaze, and repeat the same steps till all the dough is gone.
Preheat your oven to 350F or 180C and bake for about 30 to 40 minutes depending on your oven. Most ovens come with instructions on timing and temperature for different baked goods.
Once they have start turning brown, pop them out and leave them to cool. They should look like this and even better;
And when you take a bite, they should look like this or even better, forgive my shape and colors;
These tasted yummy, let me know how yours taste when you try this recipe.
This meat pie recipe is perfect for spicing things up at your Sunday brunch, family events, or just snacks.
Will you be trying these out, let me know. Till our next recipe, I wish you a glorious new year in advance.
