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  • #388005
    Nat Quinn

    Meat pie.


    For the pastry:

    4 cups (500g) all-purpose flour

    200g cold Butter, cubed

    2 Eggs

    1 teaspoon Salt

    1 tablespoon sugar

    1 teaspoon baking powder

    1/4 cup (60ml) cold water

    For the filling:

    •3/4 pound (350g) Ground beef

    1 Potato, peeled and diced into small cubes

    1 Large Onion, chopped

    1 Large Carrot, peeled and diced

    1 cup (240ml) Water/beef broth

    Salt to taste

    Pepper to taste

    1 teaspoon Thyme

    2 tablespoons flour

    2 tablespoons Oil

    1 egg for brushing

    How to prepare:

    -Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder.

    -Add cubed butter and rub it with the flour until you get a crumbly texture.

    -Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Cover for 30mins.

    -Make the filling: in a large pan heat oil. Add onion and sauté for 5-6 mins.

    -Add diced carrots and cook for 3-4 mins.

    -Add the meat, breaking it apart, for 4-5 mins; Season with salt, pepper, thyme and flour.

    -Divide the dough into 4 pieces. Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired sized.

    -8. Place about 1-2 tablespoons of the meat mixture in the center and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet.

    -Bake for 25-30 minutes, until golden. Cool slightly before serving.

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