Unlike cakes or doughnut, meat pie is that kind of snack you can’t just get a hold of so easily (in this part of the world). It’s elegant, savory, and deeeeelicous! Note that the description may not be completely accurate, however, I would make sure I’d leave cues as an indication that you’re doing great. If you’d like to try this most basic and ever yummy meat pie recipe, keep scrolling ☺.
For the dough:
- 8 cups of flour
- 2 cups of very cold Parkay margarine (you really don’t have to use Parkay, it’s just a great brand and veryyyyyyy flavourful too)
- A pinch of salt
- 1 and a half cups of cold water
- 2 teaspoons of baking powder
Please kindly take note of the bolded words. Also try to be adherent to the baking powder, too much would turn the dough into a rock!
- 500g of minced meat (a medium pack)
- 2 tablespoons of vegetable oil
- 2 large potatoes
- 2 large carrots
- 2 tablespoons of flour
- Thyme, salt, Knorr (to taste)
- 1 egg
- Scrape the carrots and dice them alongside the potatoes.
- Set a medium pot on medium heat and put your oil. When hot, add your minced meat and stir till it’s completely transitioned from reddish to a brownish color.
- Season meat with Knorr, thyme and salt to taste and let that cook for about 7-10 minutes. “Try to put more Knorr than salt, this just gives the food a more balanced taste” by a good friend of mine and also an amazing cook.
- Toss vegetables in and add water almost to the level of the content of the pot. Add a couple more Knorr and a bit of salt and let that simmer for 10-15 minutes or until carrot or potato is somewhat but not completely soft.
- Put 2 tablespoons of flour in a cup and add a quarter cup of water and stir (this consistency shouldn’t be too runny). Pour in your mixture and stir. At this point, your mixture should look combined.
- After of few minutes of simmering, take it down and set on a wide plate to cool off.
- In a humongous bowl, sieve/ combine flour, baking powder, and salt.
- Before adding the butter, please make sure it’s coming straight out of the fridge or better still freezer as this leaves the dough soft after baking. Little by little, add in your very cold margarine and blend. Continue this until you’ve used up the 2 cups or till you have a crumb-like flour mixture in front of you. However, the more margarine the better.
- Add your cold water little by little and mix, don’t worry you don’t have to bring this one straight out of the freezer. Just make sure the water’s not lukewarm or worse still, hot. Repeat this until you have a pretty put together dough. You may or may not need more water but if you feel like you do, add a little more and mix.
- Turn dough on floured surface and knead for about 8 minutes. When it looks pretty, put it in a transparent plastic wrap and pop it in the fridge for 20-30 minutes.
- When time’s up, take a little out of the roll flat. Then use (for lack of a better alternative) a pot cover to make a circle on the dough. Also, the size of the cover is directly proportional to the size of the pies.
- Put a tablespoon of filling into mixture, brush the edge of the circle with some egg using clean hands or a pastry brush and close forming a D-shape. If you put a lot of filling or skip the egg part, the dough will be more likely to pop open during baking. Using a fork, press it round the edge to give it that distinctive look it has.
- Preheat oven by turning it up to 378⁰F.
- Place the pies on a greased pan and brush with egg for décor before popping in open.
- After 10 minutes, put a hole thru the meat pie(s) using a fork and let it bake for another 25-30 minutes.
And in 15 wonderfully well-implemented steps, you would have yourself about a dozen and a half simple but delicious pie! The first time making meat pie could be a hassle. However, after the second and third time, you’d be able to do it in your sleep. If this recipe goes swell for you, which I do hope it does, feel free to customize it to your own taste. And if a step doesn’t make sense to you, please do leave a comment below and I’d be available to answer your questions ☺.